Bread-n-Breakfast Bake

This recipe highlights the hype on sheet pan recipes!
You can always substitute ingredients as they go on sale or include items you already have on hand! I love that the recipes are not set in stone, they are flexible, and you can bend and shape them to fit your fam’s food faves!


12 slices bacon
6 slices bread, 1/2-inch thick
3 tablespoons unsalted butter, at room temperature
6 large eggs
6 tablespoons freshly grated Parmesan
1 1/2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper, 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.
Using a 3-inch biscuit cutter, make a 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 thyme; season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, about 12-15 minutes.
Serve immediately, garnished with chives, if desired.

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