Sheet Pan Egg In A Hole
Sheet pan egg in a hole reinvents the classic stove top egg dish to make it fast and easy to feed a hungry crowd. This yummy egg recipe is perfect for quick and easy breakfasts to feed the whole family.
Servings: 4
Calories: 412kcal
Ingredients
- 9 slices sliced Italian sandwich bread
- 9 large eggs
- salt & pepper to taste
- non stick cooking spray
- crisp, crumbled bacon
- chives
Instructions
- Lightly grease a sheet pan with non stick cooking spray. Set aside.
- You can use a small glass, or a biscuit cutter, roughly 2 inches in diameter to cut holes out of the center of each slice of bread. Pop the cut pieces of bread out, and save.
- Arrange the prepared slices of bread evenly out on the the grease sheet pan.
- Gently crack an egg into each one of the holes, careful to not break the yolk and not leave any shell behind. Salt & pepper the eggs.
- Once all the holes have been filled with eggs, carefully transfer the sheet pan to the oven. Bake the egg filled bread at 400 degrees for 7-10 minutes, until the bread's toasted and the yolk's to your desired consistency.
- Transfer the egg in a hole to plates, and top with bacon pieces and chives for garnish before serving. Serve them with the cut out bread holes for dipping.
Notes
Cook time will depend on how soft or hard you prefer your egg yolks. Roughly 7 1/2-8 minutes for runny yolks, and 10 minutes will give you solid set, cooked through yolk centers.
Nutrition
Calories: 412kcal | Carbohydrates: 24g | Protein: 18g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 419mg | Sodium: 327mg | Potassium: 253mg | Fiber: 2g | Sugar: 14g | Vitamin A: 608IU | Calcium: 63mg | Iron: 3mg