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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!

Bread & Breakfast Bake

Print Recipe


  • 12 slices bacon
  • 6 slices bread 1/2-inch thick
  • 3 tablespoons unsalted butter at room temperature
  • 6 large eggs
  • 6 TBS freshly grated Parmesan
  • 1 ½ tsp fresh thyme leaves
  • Kosher salt and freshly ground black pepper to taste


  • 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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