Sheet Pan Ham and Eggs in a Hole

5 from 1 vote

Eggs in a Hole just got more delicious with the addition of ham but it is the fact that they are baked in the oven that takes these Sheet Pan Ham and Eggs in a Hole over the top.

Prep Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 409kcal

Author: June Albertson-Dick

Ingredients

6 slices Texas toast or other thick bread
¼ cup butter melted
¼ teaspoon garlic powder
6 slices ham lunch meat thin sliced
6 large eggs
6 Tablespoons cheese grated
salt & pepper to taste
2 teaspoons chives chopped

Instructions

Preheat oven to 400° and line a sheet pan with foil.
Place the 6 slices of bread on the prepared baking sheet. Use a 3" biscuit cutter {or bottom of a cup} to cut a hole in the middle of each piece of bread. Remove the round middle and place on the sheet pan or set aside and use for another recipe.
Combine melted butter and garlic powder together. Brush over the top of both sides of bread.
Put a slice of ham over the hole of each slice of bread and gently press it down into the hole to create a cup.
Break an egg into the ham cup of each slice of bread. NOTE: It is easier to break the eggs into a bowl or cup before putting them into the ham in case you get a shell.
Season the top of each egg with salt and pepper to taste. Add 1 tablespoon of grated cheese to the top of the egg/toast, making sure to spread it out evenly. Bake for 12-15 minutes, depending on how you like your egg cooked. 12 minutes will give you a very runny yolk and 15 will give you a hard cooked yolk, so adjust according to how you prefer your egg cooked.
Remove from the oven and top each egg in the hole with a sprinkling of fresh chopped chives. Serve immediately and enjoy!

Nutrition