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!
I’ve had the Brussels Sprouts and Egg Skillet from Naturally Ella saved on one of my Pinterest boards for ages (probably since 2012 when the recipe first came out), but never had the courage to make it. Brussels sprouts have never been a favorite of mine and it’s taken a lot of years to get to the point where I can eat them once a week. (And even that is pushing it.)
But having a limited diet doesn’t give one a ton of options, so when you find a recipe for things that you CAN have, you make it. Regardless of whether you think you’re going to love it or not.
Which is what happened here with this sheet pan eggs and brussels sprouts. I was getting tired of eating green beans and the same old chicken for dinner. So I plucked up the courage to make this one and …
I LOVED it.
Because, of course I did.
The trick here is to cut the brussels sprouts as thin as you can so that they soften up and start to caramelize. And then, once the brussels sprouts get into that good place, you create a well and crack in your eggs. Then cook for a few minutes more before devouring the entire sheet pan.
It’s a good thing I don’t do terribly well with leftovers, otherwise I’d be pretty upset because there aren’t any with this one. Like, ever.
Are you a brussels sprout fan? What’s your favorite way to eat them? (Because this is now forever mine.)
Sheet Pan Eggs And Brussels Sprouts
Ingredients
- 12-16 ounces brussels sprouts ends trimmed
- 2 stalks celery ends cut off and chopped
- 1-2 tbsp olive oil
- 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. 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 canola 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 tbs water over top.
- Transfer to the oven and cook for 10 minutes. You should start to see it browning but not burning.
- Remove from oven and 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. I cooked for a bit longer because I prefer the yolks to be cooked all the way through.
- Plate and enjoy!
