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.
servesMakes 12 egg cups
prep time15 Min
cook time20 Min
eggs (large or xl will overflow a standard muffin tin)
white sandwich bread (can use puff pastry)
chopped ham, cooked breakfast sausage or crumbled bacon
fresh parsley, chopped fresh spinach or dried parsley
salt and pepper to taste
How To Make
Preheat oven to 350 degrees.
Cut bread into 4-4 1/2" circles. (I use a plastic cup) Butter both sides of bread generously.
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)
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.
Bake 14-16 minutes for soft yolks, 16-18 minutes for hard. (Watch closely... oven temps vary.) Loosen with a knife and serve.
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