Allianna's Kitchen
  • Follow Us
  • Recipes
  • Order My Meals
  • My Courses
  • Blog
  • About Me
  • Contact
footer logo
  • Follow Us
  • Recipes
  • Order My Meals
  • My Courses
  • Blog
  • About Me
  • Contact

Allianna's Kitchen » Recipes » Meals » Breakfast » Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan

Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan

Published: Sep 02, 2020 By: Allianna Moximchalk Modified Jul 27, 2021

Sharing is caring!

65 shares
  • Share
  • Tweet
jump to recipe / print recipe

This Whole30 and Paleo fall harvest sweet potato, brussels sprout, bacon sheet pan breakfast is the perfect sweet yet savory breakfast to tide you over until lunch! The  added bacon gives this nutrient dense breakfast even more flavor!

The sheet pan breakfast ingredients:

 

The Bacon- If you do not already have a set of kitchen scissors, I highly recommend getting a set! They make cooking so much easier. I used them to trim up the bacon without getting raw meat everywhere.

Brussel sprouts-They give this dish a nutty yet savory flavor that compliments the sweet potatoes so nicely. Make sure you cut them into 4’s so they cook evenly.

Sweet potatoes-Make this dish a combination of sweet and savory. You can sub the sweet potatoes for yams. 

Bacon- I cannot reiterate enough how much I love Butcher Box Bacon. It is delicious and is far the best tasting bacon I have tasted! As the bacon cooks, the grease rubs off on the veggies giving this dish even more flavor.

The pure maple syrup- This is an option. You should leave this out if you are doing the Whole30, but if you want added flavor, add it in!

Eggs- If you would like more protein you can add as many eggs as you would like! I found that one egg per person is the sweet spot for my family and I.

How To Cook Sheet Pan Breakfasts:

It is important that you flip the dish halfway throughout the 40 minutes to allow the vegetables to cook evenly. 

Storing:

You can store this dish in an airtight container for up to a week in the fridge. I love these glass containers for all of my food storage.

Keywords: whole30 recipes breakfast, whole30 breakfast, paleo breakfast, sheet pan breakfast, easy paleo meal, low carb breakfast

If you like this recipe, you will LOVE:

Protein Loaded Blueberry Zucchini Muffins

Gluten and Dairy Free Bagels

Apple Bacon Chicken Breakfast Muffins

Protein Loaded Pancakes

Egg Muffins

Bacon and Butternut Squash Breakfast Bowl

SUBSCRIBE NOW

Join my online community for FREE and get a weekly newsletter from me.

Sweet Potato Brussels Sprout Bacon Breakfast Sheet Pan3

Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan

Course Breakfast
Cuisine American
Keyword bacon, breakfast, brussel, egg, gluten free, meal, sweet potato
Prep Time 20 minutes
Cook Time 50 minutes
Servings 3 people
Author Allianna Moximchalk
Cost $8
Print Recipe Pin Recipe

Equipment

  • baking sheet
  • mixing bowls
  • spatula
  • measuring spoons
  • cutting board
  • kitchen knives
  • Strainer

Ingredients

  • 1 whole large sweet potato
  • 16 oz brussels Sprouts
  • 16 oz bacon
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1/2 tsp everything bagel seasoning I like Trader Joe's Brand.
  • 2 tbsp pure maple syrup (OPTIONAL, OMIT FOR WHOLE30)
  • 3 whole eggs optional, omit for aip

Instructions

  • Preheat oven to 400 F
  • Rinse and trim the brussels sprouts. Cut into quarters, adding them to the baking sheet when finished.
  • Cut the ends off the sweet potato and chop into 1/2 inch cubes. Add these to the baking sheet with the brussels sprouts.
  • Over the pan, cut the bacon into 1/2 inch pieces using kitchen scissors. If you do not have kitchen scissors, use a knife to chop the bacon.
  • Once the bacon is added, drizzle the olive oil, herbs, and salt over the vegetables and the bacon. Mix together with your hands.
  • Bake for 20 minutes, mixing the ingredients around, and place back in the oven for another 20 minutes.
  • After 40 minutes of bake time, pull the sheet pan out of the oven. Crack three eggs over the vegetables and bacon. Place back into the oven for 3-5 more minutes (longer if you like your eggs really well done)
  • To finish, sprinkle everything bagel seasoning on the eggs and vegetables.
  • ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaschneider

Notes

You can store in the has in the fridge in an air tight container for up to 5 days.
A simple, yet delicious combination of sweet and savory flavors! Brussels sprouts and sweet potatoes, complimented by oven crisped bacon and freshly cracked eggs will ensure that this recipe becomes a staple in your morning routine.
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

 

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

Related posts

AIP Banana Bread (Paleo, Allergy Friendly)
January 3, 2021
16 Comments

AIP Banana Bread (Paleo, Allergy Friendly)

Gluten Free Zucchini Muffins
July 27, 2021
8 Comments

Gluten Free Zucchini Muffins

Private: Paleo Olive Oil Cookies With Chocolate Chips
December 8, 2020
11 Comments

Private: Paleo Olive Oil Cookies With Chocolate Chips

Related Categories
Appetizers Condiments Desserts Main dish Salads Side Dishes Snacks Soup

3 comments

  • WEEK 1 WHOLE30 MEAL PLAN (10/5-10/12) - Allianna
    October 2, 2020

    […] With Buffalo Sauce | Paleo, Whole30 Blackberry Mojito Mocktail (REFINED SUGAR FREE) Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan Sweet Potato, Fig, Blackberry Fall Salad Strawberry Mint Mocktail Thai […]

    Reply
  • Lori
    March 31, 2022

    5 stars
    Such a good idea! Quick, easy, and healthy breakfast!

    Reply
    • Allianna Moximchalk
      March 31, 2022

      We love an easy breakfast!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

Resources

Recipes

Career in wellness
My Favorites
My Courses
Blog

Disclaimer

footer logo
  • Recipes
  • My courses
  • Blog
  • Contact
  • About Me

Allianna’s Kitchen 2022 • All Rights Reserved