Description
A delicious and easy sheet pan recipe featuring crispy bacon, buttery bread with a cut-out center filled with baked eggs and Parmesan cheese. Perfect for a hearty breakfast or brunch that requires minimal cleanup.
Ingredients
Scale
Bacon
- 12 strips bacon
Bread and Egg Mixture
- 2 tablespoons butter
- 6 slices bread
- 6 eggs
- 1/4 cup Parmesan cheese
Instructions
- Bake the bacon: Place the bacon strips on a sheet pan in a single layer. Put the pan into a cold oven and set the oven to 400ºF. Bake the bacon for 10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease.
- Prepare the bread: While the bacon cooks, lightly butter both sides of each bread slice. Using a biscuit cutter or a glass, cut a hole in the center of each slice. On a clean sheet pan lined with parchment paper, arrange the cut breads and the cut-out circles in a single layer.
- Add bacon to bread: Place two strips of cooked bacon in an ‘X’ shape inside the hole of each bread slice.
- Fill with egg and cheese: Carefully crack one egg into each hole over the bacon. Then sprinkle Parmesan cheese evenly over the bread and eggs.
- Bake the egg in a hole: Place the sheet pan back into the oven and bake for an additional 10 minutes, or until the eggs are set to your liking. Serve immediately while warm.
Notes
- Use a cold oven to start baking the bacon to ensure even cooking and prevent curling.
- Butter both sides of the bread to add flavor and help it brown nicely.
- You can use any bread type, but sturdier breads like sourdough or country loaf work best to hold the egg.
- For variation, try adding herbs or spices to the eggs before baking.
- Keep an eye on the eggs towards the end of baking to avoid overcooking.
