Family-Style Sheet Pan Eggs In A Hole

This family-style sheet pan eggs in a hole recipe is one of my favorite ways to turn a classic breakfast into something fun and shareable. I like how it brings everyone together at the table, with thick slices of bread toasted to golden perfection, each holding a perfectly baked egg in the center. The garlic, thyme, and Parmesan give it a little extra flavor that makes it feel special while still being easy to prepare.

Why You’ll Love This Recipe

I love that this recipe takes a childhood favorite and makes it family-sized. Instead of standing at the stove cooking each piece individually, I can prepare all the slices at once on a sheet pan. The eggs come out creamy and delicious, the bread is buttery and crisp, and the toppings of Parmesan, flaky salt, and chives add the perfect finishing touch. It’s simple, hearty, and ideal for breakfast, brunch, or even a quick dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 slices of a thick hearty bread, cut into ¾-1-inch thick slices
2 Tbsp extra virgin olive oil
3 Tbsp unsalted butter
2 cloves of garlic, peeled and smashed
3 sprigs of thyme
6 large eggs
Kosher salt
Freshly ground black pepper
2 Tbsp grated Parmesan
Flaky sea salt
Chives, thinly sliced (or fresh parsley, chopped)

Directions

1. I preheat my oven to 375°F (190°C) and line a large sheet pan with parchment paper.
2. I use a round cutter or the rim of a glass to cut a hole in the center of each bread slice.
3. I brush both sides of the bread with olive oil and arrange them on the sheet pan.
4. In a small saucepan, I melt the butter with the garlic cloves and thyme sprigs, letting the flavors infuse for a few minutes. I then remove the garlic and thyme.
5. I drizzle the infused butter over the bread slices.
6. I crack one egg into each bread hole, being careful to keep the yolk intact.
7. I season with kosher salt and freshly ground black pepper.
8. I bake for about 12–15 minutes, until the whites are set but the yolks are still slightly runny (or longer if I prefer firmer yolks).
9. I sprinkle with Parmesan, flaky sea salt, and chives before serving.

Servings and Timing

This recipe makes 6 servings, one slice per person. It takes me about 10 minutes to prepare and another 12–15 minutes to bake, so I can have it ready in about 25 minutes.

Variations

Sometimes I top the eggs with shredded cheese instead of Parmesan for extra richness. I also like swapping thyme for rosemary or sage for a different herbal flavor. For a spicier version, I sprinkle red pepper flakes or drizzle hot sauce over the eggs.

Storage/Reheating

This dish is best enjoyed right out of the oven, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the slices back on a sheet pan and warm them in a 325°F (160°C) oven until heated through. I avoid microwaving, as it tends to make the bread soggy and overcooks the eggs.

FAQs

Can I use any type of bread?

Yes, I can use any sturdy bread like sourdough, multigrain, or country-style loaves.

Do I need a cutter to make the bread holes?

No, I can use a knife to cut out the centers if I don’t have a round cutter.

How can I make sure the eggs don’t spill over?

I press the bread slices down slightly on the pan so the egg sits nicely in the hole.

Can I make this with more than 6 slices?

Yes, I can use two sheet pans and bake them at the same time if I need a bigger batch.

How do I get runny yolks?

I bake closer to 12 minutes and keep an eye on the eggs so the whites set but the yolks stay soft.

Can I make this vegetarian-friendly?

Yes, the recipe is already vegetarian, but I can add extra veggies like sautéed mushrooms, spinach, or roasted peppers.

Can I prepare the bread ahead of time?

Yes, I can cut out the bread centers and brush with olive oil a few hours in advance, then finish the rest when ready to bake.

What can I do with the bread centers I cut out?

I like to toast them separately and use them for dipping into the egg yolks.

Can I make the eggs more well-done?

Yes, I just bake a few minutes longer until the yolks reach my preferred level of firmness.

Conclusion

This family-style sheet pan eggs in a hole recipe is a fun and easy way to serve a classic breakfast to a crowd. I love how the bread turns golden and crisp, the eggs bake perfectly in the middle, and the simple toppings elevate the whole dish. It’s quick to prepare, versatile, and always a hit at my table, whether for a relaxed weekend breakfast or a cozy brunch with friends.

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