Sheet-Pan Eggs-in-a-Hole with Cheddar and Tomatoes

Why You’ll Love This Recipe

• All-in-one sheet-pan breakfast: toast, cheesy edges, and perfectly baked eggs in one go.
• Butter-kissed sourdough gets extra crispy while tomatoes blister sweet and juicy.
• Hands-off cooking with simple prep—great for busy mornings or feeding a crowd.
• Customizable doneness: jammy yolks or fully set, your call.

Grocery List

• Produce: Cherry tomatoes, chives or parsley
• Dairy: Unsalted butter, sharp cheddar, large eggs
• Pantry: Sourdough bread, extra-virgin olive oil, kosher salt, flaky sea salt, black pepper

Full Ingredients

For the sheet-pan eggs-in-a-hole

• 4 slices sourdough bread, 1/2-inch thick (about 240 g), preferably day-old
• 2 tbsp unsalted butter, softened
• 1 tbsp extra-virgin olive oil
• 1 cup cherry tomatoes (180 g), halved
• 4 large eggs
• 1 cup (4 oz/113 g) sharp cheddar, shredded
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To finish and serve

• 1/2 tsp flaky sea salt
• 2 tbsp chopped chives or flat-leaf parsley (optional)
• Pinch red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Set a rack in the upper-middle of the oven and heat to 425°F (220°C). Slide an empty rimmed half-sheet pan (18×13 inches) into the oven to preheat for 5 minutes. A hot pan jump-starts crisp, golden bread and helps the tomatoes blister.

Step 2: Prep the sourdough

Spread the softened butter evenly on both sides of each sourdough slice. Using a 2.5–3-inch round cutter or the rim of a sturdy drinking glass, punch a hole in the center of each slice to create a ring. Save the cut-out centers; they toast up into buttery “dippers.”

Step 3: Season the tomatoes

In a bowl, toss the cherry tomato halves with the olive oil, a pinch of the kosher salt, and a few grinds of black pepper. This light seasoning lets their sweetness shine after roasting.

Step 4: Pre-toast the bread and blister the tomatoes

Carefully remove the hot sheet pan from the oven. Spread the seasoned tomatoes on one side, cut-side up. Arrange the buttered bread rings and the reserved centers on the remaining space. Return the pan to the oven and bake for 5 minutes to lightly toast the bread and start blistering the tomatoes.

Step 5: Add the eggs and cheddar

Pull the pan out. Flip the bread rings and centers so the freshly toasted sides face up. Sprinkle the shredded sharp cheddar over the tops of the bread rings and centers, avoiding the holes so the cheese doesn’t block the eggs. Crack one egg into each hole. Season the eggs with the remaining kosher salt and the black pepper. Return the pan to the oven and bake 8–10 minutes, until whites are set and yolks are still soft and glossy. For firmer yolks, bake 11–12 minutes.

Step 6: Finish and serve

Remove from the oven. Let sit 1 minute to finish setting, then shower with flaky sea salt. Garnish with chives or parsley and a pinch of red pepper flakes if you like. Serve hot, with the toasted centers perfect for dipping into the yolks.

Pro Tips

• Preheating the sheet pan makes the bread extra crisp and helps prevent sogginess under the eggs.
• Crack each egg into a small bowl first, then slide it into the hole for accuracy and intact yolks.
• For jammy yolks, start checking at 8 minutes; remember yolks continue to set slightly off-heat.
• Use day-old bread—it holds its structure better, making a neat well for the eggs.
• Sprinkle cheddar on the bread, not inside the holes, so the whites set cleanly.

Variations

• Bacon cheddar: Scatter 1/3 cup crisp crumbled bacon over the bread with the cheese before baking the eggs.
• Herb pesto: Swirl 1–2 tsp basil pesto onto each bread ring before adding the cheese for an herby punch.
• Spicy jalapeño: Add thin jalapeño rings over the tomatoes and finish with a dash of hot sauce.

Storage & Make-Ahead

Best enjoyed immediately for crisp bread and soft yolks. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat on a parchment-lined sheet at 325°F (165°C) for 8–10 minutes; yolks will be more set. For make-ahead ease, slice and butter the bread and halve the tomatoes up to 1 day in advance; refrigerate separately and assemble/bake just before serving.

Nutrition (per serving)

Approximate: 420 calories; 24 g fat; 30 g carbohydrates; 20 g protein; 2 g fiber; 660 mg sodium.