Sweet Potato, Brussels Sprout, Bacon Breakfast Sheet Pan
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.
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.