Lazy Garlic Bread Egg Cups (Print View)

Buttery garlic bread formed into cups, filled with baked eggs and cheese for a quick, savory breakfast.

# 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, chopped
05 - 2 tablespoons grated Parmesan cheese

→ For the Filling

06 - 6 large eggs
07 - Salt, to taste
08 - Black pepper, to taste
09 - 2 tablespoons shredded mozzarella or cheddar cheese (optional)

# Method:

01 - Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin to prevent sticking.
02 - Combine softened butter, minced garlic, and chopped parsley in a small bowl until well mixed.
03 - Flatten each bread slice with a rolling pin. Trim crusts as needed so the slices fit into the muffin tin cups.
04 - Spread a thin layer of garlic butter on one side of each bread slice. Press each bread slice, butter side up, firmly into a muffin cup to form a nest.
05 - Sprinkle a small amount of grated Parmesan cheese into the base of each bread cup.
06 - Crack one egg into each bread cup. Season eggs with salt and black pepper. Top with shredded mozzarella or cheddar cheese if desired.
07 - Place muffin tin in the oven and bake for 16 to 18 minutes, or until egg whites are set and yolks are cooked to your preference.
08 - Allow egg cups to cool for 2 minutes. Carefully use a small spatula to loosen and remove each cup from the muffin tin.
09 - Serve warm. Garnish with additional chopped parsley, if desired.

# Insider Tips:

01 -
  • The crispy garlic bread edges soak up just enough egg, giving you a bite that's both crunchy and soft—your guests will swear you worked harder than you did.
  • It's endlessly adaptable; I've tossed in last-minute fridge finds more than once, and these cups always disappear fast.
02 -
  • If you rush the flattening, the bread can tear and leave awkward gaps—take a few extra seconds for even coverage.
  • I once skipped greasing the pan and regretted it; a little nonstick spray saves your sanity when removing the cups.
03 -
  • Let the egg cups sit in the tin for two minutes before removing—this helps everything firm up and slide out cleanly.
  • A touch more Parmesan at the edges crisps them into irresistible golden bites.

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