How to Make Egg in a Hole in the Oven (Sheet Pan Recipe)
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With just 3 main ingredients and less than 15 minutes of cooking time, making Egg in a Hole in Oven is the easiest way to start your morning!! Choose your favorite bread, load it up with butter, then crack an egg directly into the center. Bake them up but remember to leave that yolk nice and runny!
Table of Contents
Egg in a Hole in Oven
Egg in a hole, egg in a basket, bird’s nest, toad in a hole… no matter what you call this breakfast classic, one thing is for sure… it’s so good!!
Many times, the simplest recipes are the tastiest, especially when it comes to breakfast food.
I’m not the biggest morning person, so I’ve been on a mission to come up with easy breakfast recipes that come together without a lot of effort. As a result, my sheet pan has become my new best friend!
So far, I’ve made sheet pan huevos rancheros, sheet pan eggs, and sheet pan pancakes. The latest addition to this ever-growing list? Egg in a hole in the oven!
It’s basically buttery, golden toast featuring a perfectly cooked egg nestled right in the middle, so there isn’t much not to love.
My daughter, Munchkin, is totally obsessed with these baked eggs, so I know I’ll be making this one a lot!
Ingredient Notes and Substitutions
- Bread – You can use whatever bread you usually keep at home — sandwich slices, whole wheat, rye, or even sourdough to give your baked egg in a hole a more rustic look and feel!
- Unsalted Butter – Helps the bread bake up perfectly golden-brown and adds a wonderfully rich and buttery flavor! I like unsalted to have better control over the sodium content.
- Eggs – Opt for large eggs! They’ll fit perfectly in the center of most bread slices. If you do have to use extra-large or medium eggs, be sure to adjust the cooking time.
- Kosher Salt & Ground Black Pepper – To enhance the other ingredients! I kept things super simple, so feel free to switch things up and use your favorite spices in addition to salt and pepper.
Garlic powder, onion powder, paprika, or Creole seasoning are just a few options!
Tips and Tricks to Make Perfect Sheet Pan Egg in a Hole
- Thicker bread holds up better.
While I’ve definitely made egg in a hole in oven with Wonder bread, sturdier options like Texas toast, sourdough, and rye will hold up better when baked and create a more solid base for the egg.
If you need to use regular sandwich bread, be extra gentle when removing it from the oven — you don’t want it to rip!
- Soften the butter.
It makes spreading soo much easier! I usually pull it out of the fridge about 20 minutes before I get started for the ideal texture.
And when I forget, I pop it in the microwave for 5-10 seconds (being careful not to melt it completely!) before applying it to the bread.
- Be careful when cracking the eggs.
One of the best parts of baked egg in a hole is the cute-as-can-be presentation! You won’t get there if the yolks break when cracking the eggs.
Crack them as close to the surface of the bread as possible, then gently drop them in to keep the yolk from bursting.
No worries if any egg whites spill over as you go — they’ll still cook up nicely!
- Don’t toss the cut-out circles.
They’re great for dipping into the runny yolk! Plus, you won’t feel bad for throwing away that perfectly usable bread.
I like to butter them up a little more before baking for extra flavor.
Toasted and buttery dippers = pure happiness.
Prep Ahead
- Bring the butter to room temperature
- Preheat the oven to 400°F
- Grease the baking sheet
- Prepare the bread
Kitchen Tools You Will Need
- Butter Crock with a Lid – Keeps butter soft, spreadable, and fresh at room temperature, so you don’t have to worry about pulling it out ahead of time!
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Round Biscuit or Cookie Cutter – It should be at least 2 ½ inches in diameter
Serving Suggestions
With plenty of protein and carbs, all you really need are some tasty breakfast sides to make your sheet pan egg in a hole a meal!
Air fryer hash browns and bacon are both a must — or try these easy air fryer sausage links instead!
A strawberry banana smoothie or fresh fruit salad are some lighter options. I’m also a huge fan of this more berry-forward salad in the summer.
Storing and Reheating Leftovers
Sheet pan egg in a hole is best made fresh — good thing it’s so easy to prep and bake in under 20 minutes!
Sometimes, I’ll prepare the bread slices and butter them up to a day in advance when I’m making this for company. They keep well in an airtight container until ready to bake.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing as the texture of the eggs can get funky when thawed and reheated.
This is one of those rare recipes that tastes best reheated in the microwave! 30 seconds to about 1 minute on High power, and they’ll be good to go.
Baked Egg in a Hole FAQ
Absolutely! I love adding shredded cheese, cooked bacon crumbles, chopped chives, or fresh parsley.
Red pepper flakes, hot sauce, or a pinch of cayenne would be tasty if you love spicy food!
I always keep a very close eye on them during the last few minutes of baking.
Remember, they’ll continue to cook from residual heat after removing them from the oven. Be sure to pull them out as soon as the egg whites are set and yolks are still runny!
While I love making egg in a hole in oven, you can definitely use your stovetop!
Simply heat a skillet over medium-low heat, add a little butter, and cook the bread on one side until golden brown.
Flip, then crack an egg into the hole. Cover and cook until the whites are set and the yolks are still runny, just like in the oven.
Enjoy!
With love, from our simple kitchen to yours.
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How to Make Egg in a Hole in the Oven (Sheet Pan Recipe)
Ingredients
- 6 slices of bread
- 6 tablespoons unsalted butter, softened
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat the Oven: Preheat oven to 400°F. Lightly grease a large baking sheet with butter or non-stick spray.
- Prepare the Bread: Using a round cookie cutter or a sturdy glass, cut a 2 1/2-inch hole in the center of each bread slice.
- Butter the Bread: Spread butter on both sides of each bread slice and the removed bread circles.
- Arrange & Toast: Place the bread slices and cut-out circles on the baking sheet, leaving space between each slice. Bake for 5 minutes to lightly toast. If a darker golden toast is desired, broil for 1–2 minutes, watching carefully.
- Add the Eggs: Remove the baking sheet from the oven and turn the oven back to 400°F. Carefully crack an egg into the center of each bread slice, keeping the yolk intact.
- Season & Bake: Lightly season with salt and pepper. Return the pan to the oven and bake for 8–10 minutes, or until egg whites are set and yolks remain runny. Keep a close watch in the last few minutes, as eggs will continue cooking after removal.
- Serve & Enjoy: Remove from the oven and serve warm. Use the toasted bread circles for dipping into the egg yolks!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
