Roast Brussels sprouts, eggs and fresh bell peppers in one tray for an easy breakfast with leftovers to spare.

If you need a healthy breakfast that can feed a crowd, look no further than this easy and filling one pan roasted Brussels sprouts recipe. This recipe is a great way to use up any leftover Brussel sprouts. We recommend enjoying it hot out of the oven with a slice of crusty Paleo bread to soak up the runny yolks!

Brussels sprouts are low calorie, nutritionally dense little veggies packed with vitamins, iron and fiber. When you add eggs to the mix, you get a healthy dose of protein as well!

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This two-step recipe is simple. Start by tossing halved Brussels sprouts and diced bell peppers with honey, balsamic vinegar and garlic, and roast until just tender. Next, create wells in the veggie mixture and crack eggs into each one. Return the sheet pan to the oven until the eggs are cooked to your preference, and serve hot with chopped chives.

This recipe is perfect as a make-ahead breakfast. Simply roast the veggies the night before, then all you need to do is add the eggs and bake them the next morning.

Dina Hassan

Runny Eggs + Brussels Sprouts Power Breakfast

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Total time:30 mins

Cook Time:20 mins 20 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Nutrition facts:8 grams of protein8 grams of carbohydrates9 grams of fat

Runny Eggs + Brussels Sprouts Power Breakfast

Recipe by: Dina Hassan

Roast Brussels sprouts, eggs and fresh bell peppers in one tray for an easy breakfast with leftovers to spare.

Tools

• Large bowl
• Rimmed baking sheet

Ingredients

• 2 cups Brussels sprouts, halved
• ½ red bell pepper, diced
• 1 T balsamic vinegar
• 1 T raw honey
• 1 T olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 4 eggs
• Chopped chives

Instructions

• Preheat the oven to 400°F.
• In a large bowl, toss together the Brussels sprouts with the bell peppers, balsamic vinegar, raw honey, olive oil, garlic, salt and pepper.
• Transfer the veggies to a rimmed baking sheet and roast in the oven for 12 minutes.
• Remove from the oven and create 4 wells in the Brussels sprouts mixture. Gently crack an egg into each and season with more salt and pepper.
• Bake for about 6-8 minutes for runny eggs, or 10-13 minutes for firmer eggs. Serve hot, topped with chopped chives.

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Extra virgin olive oil (Sky Organics)

(You’ll Also Love: Sweet Potato Gnocchi with Caramelized Brussels Sprouts)