Amazing pan breakfast with eggs, crisp bacon and roasted Brussels sprouts! Quick and easy with one pan to clean! This recipe is suitable for Atkins diet – phase 1.
BRUSSELS SPROUTS, EGGS AND BACON – RECIPE
The recipe makes 4 servings. Preparation time is 10 minutes, plus 20 minutes of cooking. Nutritional value per serving: 278 Calories, 16.5 g Fat, 12 g Carbs, 15 g Protein.
Ingredients:
- 2 lb. Brussels sprouts, halved
- 4 large eggs
- 4 slices bacon
- 2 red bell peppers, diced
Condiments and Spices:
- 2 tablespoons white balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Optional:
- crushed red pepper flakes, to taste
- chopped fresh chives, to taste
Preparation:
At first, preheat oven to 400 degrees F (200 degrees C). Grease the pan with oil.
In a small bowl, whisk together white balsamic vinegar, olive oil, and garlic. Season with salt and pepper, to taste.
Place Brussels sprouts, bell peppers and bacon in a single layer onto the prepared baking pan. Stir in balsamic vinegar mixture.
Place into oven and bake for 10-12 minutes, or until tender.
Then remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with red pepper flakes and season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
Serve immediately, garnished with chives, if desired. Enjoy!