Food Recipes Breakfast & Brunch Egg Dishes Breakfast Egg Cups with Parsley Gremolata and Mushrooms 5.0 (5) 6 Reviews These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on April 8, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 30 mins Total Time: 50 mins Yield: 6 servings This egg cup recipe is great for meal prep to reheat for breakfast throughout the week, or you can bake a batch to serve at a brunch gathering. Frequently asked questions How do you keep egg cups from sticking to muffin tins? For this egg cup recipe, prepare the muffin pan by lightly oiling it. To assemble the egg cups, you'll first line each cavity with a slice of prosciutto, which creates a barrier between the pan and the uncooked egg. Paper liners are not recommended here. How do you reheat egg cups? Refrigerated egg cups will take about 30 seconds in the microwave to heat through; frozen ones require between one and two full minutes. Leftovers are especially delicious sandwiched between buttered, toasted English muffins or brioche slices. Notes from the Food & Wine Test Kitchen We like to use a semi-soft cheese such as Taleggio or Brie in these egg cups, which will stay creamy when baked — choose Brie for a milder flavor or Taleggio for a bit more tang. First remove the rind, then briefly place the cheese in the freezer to firm it up for easier shredding. Make ahead If you've got leftover egg cups, allow them to cool completely, then place them in a zip-close bag or airtight container. They can be stored in the fridge for up to five days or in the freezer for up to three months. Ingredients 5 ounces Taleggio or Brie cheese, rind removed 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped 3 tablespoons finely chopped shallot (from 1 shallot) 2 teaspoons grated lemon zest (from 1 lemon) 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing 1/2 teaspoon kosher salt, divided, plus more to taste 1 tablespoon unsalted butter 1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups) 12 prosciutto slices (about 8 ounces) 12 large eggs 1/4 cup heavy whipping cream Black pepper, to taste Directions Preheat oven to 375°F. Place cheese in freezer until ready to use (this will make it easier to shred). Toss together parsley, shallot, and lemon zest in a small bowl. Stir in 1/4 cup of the oil and 1/4 teaspoon of the salt. Set gremolata aside. Heat butter and remaining 1 tablespoon oil in a large skillet over medium-high until butter is melted and mixture is sizzling, about 1 minute. Add mushrooms and spread in an even layer. Cook, undisturbed, until mushroom bottoms are browned, about 5 minutes. Stir mushrooms. Continue cooking, stirring occasionally, until browned all over, about 5 minutes. Stir in 1/2 cup gremolata and remaining 1/4 teaspoon salt. Cook, stirring constantly, until fragrant, about 10 seconds. Remove from heat. Lightly grease a 12-cup muffin pan with oil. Drape 1 prosciutto slice inside each muffin cup, folding and overlapping each slice as needed to cover bottom and sides of cup, letting edges of prosciutto hang over cup edges. Remove cheese from freezer and shred using large holes on a box grater. (You’ll have about 1 1/4 cups shredded cheese.) Sprinkle half of the cheese (about 2/3 cup) evenly into prepared muffin cups (about scant 1 tablespoon per cup). Top cups evenly with mushroom mixture (about 1 scant tablespoon per cup), pressing into bottoms of cups. Crack 1 egg into each cup. Spoon 1 teaspoon cream over each egg. Sprinkle evenly with remaining cheese. Sprinkle with desired amount of salt and pepper. Bake until egg whites are just set, 12 to 15 minutes. Remove from oven; sprinkle eggs evenly with remaining gremolata (about 1 teaspoon each). Let cool 5 minutes. Run an offset spatula or a butter knife around egg cup edges to loosen; remove from pan. Serve immediately. Photo by Antonis Achilleos / Food Styling by Rishon Hanners Rate It Print