If you love a classic egg-in-a-hole but want to level it up with more flavor and fillings, this Omelet in a Hole is the best of both worlds. It’s a clever mashup of toast and omelet, with melty cheese, savory veggies, and perfectly cooked eggs nestled right inside a slice of bread.
I started making this on busy mornings when I wanted something a little more fun than scrambled eggs but still easy and fast. It’s the kind of recipe that looks impressive but takes just minutes—and you can switch up the fillings based on what you have on hand. My kids love it, and I’ll be honest—I make it for myself even when I’m the only one home.
Let me walk you through how I make it and how you can personalize it to match your breakfast cravings.
Why Omelet in a Hole Works So Well
This recipe is a breakfast multitasker. It gives you the crispy toast, fluffy eggs, and cheesy goodness all in one. Here’s why it’s a keeper:
- One pan, one piece of bread, full of flavor
- Easy to customize: Add bacon, veggies, herbs, or whatever’s in your fridge
- Quick cook time: From pan to plate in under 10 minutes
- Fun presentation: Makes breakfast feel a little more special
Ingredients You’ll Need
(Serves 2 | Prep Time: 5 mins | Cook Time: 5–7 mins)
- 2 slices sandwich bread
- 2 large eggs
- ¼ cup diced ham or cooked bacon
- ¼ cup diced bell pepper (any color)
- ¼ cup shredded cheddar cheese
- 1 tablespoon butter
- Salt and pepper, to taste
- Optional: fresh herbs, chopped green onions, or hot sauce for garnish
How I Make Omelet in a Hole
Step 1: Prep the Bread
Using a round cookie cutter, biscuit cutter, or even the rim of a glass, I cut a circle out of the center of each bread slice. (Don’t toss the center—toast it alongside for dipping.)
Step 2: Sauté the Fillings
In a small skillet, I melt the butter over medium heat. Then I toss in the diced ham and bell peppers, sautéing for a minute or two just until they start to soften and brown.
Step 3: Add the Bread and Eggs
I push the veggies to the side and lay a slice of bread flat in the skillet. Then I spoon some of the sautéed ham and peppers into the hole and carefully crack an egg right on top. I sprinkle a little salt, pepper, and cheddar cheese over everything.
If I’m making more than one, I just repeat the steps in a larger skillet or cook them back-to-back.
Step 4: Cook Until Set
I cover the pan and let the omelet-in-a-hole cook for about 4–5 minutes. The steam helps cook the egg through without overbrowning the bread. I like the yolks a little runny, but you can cook longer for a firmer egg.
If you want both sides golden, flip gently and cook another 30–60 seconds—but be careful not to lose the fillings.
Tips for Perfect Results
- Use medium heat: Keeps the bread golden without burning and gives the egg time to set.
- Cover the pan: Helps the top of the egg cook through faster.
- Use sturdy bread: White, sourdough, or whole wheat sandwich bread works great—just avoid anything too thin.
- Customize the fillings: Swap ham for sausage, add mushrooms, spinach, or jalapeños—whatever you like in your omelet works here.
How I Serve It
This dish is filling on its own, but here’s how I like to round it out:
- With a side of fruit or avocado slices
- With crispy breakfast potatoes or a hashbrown patty
- With a drizzle of hot sauce or a sprinkle of fresh chives for flavor
- With the toasted bread “hole” for dipping into the yolk
It also makes a great brunch option if you’re serving a crowd—just line up a few slices and customize each one with different fillings.
FAQs From My Kitchen
Q: Can I make this with egg whites or just one egg?
A: Definitely. One egg works per slice, and you can use egg whites if you prefer—just pour carefully into the hole.
Q: What if my egg runs out from under the bread?
A: Use a slightly smaller cutout, and press the bread down gently into the pan before adding the egg to create a better seal.
Q: Can I make this dairy-free?
A: Skip the cheese or use a dairy-free version—it’ll still be delicious with the sautéed veggies and eggs.
Why This Breakfast Is Worth Adding to Your Routine
This Omelet in a Hole is the kind of recipe that makes breakfast exciting again. It’s quick, easy, endlessly adaptable, and hits all the marks—crispy, cheesy, savory, and satisfying. Whether you’re making it for yourself or serving a family, it’s one of those meals that feels just a little more special with very little effort.
Try it once and I promise it’ll be on repeat in your kitchen.
This Omelet in a Hole Is My Favorite Quick Breakfast With a Fun Twist
Ingredients
- 1 tablespoon butter
- 2 slices of bread
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or your choice)
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat a skillet over medium heat and add the butter.
- While the butter is melting, use a cookie cutter or a glass to cut a hole in the center of each slice of bread.
- Place the bread slices in the skillet and toast them for about 2 minutes or until golden brown.
- Crack an egg into each hole, and sprinkle the diced vegetables, cheese, salt, and pepper on top.
- Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- Garnish with fresh herbs if desired and serve immediately.
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