Oven Baked Egg Cups with Parmesan Crostini

There’s almost nothing more gratifying than a long brunch with family and friends. Baked egg cups that are layered with sautéed vegetables and accompanied by flavorful crostini are a lovely treat for brunch.  Baking this dish in individual portions makes everyone feel special.   Prep the vegetables a day ahead allowing you easy assembly, and more time to spend with your loved ones.  Individual jars are great for a brunch buffet, but simply layer the ingredients into an oven-safe dish for a family style meal. Breakfast for dinner? It’s as easy as adding a leafy green salad, and this recipe can double as dinner.  


Oven Baked Egg Cups

Servings: 8


3 Tablespoons olive oil

8 cups onions, sliced

3 cups zucchini, sliced

1 ½  teaspoon dried thyme

1 ½ teaspoon kosher salt, plus extra for seasoning eggs

½ teaspoon black pepper, plus extra for seasoning eggs

2 dry pints cherry tomatoes, cut in half

2 cups green onions, chopped

eight 8-ounce jars

non-stick cooking spray

8 jumbo eggs


1.Preheat oven to 375°F.

2. Heat olive oil in a large skillet over medium heat.  Add onions and cook until softened, 10-12 minutes.  

3. Add zucchini, thyme, salt, pepper.  Stir and cook until zucchini begins to soften, about 5 minutes.  Add tomatoes and cook until zucchini is tender and tomatoes are wilted, about 5 minutes. 

4. Spray jars with non-stick spray.  Divide vegetables among jars, and gently press down with a spoon.  Crack an egg into each jar and season with salt and pepper.

5. Transfer jars to a 9x13-inch baking pan.  Fill pan with water about 1-inch up the sides of jars.  Bake in preheated oven until whites are set and yolks are still runny, 15-20 minutes.  Serve with Parmesan crostini.

Do Ahead: vegetable mixture can be cooked 1 day a head.  Let cool, cover and refrigerate.


Parmesan Crostini

Servings: 16-20 crostini


1 baguette, ¼-inch slices

3 Tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1/3 cup fresh grated parmesan cheese

1 teaspoon parsley, finely chopped


1. Preheat oven to 425°F.

2. Lightly brush each side of bread with olive oil and arrange in a single layer on a baking sheet.  Season with salt and pepper and bake until the slices are golden brown, 8-12 minutes. 

3. In a small bowl, combine cheese and parsley.  When the crostini are cool enough to handle, 2-3 minutes, dust each slice with the parmesan mixture and place on a cooling rack.