Lazy Garlic Bread Egg Cups (Printable Version)

Buttery garlic bread cups filled with baked eggs and Parmesan—ready in under 30 minutes; add bacon or spinach.

# What You'll Need:

→ For the Cups

01 - 6 slices white or whole wheat sandwich bread
02 - 2 tablespoons unsalted butter, softened
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 2 tablespoons grated Parmesan cheese

→ For the Filling

06 - 6 large eggs
07 - Salt and black pepper, to taste
08 - 2 tablespoons shredded mozzarella or cheddar cheese (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a standard 6-cup muffin tin.
02 - In a small bowl, mix the softened butter with minced garlic and chopped parsley until evenly combined.
03 - Flatten each bread slice with a rolling pin. Trim crusts if necessary to ensure the bread lines the muffin cup without overhang.
04 - Spread a thin layer of garlic butter on one side of each bread slice. Press the bread, butter-side up, into each prepared muffin cup to form a nest.
05 - Sprinkle a portion of grated Parmesan cheese into the bottom of each bread-lined cup.
06 - Crack one large egg into each bread cup. Season with salt and black pepper. Add shredded cheese on top, if desired.
07 - Place muffin tin in oven and bake for 16–18 minutes, or until egg whites are set and yolks reach preferred doneness.
08 - Let cups cool for 2 minutes. Use a small spatula to gently lift each bread egg cup from the tin and transfer to a platter. Garnish with additional fresh parsley if desired.

# Expert Insights:

01 -
  • It feels like a decadent brunch, but it comes together faster than morning coffee.
  • The crispy edges and eggy center deliver the best bite every time you make it.
02 -
  • If you rush the bread flattening, cups collapse and don’t turn out crisp.
  • Sprinkling Parmesan first stops the dreaded soggy-bottom situation completely.
03 -
  • Bread pressed too hard can tear, so roll gently and check before forming each cup.
  • Watch the eggs closely in the last few minutes—carryover heat can mean the difference between jammy and hard yolks.

Go Back