Lazy Garlic Bread Egg Cups (Printable)
Buttery garlic bread nests baked with eggs and Parmesan—quick savory breakfast or brunch in under 30 minutes.
# What You 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, 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin.
02 - In a small bowl, blend the softened butter with minced garlic and chopped parsley until evenly combined.
03 - Flatten each bread slice using a rolling pin and trim crusts as needed for a snug muffin cup fit.
04 - Spread a thin layer of garlic butter on one side of each bread slice. Place bread butter-side-up into each muffin cup to form a nest shape.
05 - Sprinkle grated Parmesan cheese into the bottom of each bread-lined cup.
06 - Crack one egg into each prepared cup. Season with salt and black pepper. Top with shredded cheese if desired.
07 - Bake for 16 to 18 minutes, or until the egg whites are set and yolks reach desired doneness.
08 - Let the bread cups cool in the tin for 2 minutes. Gently lift out using a small spatula and serve warm, garnished with additional parsley if preferred.
# Expert Tips:
01 -
- You can whip these up in under 30 minutes, even with one eye on your coffee.
- The crispy, buttery bread edges and gooey egg centers make breakfast taste a little more special, with minimal fuss.
02 -
- Trying to remove the egg cups straight from the oven makes for messy crumbles—wait the two minutes.
- Once I swapped pre-shredded cheese for fresh, each cup melted more evenly and tasted richer.
03 -
- If using crusty or stale bread, dampen it lightly before pressing so it molds without cracking.
- Brushing a touch of extra melted butter on the exposed bread edges gives maximum crunch and flavor.