Breakfast Gratin Egg Cups

Written by Teninia Holder

These Breakfast Gratin Egg Cups, are too easy. You can actually pre-make the whole thing then just re-heat on demand. But for best results, I suggest leaving the grilling of the parmey at the end, until you are ready to serve. So pre-do the rest. Then go from there. Fresh, fragrant, yummy, quick, delicious, feed the world. It's as easy to portion control as 1 cup per guest. Go for it, open a cafe!!

Breakfast Gratin Egg Cups can be altered to be meat-free by the addition of mushrooms, or if you prefer seafood, smoked salmon or trout.

Breakfast Gratin Egg Cups

Written by - Tenina Holder
This is a quick and simple breakfast recipe suitable for a lazy Sunday morning
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Non Specific
Servings 12
Difficulty Simple


  • Muffin Tin


  • 12 eggs
  • Drizzle of fresh cream
  • 1/2 Cup swiss cheese - grated
  • 1/2 Cup parmesan - grated or shaved
  • 250 g short cut bacon - or smoked salmon is also nice
  • A little butter or oil for greasing
  • Pink Salt Flakes and pepper - to taste


  • Preheat oven to 160°C.
  • Lightly grease a 12 cup friand or muffin pan, or individual ramekins.
  • Cut the bacon or salmon with kitchen scissors to fit the bottom of each cup exactly.
  • Sprinkle with the swiss cheese.
  • Crack a whole egg into each cup and drizzle a little cream over each one. Sprinkle with salt and pepper.
  • Cook in oven on a tray until eggs are set. (approximately 8-10 minutes, don’t over do it!)
  • Remove. Put parmesan on top and finish under a grill for 5-10 minutes.
Keyword bacon, breakfast, eggs
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