Preview
Sheet Pan Brussels Sprouts Egg Hash
10 min
Prep Time25 min
Cook Time35 min
Total TimeIf 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!
Ingredients (3 servings)
MetricImperial
500g Brussels sprouts
1 tbsp balsamic vinegar
1/2 tsp monk fruit erythritol sweetener
3 eggs
3 slices nitrate-free shortcut bacon
-Cooking spray
-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!
Notes
- 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.
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