These buttery, flaky brioche egg cups are a flavorful vegetarian breakfast that makes an appealing weekend brunch or holiday breakfast.
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.
Place them in a small tray and fill them with the egg mixture.
Bake them in a pre-heated oven for 10 minutes at 180º C (350ºF), for the eggs to set.
Cover them with foil and bake them for 15 more minutes.
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