Brussels Sprouts, Eggs and Bacon
- Brussels Sprouts, Eggs and Bacon
- Recipe
- Ingredients
- Instructions
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.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil and garlic; season with salt and pepper, to taste.
3. Place brussels sprouts and bacon in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture.
4. Place into oven and bake for 10-12 minutes, or until tender.
5. Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact.
6. Sprinkle eggs with Parmesan and red pepper flakes; season with salt and pepper, to taste.
7. Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
8. Serve immediately, garnished with chives, if desired.
