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Oven Baked Eggs with Brussel Sprouts
Oven Baked Eggs with Brussel Sprouts is my favorite new way to start the day! Think sunny side up eggs with tender Brussels sprouts, crisp bacon and freshly grated parmesan. This keto breakfast is flavorful and nutritious, plus a great way to feed a crowd!
Servings: 6 servings
- 2 lb Brussel sprouts
- 2 tbsp olive oil
- 6 Happy eggs
- 1 cup grape tomatoes
- 6 slices bacon cut into 1” pieces
- 2 tbsp parmesan cheese grated
- salt and pepper to taste
- green onion finely chopped
- toast slices optional - for serving
Preheat oven to 400°F (204°C) and place rack in upper third of the oven.
Using a paring knife, trim any brown bottoms or leaves off the Brussel sprouts and quarter lengthwise.
Scatter the sprouts onto baking sheet, drizzle olive oil on top and shake the pan to coat.
Scatter bacon pieces around pan.
Bake for 12-14 minutes until light golden brown.
Remove baking sheet from oven.
Make 6 wells about 3 inches in diameter by sliding other ingredients aside. Then crack one egg into each well.
Add grape tomatoes to the pan along with grated parmesan, salt and pepper around.
Bake another 10 minutes until the egg whites are solid and the yolks are to desired doneness.
Garnish with green onion. Serve on its own on top of toast.
Calories: 271kcal | Carbohydrates: 15g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 273mg | Potassium: 751mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 131.9mg | Calcium: 110mg | Iron: 3mg