Brussel Sprout Breakfast Bake
This Brussel Sprout Breakfast Bake is not your every day average egg bake. This amazing breakfast meal is prepared from start to finish in your skillet.
Servings: 4
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt and black pepper, to taste
- 2 pounds brussels sprouts, halved
- 6 slices bacon, diced
- 4 large eggs
- 2 tablespoons parmesan cheese, freshly grated
- 3 tablespoons gruyere, shredded
- salt and black pepper, to taste
- 2 tablespoons tomato, chopped for garnish (optional)
Instructions
- Preheat oven to 400° F.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, and garlic; season with salt and pepper, to taste.
- Heat the skillet over medium-high heat and add the chopped bacon. Cook until crispy.
- Add brussel sprouts and balsamic mixture.
- Place into oven and bake for 10-12 minutes, or until tender.
- Remove from oven and create 4 wells, crack one egg into each well.
- Sprinkle with Parmesan and gruyere cheeses and season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
- Top with chopped tomato.