Sheet Pan Brussels Sprouts with Sunny Side Eggs
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.
![](https://joybauer.com/wp-content/uploads/2022/08/BRUSSELS-AND-EGGS3-1024x768.png)
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.
Try this Sheet Pan Baked Feta, Sausage & Veggies!
Sheet Pan Brussels Sprouts with Sunny Side Eggs
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.