Brussels Sprouts, Eggs and Bacon

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 Sprouts, Eggs and Bacon


THE RECIPE

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
  • 1/4 teaspoon crushed red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives



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.


This recipe and image adapted from: damndelicious.net

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