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!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Yield; 4 servings

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.