Whole30 Sheet Pan Breakfast Bake with Potatoes, Brussels Sprouts and Bacon
This Whole30 Breakfast Bake is super easy to put together and can be on the table in less than 30 minutes. Every bite is loaded with hearty Whole30 compliant ingredients and delicious flavors that everyone in your family can enjoy!
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Servings: 4
Ingredients
- 1 pound gold potatoes
- ½ pound brussels sprouts
- 4 ounces bacon about 4 strips
- ¼ cup red onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 4 eggs
- 2 tablespoons chives optional
Instructions
- Preheat the oven to 425 degrees.
- Prep vegetables. Chop potatoes into ½ inch pieces. Trim and quarter brussels sprouts. Slice red onion (set aside). Slice bacon into ¼ inch thick strips.
- On a large sheet pan, toss potatoes, brussels sprouts and bacon with extra virgin olive oil, sea salt, garlic powder, black pepper, onion powder and paprika. Arrange into an even later on sheet pan.
- Place sheet pan in pre-heated oven and cook for 15 minutes. Remove from oven.
- Stir in red onion slices. Create 4 divots within the veggies and bacon. Carefully crack an egg into each divot.
- Return sheet pan to the oven for 8 minutes. Promptly remove from the oven to avoid overcooking the eggs, garnish with fresh cut chives and serve immediately.