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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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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