easy and impressive egg cups

★★★★★ 1
a recipe by
Family Favorites
Not Far From Green Bay, WI

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.

★★★★★ 1
serves Makes 12 egg cups
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For easy and impressive egg cups

  • 12 md
    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

How To Make easy and impressive egg cups

  • 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.
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