Sheet-Pan Cheesy Egg-in-a-Hole

4–6 Prep 5 min Cook 10 min Serves 4

Bright, comforting, and comes together in 15 minutes! We make cheese toasts with the bread cut-outs; the perfect vessel for dunking into a runny egg yolk.

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Cooking spray 4 slices multigrain bread (about 1 oz each) 4 large eggs ⅛ tsp salt ½ cup shredded reduced-fat sharp cheddar ⅛ tsp black pepper 1 cup baby arugula 1. Place a sheet pan in the oven. Preheat the oven to 425°F (leave pan in oven as it heats).

2. Cut a hole in the center of each bread slice with a 2½-in biscuit cutter. Carefully remove the hot pan from the oven. Coat the pan with cooking spray. Arrange the bread slices and bread cut-outs on the pan. Crack 1 egg into each hole. Sprinkle the salt evenly over the eggs. Sprinkle the cheese evenly over the bread cut-outs and the edges of the bread slices. Bake until the egg whites are set and yolks are cooked to desired consistency, 7 to 10 minutes.

3. Remove the pan from the oven; sprinkle the eggs with black pepper. Garnish the toasts with arugula.

Per serving (1 egg in a hole and 1 bread cut-out) 192 Cal, 9 g Total Fat, 3 g Sat Fat, 364 mg Sod, 16 g Total Carb, 2 g Sugar, 2 g Fib, 13 g Prot.

TEST KITCHEN TIP

Arugula’s peppery bite perfectly cuts the richness of eggs and cheese. But if you prefer a milder flavor, substitute baby spinach leaves.