Sheet Pan Brussels, Potatoes, and Eggs
Sheet Pan Brussels, Potatoes, and Eggs- A simple a nutritious sheet pan breakfast loaded with caramelized brussels sprouts, roasted potatoes, and a perfectly gooey egg.
January 7, 2021 by Nicole Collins
Are you team savory or team sweet when it comes to breakfast?
I don't think it's any secret which side of the line I fall on.
Team savory all the way...in case you didn't know.
It's funny, but I've always been a green vegetable lover. Orange veggies...not a chance. But, green veggies? I'll eat them all day every day.
But what I've noticed since I've been working from home and able to cook myself a real breakfast every day is that I've been craving more and more veggies for breakfast. In fact, I think I'm eating more veggies for breakfast these days than I am for dinner. I guess it doesn't matter when you eat them as long as you eat them, right?
Nobody will ever have a problem getting me to eat my greens. And, you know I'm trying to convert people everywhere into brussels sprouts lovers. So, we're adding these funky greens to our breakfast today and making a simple and delicious one pan meal.
Today, we're making Sheet Pan Brussels, Potatoes, and Eggs!
This is the best kind of meal. Toss everything on a pan, pop it in the oven, and eat. That's it! It's too easy, and it's certainly delicious!
Let's start with our veggies. We need some trimmed brussels sprouts and some baby potatoes. The nice thing about using baby potatoes is that they're the same size as our sprouts. So, the cooking time will be very similar. If you can't find tiny potatoes, chopping a regular sized potato into 1ish inch bite sized pieces will work too. We'll give them some flavor with a seasoning mix made from garlic powder, onion powder, smoked paprika, and parmesan cheese. Then, we'll toss everything together with a little olive oil, and on to a sheet pan they go to start roasting away.
After about 25 minutes when the potatoes are roasted and crisp and the brussels sprouts are perfectly caramelized, it's time to add the eggs. We're going to cook the eggs right in the same pan as our veggies for super easy clean up. So, make little wells in the veggie mix, carefully crack an egg in the center of each well, give the egg a sprinkle of salt and pepper, and back to the oven the sheet pan goes for about 5 more minutes.
We're going to take the eggs out of the oven as soon as the whites are just set but the yolk is still ooey and gooey in the center. Then, we'll finish the meal with a sprinkle of aleppo pepper and a pinch of fresh chives. And then, it's time to eat!
For such a fast and easy meal, we really get a whole lot of deliciousness. The brussels sprouts are caramelized and a little crisp on the outside but still nice and juicy on the inside. The potatoes are the same! Crispy on the outside, fluffy on the inside. The fresh parm that we added to the seasoning mix creates a nice little crunchy crust on the outside of our veggies too. And just when we thought it couldn't get any better, we have that runny yolk from our perfectly cooked egg adding a glorious sauciness to our roasted veggies.
Fast. Easy. Yum. BAM!
Veggies for breakfast are my absolute favorite these days. And with recipes like this one, they'll be your favorite too.
I hope you enjoy! And, let's eat!!
Sheet Pan Brussels, Potatoes, and Eggs
Serves: 4 Print
Ingredients:
1 lb brussels sprouts, trimmed and halved
1 lb baby potatoes, halved
3 tbsp olive oil
1 tsp salt, plus more to taste
½ tsp pepper, plus more to taste
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika
¼ cup freshly shredded parmesan cheese
4 eggs
aleppo pepper and chopped chives, for garnish
olive oil cooking spray
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with olive oil cooking spray.
Add brussels sprouts, potatoes, olive oil, salt, pepper, garlic powder, onion powder, paprika, and parmesan cheese to a large mixing bowl. Toss gently to coat. Transfer veggie mix to prepared baking sheet, and arrange both brussels sprouts and potatoes cut side down on the sheet pan. Bake for 25-30 mins until the veggies are brown and caramelized.
Make 4 wells in the brussels/potato mix, and gently crack 1 egg into each well, keeping the yolk in tact. Season eggs with a pinch of salt and pepper. Place back in the oven for about 5 mins until the eggs white are just set.
Garnish eggs and veggie mix with a pinch of aleppo pepper and minced chives, if desired. Serve!
Recipe notes:
*If you don't have smoked paprika, regular paprika will work.
*Aleppo pepper is a ground pepper that has a slightly smoky and slightly spicy taste to it. I get mine on Amazon, and it's one of my favorite finishing spices!
*Freshly shredded parmesan cheese and the parmesan you buy in the can are not equal. The taste and texture of both is completely different. Make sure you buy a parmesan wedge and shred the cheese yourself for this recipe.
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