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–+ SERVINGS

Brussels Sprouts, Eggs and Bacon

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A complete sheet pan breakfast with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!
5 stars (1 rating)

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.