Omelette in a Hole

Introduction

Transform your classic egg-in-a-hole with this loaded Omelette in a Hole. You get a complete, savory breakfast in every slice, combining crispy bread, a fluffy omelette filling, and melty cheese all cooked together in one perfect package.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Ingredients

• 6 pieces sandwich bread (square shape)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 8 strips of bacon (cut into bite sized pieces)
• ½ onion (diced (about ¼ cup))
• 2 tablespoons butter
• 6 eggs
• Salt and pepper ( to taste)
• 1 cup white cheddar cheese (shredded, divided)
• Extra butter for cooking the omelet

Instructions

1. Use a glass or round cookie cutter to cut a hole in the center of each piece of sandwich bread. Set the bread “frames” and the cut-out rounds aside.
2. In a large skillet or griddle over medium heat, melt the 2 tablespoons of butter. Add the diced red bell pepper, green bell pepper, bacon pieces, and onion. Cook, stirring occasionally, until the vegetables are softened and the bacon is cooked through, about 5-7 minutes. Remove this filling mixture to a bowl and wipe the skillet clean.
3. In a separate bowl, whisk the 6 eggs together and season with salt and pepper to taste. Stir in half (½ cup) of the shredded white cheddar cheese.
4. Return the skillet to medium-low heat and add a small amount of extra butter. Place one or two bread frames in the skillet. Immediately pour a portion of the egg and cheese mixture into the hole, filling it about halfway.
5. Spoon a portion of the cooked bacon and vegetable filling over the wet egg in the hole. Top with a pinch of the remaining shredded cheese.
6. Carefully pour a little more of the egg mixture over the filling to help seal it in. You can also place a bread round in the skillet to toast alongside the frame.
7. Cook for 2-3 minutes, until the bottom of the bread is golden brown and the egg is mostly set. Gently flip with a spatula and cook for another 1-2 minutes until the egg is fully cooked and the second side is toasted. Repeat with the remaining bread and filling.
8. Serve immediately, with the toasted bread rounds for dipping if desired.

Variations

• Open-Faced: Cook the bread frame one side only, then add the egg mixture and filling without flipping. Finish under a broiler for 1-2 minutes to set the top.
• French Toast Twist: Whisk a splash of milk and a pinch of cinnamon into the egg mixture before adding the cheese for a sweet and savory version.
• Mini Appetizers: Use a small round cutter on cocktail bread slices for bite-sized party snacks.
• Deconstructed: Scramble the eggs with the fillings and cheese separately, then serve over the toasted bread frames and rounds for a quicker, less fussy plate.

Tips for Success

• Use slightly stale or sturdy sandwich bread for the best structural integrity; it holds up better when flipping.
• Don’t overfill the hole with the initial egg pour—adding the filling and a second small pour prevents messy spillovers.
• Keep the heat at medium-low to allow the egg to cook through without burning the bread.
• Press down gently on the bread frame with your spatula after flipping to ensure even toasting and egg contact with the pan.

Storage & Reheating

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer at 350°F for 3-4 minutes to maintain the bread’s crispiness. The microwave will work in a pinch but will soften the toast.

FAQ

Can I make this without bacon?

Yes, simply omit the bacon. The vegetables and cheese provide plenty of flavor. You may want to add a small pinch of smoked paprika to the eggs for a similar smoky note.

My egg leaks out from under the bread. How do I prevent this?

Ensure your pan is properly preheated with butter before adding the bread, and pour the egg mixture directly into the center of the hole immediately after the bread hits the pan. The egg should start setting quickly against the hot surface.

Can I prepare the filling ahead of time?

Absolutely. Cook the bacon and vegetable mixture up to 2 days in advance and store it in the fridge. Let it come to room temperature or give it a quick warm-up before using.

What can I do with the bread cut-outs?

Toast them right in the pan alongside the main dish! They’re perfect for dipping into runny egg yolk or topping with a bit of jam.

Is this recipe suitable for meal prep?

It’s best served fresh, but you can pre-cook the bacon and vegetable filling and store the components separately. Assemble and cook just before serving for optimal texture.

Can I use a different type of cheese?

Yes, any good melting cheese like regular cheddar, Monterey Jack, Colby, or Gouda will work perfectly in this recipe.