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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  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.