Baked Egg-in-a-Hole

Baked Egg-in-a-HoleRecipe
Photo: Johnny Autry; Styling: Cindy Barr
These bacon-and-egg toasts make for a fun breakfast or easy dinner.


Serves 4 (serving size: one egg toast)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Fat 7.7 g
Satfat 2.5 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 11.3 g
Carbohydrate 12.8 g
Fiber 2.1 g
Cholesterol 216 mg
Iron 1.7 mg
Sodium 273 mg
Calcium 73 mg


1 slice bacon
4 (1-ounce) slices multigrain bread, lightly toasted
4 large eggs
4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
1 teaspoon chopped fresh sage
1/4 teaspoon freshly ground black pepper


1. Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

2. Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.

3. Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.


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