Crispy Brussels sprouts + jammy sunny side eggs make a terrific meal for breakfast, brunch, or even a quickie dinner. This sheet pan combo is so simple, nourishing, and wildly satisfying—I especially appreciate it when I want something fast and feel-good. Plus, there’s barely any cleanup (score!).

Sheet pan recipes are my weeknight heroes—two of my house favorites are Sheet Pan Lemon Garlic Chicken & Veggies and Sheet Pan Salmon Salad Niçoise.  But I also love sheet pan breakfasts, too.  When my kids are home, I make Sheet Pan Pancakes —the leftover squares freeze beautifully, which means quick morning meals and snacks for me and my husband. And Sheet Pan Omelets are a lifesaver when I’ve got a hungry crew and don’t want to babysit the stove.  And now I’ve added this one to my lineup!

Why you’ll love this recipe

  • One-pan wonder: Fewer dishes, great flavor.
  • Golden and jammy: Crispy Brussels + soft-yolk eggs = the dream team.
  • Nutrient-rich: Packed with fiber, protein, and essential vitamins.
  • Customize with cheese: Top with a sprinkle of Pecorino, Parm or feta for a delish finish.
  • Anytime meal: Perfect for breakfast, brunch, lunch, or a quick weeknight dinner.
Step 1: Add Brussels sprouts to a large mixing bowl and toss with olive oil. Sprinkle on salt, pepper and garlic power, and toss to evenly distribute among the veggies.
Step 2: Lay the sprouts on prepared baking sheet and place in oven on bottom rack for until golden brown on the edges.
Step 3: Create 4 small nests in the Brussles sprouts and carefully crack one egg on each nest. 
Step 4: Bake until egg whites are set, but yolk remains runny, and garnish with freshly grated pecorino or parmesan cheese.

As the Brussels roast, the leaves crisp up and turn into salty little chips (we legit fight over them in my house!). You can crack the eggs right onto the pan; they’ll nestle in between the sprouts to cook sunny-side-up. Then comes the optional finish: Sprinkle grated Pecorino Romano or Parmesan or feta on top—choose your fave and go for it! 

This recipe is humble and wholesome but has a quiet elegance that makes it feel extra special. It’s the crispy bits, the silky yolk, that salty kiss of cheese… simple ingredients that turn into something extraordinary.

Next time you’re poking around the fridge wondering what to make, try this. It’s not fussy. It’s not flashy. But it’s beautifully satisfying!

Try this Sheet Pan Baked Feta, Sausage & Veggies!

(5 stars) 2 ratings

Sheet Pan Brussels Sprouts with Sunny Side Eggs

This fast and easy sheet pan creation works for breakfast, brunch or even a quickie dinner. The Brussels sprouts roast to tender perfection in the oven—the leaves crisp up and become irresistible (my favorite part!). 
Yield: 4 servings
Prep Time: 3 minutes
Cook Time: 17 minutes
Total Time: 20 minutes
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Ingredients
 

  • 2 pounds Brussels Sprouts, halved or quartered
  • 2 tablespoons extra-virgin olive oil.
  • 1 teaspoon garlic powder
  • ½ to 1 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 4 large eggs
  • Freshly grated Pecorino Romano cheese

Instructions
 

  • Preheat the oven to 400º. Liberally mist a baking sheet with olive oil spray and set aside.
  • Add Brussels sprouts to a large mixing bowl and toss with olive oil. Sprinkle on salt, pepper and garlic power, and toss to evenly distribute among the veggies.
  • Lay the sprouts on ½ of prepared baking sheet and place in oven on bottom rack for 12 minutes or until golden brown on the edges.
  • Remove pan and push sprouts aside to create 4 small nests, liberally mist each space with oil spray, and carefully crack one egg on each nest. Bake for an additional 5 to 8 minutes or until egg whites just set, but yolk remains runny.
  • Remove from oven and garnish with freshly grated pecorino or parmesan cheese and serve immediately.

Notes

• Be sure to liberally spray the pan before adding each egg to their nest. This will prevent the eggs from sticking. For easy clean up use parchment (but you’ll create better caramelization by allowing the veggies to have direct contact with heated sheet pan)
• I use the bottom rack in oven for this dish.
• If your baking sheet is tough to clean, here are two tricks:
-Sprinkle baking soda on your sheet pan and then pour hydrogen peroxide over the powder until powder is soaked. Let it soak overnight in the sink. In the morning, scrape baking soda in the garbage then wash sheet with soap and warm water using a sponge until it’s clean.
-Another idea is to use a combo of baking soda and white vinegar: Fill a plugged sink (about a quarter of the way) with hot water and ½ cup each of baking soda and white vinegar. Let the baking sheet soak about an hour. Scrub sheet with a scouring pad or scrubbing sponge. After ridding pan of any residue, wash pan with soap and warm water. You get a two-for-one benefit because the mixture also cleans the sink and drain, too.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 230Carbohydrates: 21gProtein: 14gTotal Fat: 12g— Unsaturated Fat: 10g— Saturated Fat: 2gCholesterol: 175mgSodium: 260mgPotassium: 891mgFiber: 9gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin A: 2210IUVitamin C: 193mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!