Oh my gosh, you have to try my Sheet Pan Egg in a Hole! It’s become my absolute go-to breakfast when I’m rushing out the door but still want something delicious. I stumbled onto this method after one too many mornings of flipping individual eggs in bread slices and making a mess. Now I just pop everything on a sheet pan and let the oven do the work while I get ready.
What I love most is how foolproof it is. Even my kids can help make it (though they mostly fight over who gets to cut the holes in the bread). The eggs bake up perfectly every time, and cleanup takes seconds. Plus, you can dress it up with whatever toppings you have on hand – cheese, herbs, even leftover bacon. It’s the kind of recipe that feels special but takes practically no effort.
Trust me, once you try Sheet Pan Egg in a Hole, you’ll wonder how you ever made breakfast any other way. It’s saved my sleepy mornings more times than I can count!
Table of Contents
Why You’ll Love This Sheet Pan Egg in a Hole
Let me count the ways this recipe will become your new breakfast best friend:
- It’s crazy fast – from fridge to table in under 15 minutes!
- One pan means almost no cleanup (my favorite kind of cooking)
- Totally customizable – add cheese, herbs, or whatever you’re craving
- Perfect for feeding a crowd without standing at the stove
- The eggs come out perfectly cooked every single time
Seriously, what’s not to love? It’s breakfast magic with zero stress.
Ingredients for Sheet Pan Egg in a Hole
Here’s everything you’ll need for this ridiculously easy breakfast. I promise you probably have most of this in your kitchen right now!
- 4 slices of your favorite bread (I use sourdough, but anything works)
- 4 large eggs (room temperature works best for even cooking)
- 1 tablespoon butter (the real stuff, please!)
- Salt and pepper to taste (don’t skip this – it makes all the difference)
Oh, and if you’re feeling fancy, grab some chives, cheese, or bacon bits for topping. But honestly, it’s amazing just like this.
Equipment Needed for Sheet Pan Egg in a Hole
You’ll be shocked how little you need for this recipe! Just grab:
- A standard baking sheet (no fancy pans required)
- A round cookie cutter or drinking glass (about 2-3 inches across works perfectly)
That’s it! I told you this was easy. Now let’s get cooking!
How to Make Sheet Pan Egg in a Hole
Okay, let me walk you through this super simple process. I promise it’s easier than making toast! The key is getting everything prepped before you start. Here’s exactly how I make my Sheet Pan Egg in a Hole every weekend.
Step 1: Preheat and Prep the Bread
First, crank that oven to 400°F. While it’s heating, grab your bread and that cookie cutter or glass. Press down firmly in the center of each slice to make perfect little holes. Don’t toss those bread circles! They make adorable mini toasts.
Now spread butter on both sides of each slice. This gives you that golden, crispy edge we all love.
Step 2: Add the Eggs and Season
Lay your buttered bread on the sheet pan. Now for the fun part! Crack an egg into each hole. Go slow so you don’t break the yolks. Pro tip: crack eggs into a small bowl first, then pour into the bread. Sprinkle with salt and pepper – this simple seasoning makes all the difference.
Step 3: Bake to Perfection
Pop that pan in the oven for 10-12 minutes. You’ll know it’s done when the whites are set but the yolks still jiggle slightly. Watch closely after 10 minutes – nobody likes overdone eggs! The bread gets beautifully toasted while the eggs cook to perfection. It’s breakfast magic happening right on your sheet pan.
Tips for the Best Sheet Pan Egg in a Hole
After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to absolutely amazing:
- Toast your bread lightly before adding eggs if you love extra crunch
- For softer yolks, check at 8 minutes. Like them firmer? Go 12-14 minutes
- Room temperature eggs cook more evenly than cold ones
- Use the bread cutouts for dipping – they’re perfect with runny yolks!
Remember, ovens vary, so keep an eye on yours the first time you make it. Once you find your perfect timing, you’ll be hooked!
Variations for Sheet Pan Egg in a Hole
Here’s where you can get creative with your Sheet Pan Egg in a Hole! I love switching things up depending on my mood or what’s in the fridge. Try sharp cheddar for melty goodness, or sprinkle on crispy bacon bits right before baking. Fresh herbs like chives or parsley add such a pretty pop of color and flavor.
Different breads work wonderfully too. Whole wheat gives it a nutty taste, while brioche makes it extra rich. One of my favorite combos is sourdough with smoked Gouda, absolute perfection! The best part? You can make a few different versions all on one pan. Breakfast just got way more exciting!
Serving Suggestions for Sheet Pan Egg in a Hole
This dish is perfect all on its own, but I love rounding it out with simple sides. Fresh fruit like berries or sliced melon makes a refreshing contrast. Avocado slices add creaminess, while crispy hash browns turn it into a hearty feast.
My kids go crazy when I serve the eggs with little bowls of ketchup and hot sauce for dipping. Honestly, though, sometimes I just grab a fork and dig in straight from the pan, no judgment here!
Storage and Reheating Instructions
Okay, confession time:
These Sheet Pan Eggs in a Hole rarely last long enough to store! But if you do have leftovers, here’s what I do.
Pop them in an airtight container in the fridge for up to 2 days. When reheating, I like to warm them in a toaster oven or regular oven at 350°F for about 5 minutes.
The microwave works in a pinch, but the bread can get a bit soggy.
Trust me, fresh is best, but these still taste pretty darn good reheated!
Nutritional Information for Sheet Pan Egg in a Hole
Here’s the scoop on what you’re getting in each serving (about one egg in bread):
Each portion packs around 180 calories with 8g protein to keep you full. Remember, these numbers can change based on your bread choice and toppings. I always say it’s more about the deliciousness than the numbers!
Sheet Pan Egg in a Hole FAQs
Can I use different types of bread for Sheet Pan Egg in a Hole?
Absolutely! I’ve tried everything from sourdough to whole wheat to brioche. The key is using slices thick enough to hold the egg without getting soggy. Thick-cut sandwich bread works great if that’s what you have. Just avoid super soft bread that might collapse.
How do I store leftovers?
Pop any uneaten portions in an airtight container in the fridge for up to 2 days. When reheating, I recommend the toaster oven or regular oven to keep the bread crispy. The microwave works but can make the bread a bit rubbery.
Can I make this ahead for meal prep?
While it’s best fresh, you can prep the bread with holes cut out the night before. Just store the slices in a bag at room temperature. In the morning, butter them, add eggs, and bake. The actual cooking time is so quick though, I prefer making it fresh!
What if I don’t have a cookie cutter?
No worries! The rim of a drinking glass works perfectly. Just press firmly to cut clean holes. I’ve even used a small juice glass in a pinch – about 2-3 inches across is ideal.
Share Your Sheet Pan Egg in a Hole
Give this Sheet Pan Egg in a Hole a try tomorrow morning – I promise it’ll become your new favorite! Let me know how yours turns out. Happy cooking!
Sheet Pan Egg in a Hole
Equipment
- Baking sheet
- Round cookie cutter or glass
Ingredients
- 4 slices bread
- 4 large eggs
- 1 tablespoon butter
- salt and pepper to taste
Optional Toppings
- chopped chives
- grated cheese
- cooked bacon bits
Instructions
- Preheat your oven to 400°F (200°C).
- Using a round cookie cutter or the rim of a glass, cut out a hole in the center of each bread slice.
- Place the bread slices on a baking sheet.
- Spread butter on both sides of the bread slices.
- Crack an egg into the hole of each bread slice.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from the oven and sprinkle with optional toppings like chopped chives, grated cheese, or cooked bacon bits.
- Serve immediately and enjoy!
