Sheet Pan Cheesy Garlic Egg in a Hole

This recipe is too simple for its own good, and that’s what makes it incredible! We’re going to take some fluffy brioche bread, schmear it all over with a cheesy garlic butter, cut out the center and pop in an egg, then bake it on a sheet pan until the toast is golden and the egg is cooked through. Talk about a minimal effort crowd pleaser.

So, let’s get to it!

Let’s start with the cheesy garlic butter. All we need is a little softened butter, some garlic powder, a sprinkle of fresh parmesan cheese, and a pinch of salt. That’s it! Mix it all together until everything is fully combined, and bam…done. But, what if you didn’t have time to plan ahead or give your butter time to sit out on the counter and soften. No problem! Pop the butter in the microwave for 15-20 seconds, and it’ll be as soft as you need for mixing. If it gets a little melty, that’s not problem. By the time we get everything mixed in, it will still be a perfectly spreadable texture.

Once we have our garlic butter ready, we’re going to spread it crust to crust all over one side of our brioche bread. Now, we definitely want to butter our bread before we cut out our egg holes for a couple of reasons. One, it’s way easier than trying to butter around the hole. And two, we want our cut outs to have all that garlic butter flavor too, because those also get baked right up and served on the side for dipping into our gooey eggs.

After our bread is buttered, we’re going to grab a 2 ½ inch cookie or biscuit cutter, and cut a hole right in the center of each slice of bread. There is some science to this sizing. We don’t want our cut out to be too small, or the egg will spill out over the sides and all over the bread. But, we don’t want our hole to be too big or the egg to bread ratio will be off. I found 2 ½ inches to be the perfect size, so that’s what I’d recommend using if you can.

From there, we’re going to lay our holey bread on a well greased sheet pan, crack an egg into the center of each hole, and pop the whole pan in the oven for just a couple of minutes until the egg is set. And when it’s finished baking, that’s when the magic happens. The bread is beautifully golden, still a little soft on the inside, and nice and crisp on the outside. The egg whites are nicely set while we still get a little gooey goodness from the egg yolk. And, the garlic butter perfumes the whole situation in the most delightful way.

On top of this recipe being quick and simple, it can also easily be doubled/tripled/quadrupled to feed a crowd. The larger the sheet pan, the larger the opportunity! You really don’t need to put out any extra effort to feed the whole block thanks to the sheet pan and the oven!

Ok, everyone. Now that I’m swimming in new sheet pans, I think you can expect to see some more sheet pan recipes coming your way.

I hope you all enjoy. And, let’s eat!