You need 30 minutes and a muffin tin. That is the full commitment for these bread baskets, and most of that time is the oven doing the work. On Easter morning, when you have a dozen other things to handle, this is the recipe that earns its spot.
Press flattened toast bread into the tin, crack an egg into each cup, add ham, cheese, and sour cream, then bake at 350F (175C). The bread goes golden and crisp while the egg sets inside. Kids like building them. Adults like eating them.
No special equipment, and no fuss. 
How to Make Easter Egg and Bread Baskets
Flatten the Bread Properly
Cut the crusts off first, then press each slice flat with your palms. The bread needs to be thin enough to mold into the muffin cups without tearing.
Stale bread actually works better here since it holds its shape.
Brush with Butter Before Filling
Use melted butter on every surface of the bread cups before you add anything. This is how you get an evenly golden, crispy shell instead of a soggy one.
Watch the Egg Yolks
Check at 15 minutes. The whites should be set but the yolks still slightly soft in the center. Every oven runs a bit different, so start checking early.
If you prefer fully set yolks, give them the full 20 minutes.
Egg and bread baskets
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Easter Egg and Bread Baskets are a delightful way to serve eggs, using toast bread to create charming baskets filled with eggs, ham, cheese, and sour cream.
Ingredients
- 8 pieces of toast bread
- 4 eggs
- 4 tablespoons grated cheese of your choice
- 4 tablespoons sour cream
- Some thinly diced ham
- Melted butter
- Salt
- Pepper
- Fresh, chopped parsley or chives
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the crust from each piece of toast bread. Use your palms to press each slice to make it thinner.
- Gently squeeze each piece of bread into a muffin tin to form a basket shape.
- Brush each bread basket with melted butter to ensure they become golden and crispy when baked.
- Finely dice the ham and distribute it evenly among the bread baskets.
- Crack an egg into each basket, taking care not to break the yolk.
- Top each egg with 1 tablespoon of grated cheese and a dollop of sour cream.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your liking and the bread is golden brown.
- Garnish with fresh, chopped parsley or chives before serving.
Notes
Use any type of cheese you prefer for a different flavor. These baskets are best served immediately, but you can prepare the bread baskets in advance and store them in an airtight container. For a vegetarian version, omit the ham and add more vegetables like bell peppers or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
Can I prepare these the night before?
You can press the bread into the muffin tins and brush with butter the night before. Cover tightly and refrigerate. In the morning, add the fillings and bake. Do not crack the eggs in advance.
What cheese works best for these baskets?
Gruyere or cheddar melt well and add good flavor. A mild mozzarella works if you want something more subtle. Grate the cheese finely so it melts evenly in the short bake time.
How do I make a vegetarian version?
Skip the ham and add finely diced bell peppers or a small handful of fresh spinach instead. You can also add a few sliced cherry tomatoes on top before baking.
Brilliant and simple – love it! One question – do you have any tips for stopping the egg yolk from developing a tough ‘crust’ when baked? I have this problem with my baked huevos rancheros and haven’t solved it yet. Thanks!