Sheet Pan Eggs And Brussels Sprouts
An easy meal for breakfast or dinner, this recipe for sheet pan eggs and brussels sprouts is an absolute treat. It comes together in about 20 minutes and will have everyone at the table saying MORE PLEASE!
Ingredients:
- 12-16 ounces brussels sprouts ends trimmed
- 2 stalks celery ends cut off and chopped
- 1 Tbsp oil olive or avocado would work well
- 1/4 tsp salt or to taste
- 1/4 tsp garlic powder or 1/2 tsp fresh garlic, minced
- 1-2 Tbsp water
- 4 large eggs
Instructions:
- Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper or a silicone liner and set aside.
- Cut brussels sprouts in half and then into thin strips to give them a shredded look and to help them cook faster. Transfer to your prepared baking sheet.
- Add celery and oil and sprinkle with salt and garlic powder (or fresh garlic). Mix with your hands until everything is coated with the oil and then drizzle 1-2 Tbsp water over top.
- Transfer to the oven and cook for 10 minutes. Remove it when you start to see it browning but not burning.
- Create 4 wells into the brussels sprout mixture. Crack and egg into each well and place back into the oven for another 4-5 minutes or until eggs are cooked the way you like it.
- Plate and enjoy!
Notes:
This was adapted from a recipe on Naturally Ella for Brussels Sprouts and Egg Skillet.