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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Came across this recipe a while back, it is soooooo good. Thank you so much for sharing, this is such a treat and feel good about it since were eating all the brussel sprouts:)
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