While I don’t mind making breakfast, there are days that I could be doing something else instead of standing in front of the stove, flipping and tossing food around. If you’re anything like me, multi-tasking is a huge deal and if I can get something done while my food is cooking, I’m all over it! And a sheet pan breakfast is game changing!
As you know if you follow me on Instagram, I am habitual with my breakfasts. It’s usually eggs, some sort of meat (bacon and sausage are my go-to’s) and a green or veggie. This happens almost daily, with the exception of waffles, pancakes or muffin from time to time.
A few months back, I accidentally scrambled eggs in the oven – don’t ask me how …because honestly, I don’t remember how it even got to that point but it got me to thinking about how cool it would be to have breakfast cooking in the oven while I swept all the floors. So a handful of Saturday’s later, I put my pan with breakfast on it to the test. I was very pleased with the outcome and hubby has said several times since then, “Why don’t you make that brussel breakfast again? That was good!” Music to my ears!
I’m going to be dabbling around with other ingredients to keep a sheet pan breakfast in rotation, as well as whipping up some sheet pan dinners because they truly save the day in more ways than one. I mean seriously – one pan to clean??? WOOHOO! That in itself is a reason to try this recipe.
If you’re looking to get a good nutritious meal on the table – here ya go! This recipe calls for 4 eggs so if you’re feeding more than 2 and/or like more than 2 eggs, double it up and bake up 2 sheet pans worth. It won’t take much more time at all …..just double the deliciousness!
- 4 large eggs
- 4 thick bacon slices, cut into pieces (about 1 inch squares-ish)
- 12 oz bag of shaved brussel sprouts
- 2 tbsp avocado (or favorite cooking oil)
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp red pepper flakes
- 2 tbsp+ goat or feta cheese (if desired)
- Preheat oven to 420 degrees.
- Using an 18x13 sheet pan, toss chopped bacon and brussel shavings with oil, garlic powder, salt and pepper. Evenly distribute on pan.
- Place into preheated 420 degree oven for 12 minutes.
- Take out and flip about the bacon and brussels ...then create 4 wells by moving the bacon and veggies to open up 4 spots on pan to cook eggs.
- Add eggs to the wells carefully. Sprinkle on a pinch of salt, pepper, red pepper flakes and cheese of desired.
- Put back into oven for 8-10 minutes. If you like a more solidified yolk/whites, adjust accordingly - checking at 7 minutes.
- Serve and eat!
- This is perfect for 2 people (2 eggs each) or 4, with only one egg a per person. If you prefer more eggs, double the batch and use another sheet pan or nestle in a couple more eggs onto this recipe!
