Description
Sheet Pan Egg in a Hole is a simple and delicious breakfast recipe featuring crispy bacon, perfectly baked eggs nestled in buttery bread rounds, and a touch of parmesan cheese for extra flavor. This hands-off oven-baked recipe is easy to prepare and ideal for a crowd.
Ingredients
Scale
Meat
- 12 strips bacon
Dairy
- 2 tablespoons butter
- 1/4 cup parmesan cheese
- 6 eggs
Bakery
- 6 slices bread
Instructions
- Cook the Bacon: Place the bacon strips in a single layer on a sheet pan. Transfer the pan to a cold oven, then set the oven temperature to 400ºF. Bake for 10 minutes until bacon is partially cooked and starting to crisp. Remove from the oven and transfer bacon to a paper towel-lined plate to drain off excess grease.
- Prepare the Bread: While the bacon is cooking, lightly butter both sides of all the bread slices. Use a biscuit cutter or the top of a drinking glass to cut a hole in the center of each slice. On a clean sheet pan lined with parchment paper, lay out the bread slices and the cut-out circles in a single layer.
- Arrange Bacon on Bread: Place two strips of the cooked bacon in an ‘X’ shape inside each hole of the bread slices on the sheet pan.
- Add Eggs and Cheese: Carefully crack one egg into each hole over the bacon, ensuring the yolk stays intact. Sprinkle the parmesan cheese evenly over the bread slices and eggs.
- Bake Until Set: Return the sheet pan to the oven and bake for another 10 minutes or until the eggs are fully set and the bread is toasted. Serve immediately while hot.
Notes
- Use thick-cut bread for sturdier egg in a hole and better absorption of flavors.
- You can swap parmesan for cheddar or mozzarella if preferred.
- Watch baking time closely as ovens vary and eggs can overcook quickly.
- For extra crispiness, broil for 1-2 minutes at the end, watching carefully.
- This recipe can be doubled or tripled easily by using additional sheet pans and oven space.
