easy and impressive egg cups
★★★★★
1
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.
►
Ingredients For easy and impressive egg cups
-
12 mdeggs (large or xl will overflow a standard muffin tin)
-
12 slicewhite sandwich bread (can use puff pastry)
-
1/2 cchopped ham, cooked breakfast sausage or crumbled bacon
-
1/4-1/2 cshredded cheddar
-
softened butter
-
fresh parsley, chopped fresh spinach or dried parsley
-
salt and pepper to taste
How To Make easy and impressive egg cups
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Easy and Impressive Egg Cups:
ADVERTISEMENT
ADVERTISEMENT