Name: Egg in a Hole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 large eggs (plus 6 more for topping); 6 cups cubed bread (day-old brioche or sandwich bread works great); 1 cup milk (or plant-based alternative); 1/2 cup heavy cream or plain Greek yogurt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup sautéed bell peppers (optional); 1/4 cup chopped green onions (optional); 1/2 cup turkey bacon or beef bacon, cooked and chopped (optional); Butter or oil for greasing

We’ve all seen it—the iconic slice of toast with a fried egg nestled in the middle, often called “egg in a hole.” It goes by a bunch of playful names: toad in a hole, egg in a basket, or even “sunshine toast.” Whatever you call it, the appeal is universal. It’s nostalgic, delicious, and ridiculously simple. But what if we took that humble breakfast favorite and gave it a deliciously baked upgrade? That’s where the Egg in a Hole Casserole comes in.

This dish captures all the charm and satisfaction of the classic version, but multiplies it tenfold. Picture layers of buttery toast cubes, lightly crisped and golden, holding pools of creamy, sunny-side-up eggs. Toss in a little melted cheese, gently sautéed veggies, and maybe a sprinkle of herbs, and you’ve got a casserole that feels both comforting and elevated. It’s the kind of meal that looks like it took forever, but really just lets your oven do the hard work. Whether you’re serving brunch guests, feeding your family before a big day, or just want to meal prep something fun and filling, this casserole brings everything to the table—flavor, ease, and a whole lot of smiles.

Why You’ll Love This Egg in a Hole Casserole

It’s Breakfast Magic in One Dish: Imagine buttery, golden cubes of bread baked to toasty perfection with whole eggs baked right into the top layer. The result? A casserole that looks like sunshine in a pan.
Perfect for a Crowd: No more standing at the stove making one egg at a time. This casserole bakes all at once, meaning everyone gets a warm, gooey egg in one go.
Totally Customizable: You can keep it classic with just bread and eggs, or dress it up with veggies, turkey bacon, shredded cheese, or even a little spice. Whatever your vibe, this casserole is down for it.
Kid-Friendly and Adult-Approved: There’s something playful about cutting into your portion and revealing a perfectly cooked egg inside. Even picky eaters won’t be able to resist this one.
Meal Prep Hero: You can bake this ahead and reheat it throughout the week for easy, satisfying breakfasts. It also freezes surprisingly well—bonus!
Minimal Ingredients, Maximum Flavor: Bread, eggs, milk, cheese, seasoning—these pantry staples combine into something way more impressive than the sum of its parts.
Looks Fancy, Feels Easy: Whether you’re feeding weekend guests or just want to treat yourself, this casserole has major brunch energy with zero brunch stress.
One Pan, Fewer Dishes: Let’s be honest, fewer dishes is always a win. This casserole is easy to make and even easier to clean up after.
Great Use for Stale Bread: Got some bread nearing its expiration date? Don’t toss it! This casserole is a bread-saving miracle.
You Can Make It Ahead: Assemble it the night before, pop it in the fridge, and bake in the morning. Freshly baked breakfast with zero morning prep? Yes please.

Preparation Time and Yield

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 6–8

Nutritional Information (Per Serving)

Calories: 310
Carbohydrates: 28g
Protein: 14g
Fat: 17g
Fiber: 2g
Sugar: 3g

Ingredients for Egg in a Hole Casserole

6 large eggs (plus 6 more for topping)
6 cups cubed bread (day-old brioche or sandwich bread works great)
1 cup milk (or plant-based alternative)
1/2 cup heavy cream or plain Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup sautéed bell peppers (optional)
1/4 cup chopped green onions (optional)
1/2 cup turkey bacon or beef bacon, cooked and chopped (optional)
Butter or oil for greasing

Step-by-Step Instructions for Egg in a Hole Casserole

Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil to prevent sticking and get those crispy edges we all love.

Step 2
In a large bowl, whisk together the 6 eggs, milk, cream (or yogurt), garlic powder, onion powder, salt, and black pepper. Make sure the mixture is smooth and well combined—this will soak into the bread and create that custardy base.

Step 3
Add the cubed bread to the egg mixture. Toss gently until the bread is fully coated. Let it sit for 5–10 minutes so the bread can soak up all that goodness. It should feel moist but not soupy.

Step 4
Fold in the shredded cheeses, optional sautéed bell peppers, green onions, and turkey bacon if using. Mix just until evenly distributed.

Step 5
Pour the mixture into your prepared baking dish and spread it out evenly. Press it down slightly to create a smooth surface for the eggs you’ll be adding later.

Step 6
Using the back of a spoon, make six shallow wells on top of the casserole. Carefully crack an egg into each well. Be gentle—you want the yolks to stay intact for that beautiful presentation.

Step 7
Cover loosely with foil and bake for 20 minutes. Then, uncover and bake for another 10–15 minutes, or until the egg whites are set and the yolks are just the way you like them (a little runny is perfect for that “egg in a hole” vibe).

Step 8
Remove from the oven and let it sit for 5 minutes before serving. This helps everything set up nicely and makes it easier to cut and serve.

Step 9
Optional: Sprinkle with a bit of fresh parsley or extra green onions before serving for a pop of color and freshness.

Ingredient Background

Let’s break down what makes each ingredient in this dish so special, because there’s a whole lot more going on here than just “bread and eggs.”

Starting with the star of the show—eggs. Eggs are not only a breakfast staple, but they’re also an amazing binder in casseroles. In this dish, we use eggs two ways: mixed into the bread for that creamy, custardy base, and cracked right on top to create that signature “egg in a hole” look. The egg on top not only gives the casserole its name, but also a striking visual and an irresistible texture contrast when you break into that soft yolk.

Next, bread. This is your foundation. Brioche or any soft sandwich bread works beautifully because it soaks up the egg mixture like a sponge without breaking down. The slight sweetness of brioche pairs surprisingly well with savory ingredients, giving the whole dish a subtle richness. If you’re using day-old or slightly stale bread, even better—it’ll hold its shape and absorb the custard without getting soggy.

The cheese duo of cheddar and mozzarella gives you the best of both worlds. Cheddar brings that sharp, salty kick that balances the richness of the eggs and milk, while mozzarella adds that gooey, stretchy goodness that melts beautifully into every bite. The optional mix-ins like bell peppers, green onions, or turkey bacon aren’t just filler—they add layers of flavor and texture, from smoky to crunchy to tangy.

Technique Tips for Egg in a Hole Casserole

If you want this casserole to hit all the right notes—crispy, creamy, hearty, and visually impressive—the technique matters just as much as the ingredients. Start by letting the bread soak in the egg mixture for at least 10 minutes before baking. This is key. You want each bread cube to absorb that custardy richness, ensuring every bite is soft inside with a toasty edge on top.

The trickiest part of this dish? Cracking the eggs on top. It’s not just about dropping them in—you want each egg to sit gently in a well so the whites don’t run all over the place. Use a spoon to press little divots into the casserole surface before adding your eggs. Crack each egg into a separate bowl first, then pour it into its spot. That way, you can catch any shell fragments and make sure each yolk stays whole and centered.

As for baking, keeping a close eye during the second half of the bake is essential. You’re walking the line between undercooked whites and overcooked yolks. Uncovering the casserole for the final 10 to 15 minutes lets the eggs set properly and gives the top layer that beautiful golden crust. If you like your yolks runny, take it out right when the whites look just set. For firmer yolks, let it bake a few extra minutes.

Alternative Presentation Ideas

This casserole is already a beauty on its own, but you can absolutely jazz it up in creative ways depending on your audience and occasion. For a charming brunch presentation, try baking it in individual ramekins or large muffin tins. Press the soaked bread into the bottom, crack an egg on top, and bake until golden. You get perfectly portioned servings with a fancy feel, and everyone gets their own “egg in a hole” moment.

Another fun twist? Turn this into a savory bread pudding. Instead of layering the eggs on top, scramble them all into the custard base, mix everything together, and bake until puffed and golden. You lose the classic “hole” look, but gain a souffle-like texture that’s ultra satisfying and great for scooping into bowls.

Lastly, for a grab-and-go breakfast version, bake the casserole the night before, chill it until firm, and cut it into squares. Wrap the squares individually and reheat as needed. They travel well and make weekday mornings feel just a little more gourmet—even if you’re eating them in the car on the way to work.

Freezing and Storing Egg in a Hole Casserole

One of the best things about this casserole is how beautifully it stores. Leftovers can be a dream when handled right. Once baked, let the casserole cool completely to room temperature before covering and storing. You can refrigerate the whole dish or transfer it into individual airtight containers. In the fridge, it’ll stay fresh for up to 4 days.

To reheat, pop a portion in the microwave for 30–60 seconds, or rewarm it in the oven at 350°F for about 10 minutes. The oven is your best bet for keeping the texture intact—especially the crisp edges of the bread.

Want to freeze it? No problem. You can freeze individual portions or the entire casserole. Wrap it tightly with plastic wrap and then foil to avoid freezer burn. For individual servings, wrap them separately so you can grab only what you need. It’ll last in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat in the oven or air fryer for best results.

Healthier Twist Ideas

Want to enjoy this dish on the lighter side? There are a few easy swaps that keep it delicious while trimming back on calories and fat. First, use whole grain bread instead of brioche. It still absorbs the egg mixture well but brings in more fiber and nutrients. You can even use a sprouted grain or seed bread for added health benefits and texture.

Swap out the heavy cream for unsweetened almond milk or plain Greek yogurt. Greek yogurt still gives you that creamy texture but with added protein and less fat. It also helps bind everything together and adds a nice tang to balance the richness of the eggs and cheese.

Speaking of cheese, you don’t have to skip it completely—just go lighter. Use reduced-fat versions or switch to a sharper cheese like aged cheddar or Parmesan, where a little goes a long way. Finally, bulk up the casserole with sautéed veggies like spinach, mushrooms, or zucchini. They add color, fiber, and flavor without overwhelming the core ingredients. Plus, it’s a great way to sneak more vegetables into your breakfast without losing that indulgent feel.

Serving Suggestions for Events

This casserole is a natural fit for brunch spreads and cozy morning gatherings, but it shines at all kinds of events. Hosting a weekend brunch for friends or family? Set this casserole out alongside a bowl of fresh fruit, some citrusy drinks like orange juice or lemonade, and maybe a platter of turkey sausage or veggie patties. It’s hearty enough to be the centerpiece but plays well with others.

For baby showers or bridal brunches, bake this in small ramekins and serve each one on a brunch plate with a little side salad and fresh berries. It looks elegant, feels intentional, and still has that homey touch everyone loves at gatherings.

Even at casual events like office potlucks or family reunions, this dish holds up. Bake it in a foil pan, cover it, and transport it easily. It reheats beautifully and doesn’t lose its appeal even after sitting for a bit. Add a drizzle of hot sauce or a side of yogurt dipping sauce, and you’ve got yourself a crowd-pleaser that everyone will remember.

Frequently Asked Questions (FAQs)

1. Can I use gluten-free bread?
Yes, just make sure it’s sturdy enough to hold its shape after soaking in the egg mixture. Toasting it slightly beforehand helps too.

2. Can I make this casserole vegetarian?
Definitely. Just skip the turkey or beef bacon and load it up with vegetables like bell peppers, mushrooms, or spinach.

3. Can I make it ahead of time?
Yes! Assemble it the night before, refrigerate it, and bake it fresh in the morning.

4. How do I know when the eggs are perfectly cooked?
The whites should be just set and opaque. For runny yolks, remove the casserole as soon as the whites are done.

5. Can I add meat to this casserole?
Absolutely. Cooked turkey bacon, beef sausage, or even shredded halal rotisserie chicken all work great.

6. What kind of cheese is best?
Sharp cheddar and mozzarella are classic, but you can get creative with pepper jack, Swiss, or even feta for different flavor profiles.

7. Can I freeze the unbaked casserole?
It’s better to bake it first, then freeze it. The eggs on top might not hold up well if frozen raw.

8. Do I need to toast the bread first?
It helps, especially if your bread is very fresh. Toasting gives it better texture and prevents sogginess.

9. Can I use egg substitutes?
Yes, liquid egg replacements can work in the base, though you’ll want whole eggs for the top layer to keep the visual appeal.

10. What’s the best way to reheat leftovers?
Use the oven or air fryer for crispy edges, or microwave for a quicker option.

Conclusion

There’s something irresistibly comforting about the humble egg in a hole, and turning it into a Egg in a Hole Casserole only multiplies that comfort tenfold. It’s the kind of dish that feels nostalgic and familiar, yet clever and impressive at the same time. Whether you’re whipping it up for a lazy Sunday brunch or prepping it ahead to bring ease to your weekday mornings, this casserole is a reliable, crowd-pleasing staple.

Its beauty lies in its flexibility. You can keep it classic, add in colorful veggies, spice it up, lighten it down, or bake it in cute ramekins for a more upscale vibe. It adapts to whatever you need it to be, and that’s the kind of recipe worth holding on to.

So next time you’ve got a dozen eggs and a loaf of bread on the counter, skip the frying pan and try this baked version instead. One dish, fewer dishes, all the comfort—and a whole lot of flavor. Go ahead, make a big batch. Your future self will thank you when breakfast is just a warm, cheesy square away.