Sheet Pan Egg In A Hole

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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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings:

Calories: 412kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

9 slices sliced Italian sandwich bread
9 large eggs
salt & pepper to taste
non stick cooking spray
crisp, crumbled bacon
chives

US Customary - Metric

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.
You can butter the bread before putting it on the sheet pan and cracking eggs. Not necessary, but if serving for brunch or a special occasion is a small step that really takes them over the top for something so simple.
Adjust the cook time based on how you like your yolks. At 71/2 minutes you will have runny yolks. 10 minutes will give you sold yolks.
You could toast the bread circles as well.

Nutrition