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5 from 1 vote
Home By Course Breakfast Eggs & Egg Whites

Sheet Pan Eggs-in-a-Hole

Looking for an easy, crowd-pleasing breakfast idea? These Sheet Pan Eggs-in-a-Hole are the perfect solution! This fun twist on a classic breakfast combines simplicity, flavor, and convenience. It's made with thick slices of bread that are toasted to golden brown perfection, with a perfectly baked egg nestled in the center of each piece.

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By: Lauren published: Dec. 30, 2024 Comments

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Sheet Pan Eggs-in-a-Hole in a platter.
Contents hide
About This Recipe
Why You’ll Love This Sheet Pan Egg-in-a-Hole Recipe
Ingredients and Substitutions
Optional Variations and Dietary Adaptations
How To Make
How To Store & Reheat
Helpful Tips
FAQ: Sheet Pan Eggs-in-a-Hole
More Egg Recipes You’ll Love
Sheet Pan Eggs-in-a-Hole
MyFitnessPal Entry
Did You Make This?

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!

Sheet Pan Eggs-in-a-Hole on a platter with a spatula.

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!

Ingredients and Substitutions

Ingredients for Sheet Pan Eggs-in-a-Hole.
  • 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.

Optional Variations and Dietary Adaptations

  • 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!

Slices of bread with holes cut in the center.

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.

Slices of bread and cut outs being brushed with butter on a baking sheet.

2. Add the bread to the baking sheet, including the centers. Brush half the softened butter on top and bake for 3 minutes.

Toasted breaed slides and centr cut outs on a baking sheet.

3. Remove from the oven, flip the bread and brush with remaining butter, brushing along the inside of the hole too.

Raw eggs inside of the circular cut-out in the slices of bread.

4. Carefully crack an egg into each hole. Season with salt and pepper. 

Sheet Pan Eggs-in-a-Hole on a baking sheet.

5. Return to the oven and cook until the egg whites are set, about another 7-9 minutes, or until desired doneness.

Sheet Pan Eggs-in-a-Hole sprinkled with chopped bacon and chives on a platter.

6. Serve hot. Garnish with bacon, green onions and serve with salsa or jam if desired and enjoy!

Stovetop method: 

  1. 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.
  2. Toast the bread for about 3 minutes, until it’s lightly golden on the bottom. Flip with a flexible spatula. 
  3. 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.

How To Store & Reheat

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.
Zoomed in view of Sheet Pan Eggs-in-a-Hole on a platter.

FAQ: Sheet Pan Eggs-in-a-Hole

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.

More Egg Recipes You’ll Love

Cheesy Spinach Two Sheet Pan Eggs sandwiches on ciabatta bread stacked vertically.

Cheesy Spinach Sheet Pan Eggs

Cottage cheese egg bake with a side of greens on a plate.

Cottage Cheese Egg Bake (High Protein)

Scrambled eggs with cottage cheese with toast and berries on a plate with a fork.

High Protein Scrambled Eggs With Cottage Cheese (10-Minutes)

Sun dried tomatoe egg bites, bacon, and toast with butter on a plate.

​Sun Dried Tomato Egg Bites

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!

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5 from 1 vote

Sheet Pan Eggs-in-a-Hole

? Macro-friendly
Looking for an easy, crowd-pleasing breakfast idea? These Sheet Pan Eggs-in-a-Hole are the perfect solution! This fun twist on a classic breakfast combines simplicity, flavor, and convenience. It's made with thick slices of bread that are toasted to golden brown perfection, with a perfectly baked egg nestled in the center of each piece.
Yield: 7
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Calories: 206kcal
Protein: 10g
Fat: 9.6g
Carbs: 20g

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.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

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

I used Sara Lee Artisan brioche

Nutrition Information

Serving: 1egg-in-a-hole + center, Calories: 206kcal (10%), Carbohydrates: 20g (7%), Protein: 10g (20%), Fat: 9.6g (15%), Saturated Fat: 3.5g (22%), Cholesterol: 193.3mg (64%), Sodium: 294.8mg (13%), Potassium: 40.9mg (1%), Fiber: 0.5g (2%), Sugar: 3g (3%)

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.

MyFitnessPal Entry

LFF Sheet Pan Eggs-in-A-Hole

© Author: Lauren

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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Hey There!

I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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