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About This Recipe
This easy Sheet Pan Eggs-in-a-Hole recipe is a fun and creative breakfast for busy mornings or quick solution for feeding a crowd. It combines two breakfast classics: the buttery, golden toast with soft baked eggs—all made on one sheet pan for easy preparation and cleanup.
Whether you’re hosting a brunch or looking for a quick, satisfying meal, this recipe delivers simplicity and flavor in every bite! Made with simple ingredients and a few minutes of prep, you’ll love how easy and fun this breakfast dish is.
Plus, since it’s super simple it leaves plenty of room for fun toppings! Add some crumbled bacon, cheese, green onions, hot sauce, etc. I love enjoying this easy breakfast with a side of fresh fruit or my rainbow fruit salad.
If you’re looking for more yummy ways to enjoy eggs in the morning, try my cottage cheese scrambled eggs, cheesy spinach sheet pan eggs, or this delicious cottage cheese egg bake!
Why You’ll Love This Sheet Pan Egg-in-a-Hole Recipe
- A fun way to mix up your boring, routine breakfast!
- All the breakfast essentials baked into one delicious toast!
- One of my favorite delicious breakfasts to feed a hungry crowd!
- Quick and easy to make! Ready in just 20 minutes!
- Simple but delicious! A breakfast the whole family is guaranteed to love!
- Bread: Using a thick-cut bread, like Brioche, will help keep the egg in the center. If using a thinner bread slices, you may need to make a bigger hole in the center of each slice of bread to make enough space for the egg so it doesn’t spill out. I used Sara Lee Artisan brioche.
- Eggs: I used 7 large, whole eggs and used one egg per piece of bread.
- Butter: Although I normally use unsalted butter in most of my recipes, I really like using salted butter for this recipe for extra flavor. Of course, you can use unsalted butter if you prefer.
- Optional to serve: bacon, green onions, hot sauce, salsa, jam, fresh fruit, etc.
- Egg whites: If you want to use a combination of eggs and egg whites, you can whisk all the eggs together in a small bowl and then pour into each egg hole. Note, that the eggs will be a lot runnier so make sure your bread is thick enough or the hole is large enough to hold all the liquid.
- Cheese: Sprinkle your favorite cheese like cheddar cheese, feta, goat cheese, parmesan cheese, etc. on top before baking (or sprinkle on top after baking)
- Bacon slices: You lay 1-2 slices of bacon in the hole before adding your egg
- Spices: If you love heat, add some red pepper flakes on top or mixed with the salt and black pepper
- Add-ons: You can also add some chopped spinach, tomatoes, red onions, etc.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Grease a large baking sheet. Cut a hole in the center of the bread using the small round glass/biscuit cutter about 2¼” across. *Thinner bread may need to make a bigger hole to make enough space for the egg so it doesn’t spill out.
2. Add the bread to the baking sheet, including the centers. Brush half the softened butter on top and bake for 3 minutes.
3. Remove from the oven, flip the bread and brush with remaining butter, brushing along the inside of the hole too.
4. Carefully crack an egg into each hole. Season with salt and pepper.
5. Return to the oven and cook until the egg whites are set, about another 7-9 minutes, or until desired doneness.
6. Serve hot. Garnish with bacon, green onions and serve with salsa or jam if desired and enjoy!
Stovetop method:
- Heat a nonstick skillet over medium heat for about 5 minutes. Add the butter and then once melted, add both slices of bread, along with the center pieces.
- Toast the bread for about 3 minutes, until it’s lightly golden on the bottom. Flip with a flexible spatula.
- Crack an egg into each hole. Season with salt and pepper to taste. Cook for about 3 minutes, until it’s just set enough to flip. Then flip and cook the eggs until desired doneness.
To store: Let the eggs-in-a-hole cool completely then place in an airtight container using parchment paper to stack in between each slice to prevent sticking.
To reheat:
- Oven: Place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Microwave: Heat in 15-20 second increments until warm. Be cautious to avoid overcooking the egg.
- Skillet: Warm them on a skillet over low heat for a crispy texture.
To freeze: You can also freeze by wrapping each portion in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 1-2 months. Reheat directly from frozen using the methods above, adding a few extra minutes for warming.
Helpful Tips
- Thick bread: Use a thick bread, like brioche, so the egg does not run over the sides. If using a thinner bread, you may want to cut the whole a little bigger.
- Biscuit cutter: If you don’t have a 2 inch biscuit cutter, you can use the rim of a glass to cut the hole in each slice of bread.
- Toppings: Feel free to get creative with your toppings! This is a simple breakfast that can really be elevated with any toppings of choice. Try adding strips of bacon, cheese, spinach, sriracha, etc.
What kind of bread should I use for this recipe?
I recommend using a thick-cut bread like brioche for this recipe so the sides of the bread can help keep egg from running over. If using a thinner-style bread, you may need to cut the hole in the middle of the bread a little bigger so the egg can spread out more and not spill over the sides.
Can I use egg whites or liquid eggs for this recipe?
This recipe works best with whole eggs (the yolk eggs keep everything in center of each slice of bread). However, if you want to use egg whites you can pour the egg whites in the center (or use a combination of both eggs and egg whites by whisking them together in a bowl first).
What should I do with extra bread holes I cut out?
You can enjoy the bread holes as a side of toast for your breakfast. Or use the cut-out pieces of bread for croutons, mini sandwiches, french toast casserole, etc.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan Eggs-in-a-Hole
Ingredients
- 7 slices thick-cut bread like Brioche
- 7 large eggs
- 2 Tbsp salted butter softened
- salt & black pepper to taste
Optional to serve:
- 2 pieces bacon cooked & crumbled
- 2 green onions sliced thin
- Hot sauce salsa, jam, fresh fruit, etc.
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Instructions
- Preheat the oven to 400 degrees F. Grease a large baking sheet.
- Cut a hole in the center of the bread using a small round glass/biscuit cutter about 2¼” across. *Thinner bread may need to make a bigger hole to make enough space for the egg so it doesn’t spill out.
- Add the bread to the baking sheet, including the centers. Brush half the softened butter on top and bake for 3 minutes.
- Remove from the oven, flip the bread and brush with remaining butter, brushing along the inside of the hole too. Carefully crack an egg into each hole. Season with salt and pepper.
- Return to the oven and cook until the egg whites are set, about another 7-9 minutes, or until desired doneness.
- Serve hot. Garnish with bacon, green onions and serve with salsa or jam if desired and enjoy!
Stovetop Method:
- Heat a nonstick skillet over medium heat for about 5 minutes. Add the butter and then once melted, add both slices of bread, along with the center pieces.
- Toast the bread for about 3 minutes, until it’s lightly golden on the bottom. Flip with a flexible spatula.
- Crack an egg into each hole. Season with salt and pepper to taste. Cook for about 3 minutes, until it’s just set enough to flip. Then flip and cook the eggs until desired doneness.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
