Baked Egg Cups

I’ve always loved the combination of peppers and eggs. It’s my go-to breakfast most mornings, and it never fails to fill me up and power start my day.
These egg cups are essentially a mini quiche, but easier to prepare and ideal to store for when you need to grab something on a busy morning. I love the idea of these (especially how they come complete with a piece of toast) and that they manage to turn every breakfast into a gourmet affair.

baked egg cup

  • 3 tablespoons unsalted butter, melted
  • three English muffins
  • one pepper
  • 6 large eggs
  • coarse salt and ground pepper
  • grated parmesan
  • prepared pesto
  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups.
  2. Open English muffins. With a rolling pin, flatten them slightly and, with a 4 1/4-inch cookie cutter, cut out six rounds from the middle.
  3. Then press rounds into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup.
  4. Use extra bread to patch any gaps. Brush bread with remaining butter.
  5. After you’ve prepared the bread cup, crack an egg over each. Season with salt and pepper.
  6. Cut pepper lengthwise and clean. Then, cut small half moons, and lay one in each cup, over the egg.
  7. Sprinkle with parmesan and add a small amount of pesto, according to your preferences.
  8. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

english muffins

cracked egg

baked egg cup

This entry was published on May 11, 2012 at 6:43 pm and is filed under Delectables. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Baked Egg Cups

  1. Simcha Elharrar on said:

    very interesting i would want to try some funky food like that

  2. Simcha Rochel on said:

    How do you cook the egg inside the pepper?

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