Description
Sheet Pan Egg in a Hole is a delightful twist on the classic breakfast favorite, combining crispy bacon, buttery toasted bread with a hollow center, and baked eggs topped with savory parmesan cheese. This easy-to-make recipe bakes everything together on one sheet pan, making it perfect for a hassle-free, crowd-pleasing breakfast or brunch.
Ingredients
Scale
Bacon
- 12 strips bacon
Bread and Egg Components
- 2 tablespoons butter
- 6 slices bread
- 6 eggs
- 1/4 cup parmesan cheese
Instructions
- Preheat and Bake Bacon: Place the bacon strips in a single layer on a sheet pan. Put the pan in a cold oven and set the temperature to 400ºF. Bake the bacon for 10 minutes until crispy. Remove from the oven and transfer the bacon to a paper-towel-lined plate to absorb extra grease.
- Prepare Bread: While the bacon cooks, evenly butter both sides of each bread slice. Using a biscuit cutter or the rim of a drinking glass, cut a hole in the center of each slice of bread. Line a clean sheet pan with parchment paper, and arrange the bread slices and the bread cut-out circles in a single layer on the pan.
- Arrange Bacon on Bread: Take two strips of the cooked bacon and arrange them in an ‘X’ shape within the hole of each slice of bread.
- Add Eggs and Cheese: Carefully crack an egg into the hole of each bread slice on top of the bacon. Sprinkle the parmesan cheese evenly over the bread and eggs for a delicious savory finish.
- Bake Eggs in Bread: Place the sheet pan back into the 400ºF oven and bake for 10 minutes, or until the eggs are fully set. Serve immediately for a warm and satisfying breakfast.
Notes
- Use fresh eggs for best results and even cooking.
- Adjust baking time slightly if you prefer runnier or firmer egg yolks.
- You can substitute parmesan with cheddar or any preferred cheese.
- The bacon fat can be used to add extra flavor by brushing on the bread before baking if desired.
- Serve with fresh herbs like chives or parsley for added color and flavor.
