Sheet Pan Egg-in-a-Hole

Name: Sheet Pan Egg-in-a-Hole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 lices Bacon; 6 lices bread; 3 tablespoons unsalted butter; 6 large eggs; 6 tablespoons freshly grated parmesan; 1 ½ teaspoons fresh thyme leaves; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh chives

User Reviews

4.9

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings

Sheet Pan Egg-in-a-Hole

Iris Warren

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A quick classic that comes together right on a sheet pan!!! Less mess, less fuss and just way easier than the stovetop version!

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Ingredients

Servings

12 lices Bacon
6 lices bread 1/2-inch thick
3 tablespoons unsalted butter at room temperature
6 large eggs
6 tablespoons freshly grated parmesan
1 ½ teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh chives

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Instructions

Preheat oven to 400 degrees F.
Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
Lightly oil a baking sheet or coat with nonstick spray.
Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, about 12-15 minutes.
Serve immediately, garnished with chives, if desired.