Brussels Sprouts, Eggs and Bacon
A complete sheet pan breakfast with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!
Brussels. Parmesan eggs. And bacon.
Say hello to my complete breakfast for the last 11 days.
No joke.
I could probably eat this for lunch and dinner too.
And the best part?
You don’t need 3 separate pans for this.
Nope.
Just make your wells for the eggs and boom.
One sheet pan.
3 breakfast premium items.
Done.
Brussels Sprouts, Eggs and Bacon
A complete sheet pan breakfast with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds brussels sprouts, halved
- 4 slices bacon, diced
For the eggs
- 4 large eggs
- 2 tablespoons freshly grated Parmesan
- ¼ teaspoon crushed red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil and garlic; season with salt and pepper, to taste.
- Place brussels sprouts and bacon in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture.
- Place into oven and bake for 10-12 minutes, or until tender.
- Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact.
- Sprinkle eggs with Parmesan and red pepper flakes; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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Great for any meal. I had maple balsamic so used that instead of the honey, yum. Cooked eggs for 11 minutes and they were just starting to get hard, perfect. This recipe is a keeper.
This was delicious. And so easy. I did add 10 minutes to the cooking time, and used the full 9 minutes for baking the eggs (which were well set/hard the way I like them) I also sprinkled some onion on them before baking, as I had no chives, and sprinkled with Frank’s Red Hot Original instead of ground red pepper. Since we had no bacon, I used ham.
How long would you bake for the eggs to cook over hard?
Not bad! I love one-pan breakfasts like this, and I got some good ideas from this one, including basically…brussel sprouts for breakfast! I recommend like some others did to toss, or even soak, the brussel sprouts in the sauce beforehand, I went with overnight so breakfast could be as quick as can be. I quartered the brussel sprouts to ensure they finished cooking, not certain I needed to, mine were pretty small, but they were great. I also drained most of any excess liquid before adding eggs, to give the bacon a fighting chance to crisp up, which it then did. Sauce was a very nice complement to everything, well thought-out recipe!
Followed the recipe to a ‘t’, so I’m not rating a modified version. We all thought it was delicious, but the ratio of eggs to sprouts is too off for us. We’ll be making it again for sure, but we’ll be doubling the number of eggs so there’s 2 eggs per serving. We also made the sauce in a large bowl and then added the sprouts and bacon and tossed. I feel we were able to get a more even coat. I will also be increasing the cook time of the sprout mixture by a few minutes next time. Great recipe.
Quick and easy. I added more bacon. Will cut the brussel sprouts in smaller pieces next time but loved it! I’ll be making this again!
This was delicious! I cooked the Brussels sprouts and bacon for 20 minutes, next time I will make it 25 to make it perfect!
Hey if my 15 year old likes it, it’s a hit! I doubled the balsamic vinegar sauce, added garlic powder as well, and it was sooo good. I also used 5-7 bacon strips instead and 5 eggs but 6 would have been even better. I will be making this again.
I cut the sprouts into strips. Then I made the eggs separately in a pan and put them over the sprout mixture. The result was delicious. Brussels sprouts are packed with nutrition. I do recommend doubling the bacon though.
Would this recipe work using turkey bacon instead of normal bacon? I don’t eat pork.
I would imagine this recipe would work using any type of meat (or meat substitute) that you choose:-)
Lovely recipe, I marinated the ingredients overnight and that really added to the flavor! Easy health go to!
I’m the bad reviewer who used a sub! Instead of bacon, I used some salami I had in my fridge. I think bacon would be much tastier. I really liked the end result and found the cooking times to be mostly right. I quartered my larger brussels sprouts and roasted at 425 instead of 400. I would definitely make this again. It felt very fancy and was easy to put together — also like that it’s lower carb than most other breakfasts. Thanks!
I used 5 pcs. of bacon, and I think I’ll add more next time. Also, I cracked 12 eggs instead of 4 and doubled the garlic. This dish was sooo good! I’ll be dreaming about this until I make it again! Thank you for the excellent idea! The possibilities are endless here! Love love love it! Thank you!
Thanks for sharing this recipe. My husband and I love the original and I’ve been experimenting with it because we like our bacon a little crisper. So I precook the bacon and add it too a vinaigrette with parsley to drizzle over the top. Thanks for the inspiration!!
We love it!
I tried but after 12 minutes the Brussels sprouts were still hard while bacon was cooked.. I think Brussels sprouts normally take about 30-45 minutes to roast so the timing was a bit off for me. Maybe roast Brussels sprouts for 20 minutes and then add the diced bacon and cook until crisp?
This sounds so good. I’d really like to try it but I try to keep low carbohydrates and the nutrition indicates it’s 23.9mg carbs per serving. But is that right? The listed ingredients seem like it would be much lower.
the carbs are waayyy off, the highest carb is the honey but the recipe only calls for 1 tablespoon (which is 17 carbs /divided by 4 servings= not that many).
eggs, bacon, Brussels, and cheese have less than 2 carbs
2 tablespoons balsamic = 2.7 carbs
olive oil has no carbs… I’m not sure how the nutrition info was calculated because it is not correct.
It calls for 2 pounds of brussels sprouts which is around 88g of carbs divided by 4 servings = 22 grams per serving….so that it seems correct.
A bit less than 1/2 of the carbs in Brussels are in the form of fiber. If you’re looking for the nutritional value of 2 pounds of Brussels that is closer to 47g than 88g.
REALLY good! I used the convection oven at 375º and about 15 minutes on the sprouts (mine were on the large side, cut in halves or quarters). Let the eggs go for the 9 minutes and they were done to a soft but not runny yoke. At the end the sprouts had that nice dark crunch going on!
The times on this seem completely off. I had to take the eggs off and cook the brussel sprouts and bacon for 30 more mins to get it to be edible! Even then the brussel sprouts were not cooked completely. Wondering if there is a typo on the times. Next time I would need to adjust times, but overall a good concept.
Yikes! Becky, bacon and brussels sprouts should not 50 min to bake through! Sometimes an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing an Leave-In Oven Thermometer for accuracy. Hope that helps!
Just ate this. Amazing and a keeper! I know I can always count on Damn Delicious for an incredible meal
I baked it for nearly twice the time indicated and although the bacon was cooked, it was NOT crispy and remained soggy. Very disappointing.
Amazing!
I just made this, switching a couple things slightly. Imo, both bacon and Brussels sprouts roast a bit better at 425 so I preheated to that temp. I mixed the honey, oil, vinegar and garlic along with a bit of salt and pepper and added a tablespoon of whole grain Dijon mustard (to help with emulsification) till smooth then stirred in the prepped sprouts till they were well coated. These I dumped onto the prepared sheetpan and scattered the diced bacon over and around. I roasted for about 10 minutes, stirred well, then roasted about 5 more minutes till the bacon (thick cut applewood smoked) was just getting to done, then I added the eggs. I sprinkled on Aleppo pepper rather than crushed red (it has some heat but WAY more flavor) and the cheese, then returned to the oven. Took about 8 minutes till the egg whites were cooked though but the yolks were cooked but still soft. Really delicious.
I made this as part of my meal prepping for the week. Will these servings be good up until Thursday if i refrigerate? I would hate to waste this food.
As I am not an expert on food safety, I cannot really say with certainty – sorry, Stephanie! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
You can do that. Make sure the dish is cool BEFORE you cover and refrigerate. No food safety issue at all.
I made this for dinner the other night (and ate for breakfast the next morning) Never would have thought of this combination but I LOVED it. I cannot wait to make this again. Thanks for an awesome recipe!
Shannon
http://chefshannonigans.com/
Tried this tonight and it was delicious! However, my eggs were cooked through and no longer runny. Tips? Do I cook them for less time? Thank you!
Yes, you can cook them for less time!
Newly into brussel sprouts and this looks amazing can’t wait to try this recipe…
This looks wonderful. I’m wondering if anyone has had a chance to make this yet. I’m thinking that the Brussels sprouts will be overlooked and bacon undercooked, given the time it takes to bake these items separately. If the times work out perfectly, I’d like to hear that.
I make mine in a glass casserole dish works fine just takes longer to cook maybe 5-6 minutes more. I also partially cook the bacon to reduce the amount of grease that ends up in the pan because I add mushrooms and some bell pepper as well. I also arranged the brussel sprouts in little circles and then crack the eggs inside of them makes for a really cool presentation
So, how did you store it for 11 days? Just refrigerate and microwave? Did that change the dish? This looks amazing, I want to try it, just want to make sure that it doesn’t need to all be eaten immediately!
I actually didn’t mean the 11 days literally! 🙂
But could you make it ahead for a week?
Is it safe to make sunny side eggs in advance?
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Mariel!
Brussels sprouts and bacon are one of my favorite combos! I’ve never thought to put rosemary with it too but will have to try this one out next time for sure!
Your stated times didn’t work for me in my oven. I let the Brussels sprouts and bacon roast for an extra 5 minutes before putting in the eggs, and the bacon STILL wasn’t crispy when the eggs were done. So I popped the eggs out and just put the pan back in for another 5 minutes – hopefully it’s salvageable.
Looks/sounds delicious, just don’t get the honey thing?
Also, may I suggest substituting for the olive oil with an oil that doesn’t oxidize (turn carcinogenic) at 400 degrees?
It really funny when i tried recipes from blogs like yours, It doesn’t look as great as your’s. HAHA
Ha! My husband has been putting leftover roasted Brussels sprouts in scrambled eggs for years-it’s sooo good. We will definately give this a try!
love this idea, genius! thanks for sharing and great way to eat brussels!
This looks so so good! I wouldn’t have thought to add brussels sprouts to my breakfast but I think it works! The fact that it’s all in one pan just makes it all the more satisfying!
-John Munro
http://foodvacuumsealers.com.au
Gosh! I shouldn’t be watching food pictures before lunch time! 🙂 This looks just perfect and those colors! And of course I would never say no to a dish with bacon in it! 🙂 🙂
There are always a lot of unexpected surprises on your site. This is gorgeous and sightly. Maybe I would try this to my family this weekend.
OMG!!!!!!!!!!!!! I am swooning so so so so so so so hard right now. SO HARD – gahhh!!! I need this!
I like the idea of making delicious breakfast without standing in front of the stove the whole time! So simple and looks gorgeous 🙂
Now this is what a perfect meal looks like.
So yum! Is it possible to make this meal with the eggs scrambled? (I just can’t do the runny egg thing)
Yes, absolutely!
Mmmm! Perfect idea for breakfast for dinner night this week!
Size of sheet pan?
18 x 13 x 1.
Is the bacon precooked?
No, the bacon is not precooked.
Visually, this is a stunning presentation.
Rustic and yet elegant, very lovey.
We immediately had to try it and I am happy to report, it was a hit,
The entire team at TresBohemes.com give it their stamp of deliciousness!
Thank you for sharing!
This looks and reads as TOTALLY AWESOME!
Bacon and pasta are two of my absolute favorite foods! I’ve never made carbonara before, I always order it when we’re out, so I’ll have to try this recipe soon!
Brussels, bacon and eggs…OMG! what a yummy combo.
xx, Mariam
http://missnutritionista.com
Don’t try to hide your advert under a generic comment on someone else’s post, it’s rude.
Agree! Drool 😉