Brussels Sprouts, Eggs and Bacon — Damn Delicious

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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!

Brussels. Parmesan eggs. And bacon.

Say hello to my complete breakfast for the last 11 days.

I could probably eat this for lunch and dinner too.

And the best part?

You don’t need 3 separate pans for this.

Just make your wells for the eggs and boom.

3 breakfast premium items.

Brussels Sprouts, Eggs and Bacon

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A complete sheet pan breakfast with eggs, crisp bacon and roasted brussels sprouts! Quick/easy with one pan to clean!

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.

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45 comments

Brussels, bacon and eggs…OMG! what a yummy combo.

Don’t try to hide your advert under a generic comment on someone else’s post, it’s rude.

Bacon and pasta are two of my absolute favorite foods! I’ve never made carbonara before, I always order it when we’re out, so I’ll have to try this recipe soon!

This looks and reads as TOTALLY AWESOME!

Visually, this is a stunning presentation.
Rustic and yet elegant, very lovey.
We immediately had to try it and I am happy to report, it was a hit,
The entire team at TresBohemes.com give it their stamp of deliciousness!
Thank you for sharing!

Is the bacon precooked?

No, the bacon is not precooked.

Size of sheet pan?

Mmmm! Perfect idea for breakfast for dinner night this week!

So yum! Is it possible to make this meal with the eggs scrambled? (I just can’t do the runny egg thing)

Now this is what a perfect meal looks like.

I like the idea of making delicious breakfast without standing in front of the stove the whole time! So simple and looks gorgeous 🙂

OMG. I am swooning so so so so so so so hard right now. SO HARD – gahhh. I need this!

There are always a lot of unexpected surprises on your site. This is gorgeous and sightly. Maybe I would try this to my family this weekend.

Gosh! I shouldn’t be watching food pictures before lunch time! 🙂 This looks just perfect and those colors! And of course I would never say no to a dish with bacon in it! 🙂 🙂

This looks so so good! I wouldn’t have thought to add brussels sprouts to my breakfast but I think it works! The fact that it’s all in one pan just makes it all the more satisfying!

love this idea, genius! thanks for sharing and great way to eat brussels!

Ha! My husband has been putting leftover roasted Brussels sprouts in scrambled eggs for years-it’s sooo good. We will definately give this a try!

It really funny when i tried recipes from blogs like yours, It doesn’t look as great as your’s. HAHA

Looks/sounds delicious, just don’t get the honey thing?

Also, may I suggest substituting for the olive oil with an oil that doesn’t oxidize (turn carcinogenic) at 400 degrees?

Your stated times didn’t work for me in my oven. I let the Brussels sprouts and bacon roast for an extra 5 minutes before putting in the eggs, and the bacon STILL wasn’t crispy when the eggs were done. So I popped the eggs out and just put the pan back in for another 5 minutes – hopefully it’s salvageable.

Brussels sprouts and bacon are one of my favorite combos! I’ve never thought to put rosemary with it too but will have to try this one out next time for sure!

So, how did you store it for 11 days? Just refrigerate and microwave? Did that change the dish? This looks amazing, I want to try it, just want to make sure that it doesn’t need to all be eaten immediately!

I actually didn’t mean the 11 days literally! 🙂

I make mine in a glass casserole dish works fine just takes longer to cook maybe 5-6 minutes more. I also partially cook the bacon to reduce the amount of grease that ends up in the pan because I add mushrooms and some bell pepper as well. I also arranged the brussel sprouts in little circles and then crack the eggs inside of them makes for a really cool presentation

This looks wonderful. I’m wondering if anyone has had a chance to make this yet. I’m thinking that the Brussels sprouts will be overlooked and bacon undercooked, given the time it takes to bake these items separately. If the times work out perfectly, I’d like to hear that.

Newly into brussel sprouts and this looks amazing can’t wait to try this recipe…

Tried this tonight and it was delicious! However, my eggs were cooked through and no longer runny. Tips? Do I cook them for less time? Thank you!

Yes, you can cook them for less time!

I made this for dinner the other night (and ate for breakfast the next morning) Never would have thought of this combination but I LOVED it. I cannot wait to make this again. Thanks for an awesome recipe!

I made this as part of my meal prepping for the week. Will these servings be good up until Thursday if i refrigerate? I would hate to waste this food.

As I am not an expert on food safety, I cannot really say with certainty – sorry, Stephanie! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

You can do that. Make sure the dish is cool BEFORE you cover and refrigerate. No food safety issue at all.

I just made this, switching a couple things slightly. Imo, both bacon and Brussels sprouts roast a bit better at 425 so I preheated to that temp. I mixed the honey, oil, vinegar and garlic along with a bit of salt and pepper and added a tablespoon of whole grain Dijon mustard (to help with emulsification) till smooth then stirred in the prepped sprouts till they were well coated. These I dumped onto the prepared sheetpan and scattered the diced bacon over and around. I roasted for about 10 minutes, stirred well, then roasted about 5 more minutes till the bacon (thick cut applewood smoked) was just getting to done, then I added the eggs. I sprinkled on Aleppo pepper rather than crushed red (it has some heat but WAY more flavor) and the cheese, then returned to the oven. Took about 8 minutes till the egg whites were cooked though but the yolks were cooked but still soft. Really delicious.

I baked it for nearly twice the time indicated and although the bacon was cooked, it was NOT crispy and remained soggy. Very disappointing.

Just ate this. Amazing and a keeper! I know I can always count on Damn Delicious for an incredible meal

The times on this seem completely off. I had to take the eggs off and cook the brussel sprouts and bacon for 30 more mins to get it to be edible! Even then the brussel sprouts were not cooked completely. Wondering if there is a typo on the times. Next time I would need to adjust times, but overall a good concept.

Yikes! Becky, bacon and brussels sprouts should not 50 min to bake through! Sometimes an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing an Leave-In Oven Thermometer for accuracy. Hope that helps!

REALLY good! I used the convection oven at 375º and about 15 minutes on the sprouts (mine were on the large side, cut in halves or quarters). Let the eggs go for the 9 minutes and they were done to a soft but not runny yoke. At the end the sprouts had that nice dark crunch going on!

This sounds so good. I’d really like to try it but I try to keep low carbohydrates and the nutrition indicates it’s 23.9mg carbs per serving. But is that right? The listed ingredients seem like it would be much lower.

Hi Nancy, yes the nutrition info is correct. There are a lot of carbs as fiber is the sprouts, and then of course the bacon and eggs have carbs as well.

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