Brussel Spouts, Eggs and Bacon Breakfast Pan

May 16, 2017

This dish is like a melding of the minds - because who doesn't like a runny egg, crispy bacon and you've gotta add in some veggies, right? Brussel sprouts are the winner. Toss everything together, onto a baking sheet, add some eggs and call it breakfast! A one pan meal is the best, hands down, if you have anyone you want to sit and enjoy a meal with - or if you just want to sit down and enjoy your meal without fretting over that pile of dishes you just made in the process. Give this one a try and let us know how you like it!

 

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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