RecipeSheet Pan Brussels Sprouts with Sunny Side Eggs

Nutrition Facts
Amount per Serving
  • Calories: 230
  • Protein: 14 g
  • Total Fat: 12 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 2 g
  • Cholesterol: 175 mg
  • Total Carbohydrate: 21 g
  • Dietary Fiber: 9 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 260 mg

Unsure what to make for breakfast, brunch, or dinner in a crunch? When in doubt, sprout it out. This sheet pan meal comes together lickety-split. The Brussels sprouts roast and soften in the oven (the leaves get burnt and crispy— OMG, don’t toss ’em, we fight over them in my family) and the sheet becomes the perfect little nesting ground for freshly cracked eggs to cook into sunny side perfection. Topped with grated Pecorino Romano or Parmesan cheese for an awesome finish and because… #cheese. This egg-cellent dish will make your tastebuds happy.

Recipe 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.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 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

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.

Try this Sheet Pan Baked Feta, Sausage & Veggies!