Easy and Impressive Egg Cups

Family Favorites

By
@Quinnn

I have no idea where I found this recipe. I wrote it down quickly on the back of a napkin (...like many home cooks do!) Finally, after many uses the napkin fell apart and I had to write it down properly. My husband absolutely loves these and could probably eat most of the pan himself. He has even requested them as a late night snack. They are so quick and easy to put together, I never mind and there is very little clean up.

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.


Featured Pinch Tips Video

Serves:

Makes 12 egg cups

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Cut bread into 4-4 1/2" circles. (I use a plastic cup) Butter both sides of bread generously.
3
Fit into regular muffin tins pressing up the edges to form cups. Patch with left over bread at bottom if necessary. (It won't show)
4
Add 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.
5
Bake 14-16 minutes for soft yolks, 16-18 minutes for hard. (Watch closely... oven temps vary.) Loosen with a knife and serve.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy