If you’re a fan of sheet-pan meals, you will love this recipe. Roasted Brussels sprouts with crispy bacon and sunny-side-up eggs, all cooked together on one baking sheet. It’s the ultimate quick and easy weekend breakfast!
Avg 4.2 stars (18)
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Ingredients (3 servings)
500g Brussels sprouts
1 tbsp balsamic vinegar
1/2 tsp monk fruit erythritol sweetener
3 slices nitrate-free shortcut bacon
-Salt, to taste
-Pepper, to taste
20g shaved parmesan cheese (optional)
Preheat oven to 400°F / 200°C.
Chop Brussels sprouts into halves and cut bacon into 1 inch pieces.
In a small mixing bowl, combine balsamic vinegar and monk fruit erythritol sweetener.
Transfer Brussels sprouts to a non-stick baking tray. Drizzle balsamic mixture all over and toss to combine.
Stir in bacon pieces. Spray everything lightly with cooking spray. Sprinkle salt and pepper all over.
Transfer to oven and bake for 10-15 minutes until Brussels sprouts are tender. Carefully remove the baking tray from the oven. Make 3 holes using a spoon and carefully crack an egg into each hole. Season the eggs lightly with salt and pepper.
Return the baking tray to the oven and bake until the eggs are cooked to your desired doneness.
Remove baking tray from the oven and top with shaved parmesan cheese. Enjoy!
I like using shortcut bacon as it’s a much leaner cut, but feel free to use any cut your prefer. You may also substitute bacon with lean leg ham.
Cook eggs to your desired doneness. Bake for 8-9 minutes for runny yolk or longer if you prefer your eggs more well-done.
Feel free to substitute monk fruit erythritol sweetener with any other sweetener of choice.