How To Make Egg-In-Hole Layered Breakfast Bake
Mouthwatering layers of gooey cheese, spinach, ham, plus a creamy bechamel sauce on slices of white bread make this savory breakfast bake!
Preheat the oven broiler to high. Line a baking sheet with parchment paper.
On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet. Using a glass, cut out the centers of 6 slices of bread.
Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn’t burn.
Reduce the oven temperature to 350 degrees F.
Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
To Assemble Breakfast Bake:
Line a 9×13-inch baking dish with parchment paper.
Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
Cover and bake for about 35 minutes, then uncover and bake for about 10 minutes, until the eggs are cooked to desired doneness and the Béchamel is starting to brown in spots.
Slice and serve garnished with chives, and enjoy!
- Calories: 1234.30kcal
- Fat: 74.48g
- Saturated Fat: 42.68g
- Trans Fat: 0.43g
- Monounsaturated Fat: 21.95g
- Polyunsaturated Fat: 5.00g
- Carbohydrates: 58.86g
- Fiber: 4.82g
- Sugar: 11.18g
- Protein: 81.15g
- Cholesterol: 384.84mg
- Sodium: 2250.33mg
- Calcium: 1965.65mg
- Potassium: 749.25mg
- Iron: 5.65mg
- Vitamin A: 687.67µg
- Vitamin C: 8.03mg