Sheet Pan Egg in a Hole
A quick classic that comes together right on a sheet pan so you can have 6 servings ready for the week ahead or to serve a small crowd!!! Less mess, less fuss and just way easier than the stovetop version!
Beachbody Container Equivalants: 1 yellow, 1 red, 1 green, 1 tsp
- 12 slices uncured bacon (you can substitute low sodium deli ham slices)
- 6 slices sprouted bread, 1/2-inch thick
- 4 cups baby spinach
- 6 large eggs
- 1 1/2 teaspoons fresh thyme leaves
- 1 tsp. each 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 lined with parchment paper. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer bacon to a paper towel-lined plate.
- Pour off the excess oil from the bacon, keeping the parchment paper and set aside.
- Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
- Place the bread onto the prepared baking sheet. (if you did not bake your bacon then coat the bottom of your bread slices with butter)
- Add cooked bacon slices (or ham slices), a handful of baby spinach, and gently crack an egg into each hole and keeping the yolk intact. Sprinkle with 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.
- These can be stored in your refrigerator for up to 3 days or frozen and warmed in the microwave for about 45 seconds each.