Easy and Impressive Egg Cups
You can make one or two for a before school breakfast or dozens for an Easter buffet. Store them individually in the fridge to microwave on hectic mornings.
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- 12 medium
- eggs (large or xl will overflow a standard muffin tin)
- 12 slice
- white sandwich bread (can use puff pastry)
- 1/2 c
- chopped ham, cooked breakfast sausage or crumbled bacon
- 1/4-1/2 c
- shredded cheddar
- softened butter
- fresh parsley, chopped fresh spinach or dried parsley
- salt and pepper to taste
1Preheat oven to 350 degrees.
2Cut bread into 4-4 1/2" circles. (I use a plastic cup) Butter both sides of bread generously.
3Fit into regular muffin tins pressing up the edges to form cups. Patch with left over bread at bottom if necessary. (It won't show)
4Add 1-2 tsp. shredded cheddar to bottom of each cup. Crack an egg into each. Then, sprinkle with salt, pepper, parsley (or spinach) and meat, if desired. Extra shredded cheddar can be added 5 minutes before they are done.
5Bake 14-16 minutes for soft yolks, 16-18 minutes for hard. (Watch closely... oven temps vary.) Loosen with a knife and serve.