Brussels Sprouts, Eggs and Bacon
A complete sheet pan breakfast- or dinner! with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!
Dovetailling Tip: Use four of the bacon stripes that you saved from day 1 for todays recipe.
Prep Time:
Cook Time:
Total Time:
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 |
| 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:
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.
Source: damndelicious.net
