Sheet Pan Egg in a Hole

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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Pour off the excess oil from the bacon, keeping the parchment paper and set aside.
  4. Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
  5. 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)
  6. 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.
  7. Place into oven and bake until the egg whites have set, about 12-15 minutes.
  8. Serve immediately, garnished with chives, if desired.
  9. These can be stored in your refrigerator for up to 3 days or frozen and warmed in the microwave for about 45 seconds each.