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MIGHTY BREAKFAST

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
4 large eggs
2 tablespoons freshly grated Parmesan
1/4 teaspoon crushed red pepper flakes, or more, to taste
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

instructions:

  • 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.

    https://damndelicious.net/2016/10/23/brussels-sprouts-eggs-and-bacon/

 
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