Lazy Garlic Bread Egg Cups (Printable)

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

# 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

# How to Make It:

01 - Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
02 - Combine softened butter, minced garlic, and chopped parsley in a small bowl.
03 - Flatten each bread slice with a rolling pin and trim crusts if needed to fit into muffin cups.
04 - Spread garlic butter over one side of each bread slice, then gently press butter-side up into the prepared muffin cups to form a nest.
05 - Sprinkle a portion of grated Parmesan into the base of each bread cup.
06 - Crack one egg into each bread cup, season with salt and black pepper, and sprinkle with shredded cheese if desired.
07 - Bake for 16 to 18 minutes, until egg whites are set and yolks reach preferred doneness.
08 - Let egg cups cool for 2 minutes, then gently lift each from the tin using a small spatula.
09 - Serve warm, garnished with extra fresh parsley as desired.

# Expert Advice:

01 -
  • You can whip these up with almost zero fuss and still look like you planned ahead.
  • Bread, eggs, and cheese in every bite—what could possibly go wrong?
02 -
  • If you don’t butter the cups enough, they stick—learned the hard way with my first batch.
  • Letting them cool for a couple minutes makes them much easier to pop out whole.
03 -
  • Use slightly stale bread for less soggy, crisper walls in your egg cups.
  • Muffin liners sound handy but skip them—just grease the tin well for better browning.

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