Brussels Sprouts, Eggs and Bacon
User Reviews
5
3 reviews
Excellent
Brussels Sprouts, Eggs and Bacon
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A complete sheet pan breakfast with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!
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Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 pounds Brussels sprouts halved
- 4 lices Bacon diced
For the eggs
- 4 egg large
- 2 tablespoons Parmesan Cheese freshly grated
- ¼ teaspoon red pepper flakes or more, to taste, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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