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

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

DIRECTIONS:

  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.

Source

Add a Comment

Your email address will not be published. Required fields are marked *