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.
Servings: 3 people
Cost: $8
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.