Brussel Sprout Breakfast
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. A sweet and savory mixture of balsamic brussel sprouts smothered in a mixture of melty cheeses, crisp thick-cut bacon, and topped with a farm fresh eggs. You might just eat it right out of the pan! If you love breakfast meals, make sure to check out my famous ham and cheese breakfast casserole!Brussel Sprout Breakfast BakeThis easy Brussel sprout breakfast bake recipe will convert all the Brussel sprout haters to Brussel sprout lovers. I would argue, that you might THINK you are a Brussel sprout hater, they get a bad reputation, but if you try them (especially cooked this way) you’ll convert immediately. As a child, I put Brussel Sprouts in the Asparagus category with the heading “yuck”. As my palate became more refined and I grew up and stopped being so stubborn, I quickly realized that I had spent literally years missing out on this glorious dish.Brussel sprouts are so good that I am actually angry with myself for THINKING these wouldn’t taste good. They are amazing and have so many health benefits. There are a hundred ways to cook them like balsamic roasted brussel sprouts and parmesan roasted brussel sprouts. If you aren’t convinced yet, don’t worry, I’ll keep trying. 😉How to Bake Eggs in the OvenDepending on your preference for how you like your eggs cooked, things can go awry in a matter of minutes with eggs. If you like your eggs a little runny, and you wait to too long to take the skillet out of the oven, there is really no turning back. Similarly, if you leave the eggs sitting in the hot skillet too long, you might have the same problem. The great thing about skillets is how even they cook and how long they hold their heat. This can turn out to be a detriment if you don’t want hard eggs. I like to keep an eye on them so I can take the skillet out at the exact perfect moment. This is a good tip, especially since everyone’s egg game is just a bit different.How to Prepare Brussel SproutsThis couldn’t be easier!Remove from stems (if necessary)Remove any browned edges or imperfections (peel back any leaves that have spots or are discolored. We give these to our chickens!)Rinse well in cool waterDry completely before roastingPro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.Easy Brussel Sprout Breakfast Egg BakeMaking this brussel sprout breakfast egg bake is super simple. This is a very unique way to serve breakfast but it is so worth it! There are a few key ingredients worth mentioning:Balsamic Mixture: Mix together balsamic vinegar, honey, olive oil, garlic, salt, and pepper. This dressing alone can be used as a marinade for chicken, beef, or pork, and it can also be used as dressing for salads.Thick Cut Bacon: Bacon just makes everything better doesn’t it? We like to use a thick cut. For this recipe, I chopped up the bacon and cooked it in the pan first. Use the juices to cook up the rest. If you prefer not to cook in bacon grease, you can just use a tablespoon of oil in its place.Cheeses: I like bold flavors in cheeses which is why I chose a combination of gruyere and parmesan. You can use what you have, mozzarella, cheddar, or Monterrey jack cheese will all work as a substitute.Looking for more Breakfast Recipe Ideas?Don’t you worry, I have got you covered! Here are some of my recent favorites!Breakfast StrataHam and Cheese Breakfast CasseroleBreakfast Tater Tot Casseroleor, if you like your breakfast on the sweeter side, try these!Breakfast Donut Ball Coffee CakeBlueberry Breakfast CakeThis 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. Course: Breakfast Cuisine: American Keyword: Brussel Sprout Breakfast Bake Servings: 4 Author: Amanda Rettke 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)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. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.