Ever since my husband and I have been married, we have had an ongoing debate over how to make the perfect egg sandwich. In my family, you would make a sunny side up egg and place it on two grilled slices of bread.
Mike’s family made the egg in the hole version using a skillet. It’s hard to change habits that you grew up with, but I think we have found even a better way to make our all-time favorite breakfast sandwich. Sheet Pan Egg in the hole!
This is a way easier version than the stove-top! I don’t what it is but the flavor was even better and I don’t think we will ever go back!
- 12 slices bacon
- 6 slices bread
- butter, at room temperature
- 6 large eggs
- 6 tablespoons Mozzarella cheese
- salt and black pepper, to taste
- red pepper flakes, to taste
- 2 tablespoons chopped fresh chives
- 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.
- Cut a 3-inch 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 red pepper flakes; season with salt and pepper, to taste. If your bacon is too thick, cut it in half so the egg can sink into the hole.
- Place into oven and bake until the egg whites have set about 12-15 minutes.
- Serve immediately, garnished with chives, if desired.