Baked Brioche Egg Cups
These buttery, flaky brioche egg cups are a flavorful vegetarian breakfast that makes an appealing weekend brunch or holiday breakfast.
- NF VE
This delicious baked brioche egg cups recipe is a perfect option for breakfast on the go. Sometimes on busy weekday mornings, getting everybody ready in time is a real challenge! Knowing that if time escapes us I can give my daughters one of these as they run out of the door just takes away some of the stress.
These breakfast egg cups are super easy to make (and to takeaway), and make for a satisfying, wholesome breakfast. Mix it up if you like, adding pancetta, different types of greens, herbs or spinach, for example. Whatever suits you and your family!
Packed with protein, similar to my omelette muffins, I just love an easy breakfast solution that is filling, substantial, yet easy to eat on the go, too. Knowing that their breakfast on-the-go (and mine!) can contain a couple of veggies and energy-packed eggs makes me feel I’ve given them a good, healthy start to their day.
Removing the crumb depends on the size and brand of the brioche buns. There should be enough crumb to allow you to shape them into cups and be thick enough so the eggs don’t run out.
Add a piece of baking sheet under the brioche buns to avoid eggs running out of the cups and making them stick on the tray.
You will need about 30 minutes to make 4 servings of this recipe, which has approximately 179 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Beat the eggs in a mixing bowl and combine them with the bell pepper, cheery tomatoes, feta cheese, salt and pepper.
Cut the brioche buns in half, scoop out some of their crumb (optional) and using your hands press their sides and centre to shape them into small cups.