Baked Egg in a Hole Bagels

These Baked Egg in a Hole Bagels are an easy fun recipe that anyone can make! A simple sheet pan breakfast of bakery bagels, smoked ham and eggs. Serves 6 in 20 minutes.

Course Breakfast & Brunch

Cuisine American

Keyword bagels, breakfast, brunch, easy, egg, ham, Mother's Day, sheet pan

Prep Time 10

Additional Time 5

Total Time 15

Servings servings

Calories 333

Author Laurie McNamara

Ingredients

3 bagels sliced in half
3 tablespoons mayonnaise use your favorite
6 eggs
6 slices country ham thin
kosher salt
black pepper freshly ground
3 tablespoons parmesan cheese
chives snipped

US Customary - Metric

Instructions

Preheat your oven to 400℉ (and 200℃) and lightly spray a rimmed baking sheet with olive oil.
Use a 2½-inch round biscuit cutter to twist and cut a larger hole in the middle of each bagel half (save the scrap bagel rounds) and then spread mayo on the cut side of each bagel.
Place the bagels, cut side down, onto a large rimmed metal baking sheet. Press to seal the bagel to the pan. This will help keel the egg in place and not leak out of the bottom.
Next, place a thin piece of country ham in each hole and crack in one egg per bagel. Sprinkle with a pinch or two of freshly grated parmesan cheese
Bake for 5 minutes, rotate the pan halfway through.
Once the eggs are baked, season with more parmesan cheese, freshly ground black pepper and snipped fresh chives.
Replace the bagel rounds and use as an egg dipper.

Nutrition