Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons buffalo sauce, plus more for serving
- 1/2 teaspoon garlic powder
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 large Nellie's Free Range Eggs
- Freshly chopped chives, for garnish
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6 servings
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons buffalo sauce, plus more for serving
- 1/2 teaspoon garlic powder
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 large Nellie's Free Range Eggs
- Freshly chopped chives, for garnish
Nothing says "brunch" like a piping hot sheet pan filled to the brim with crispy Brussels sprouts, baked eggs, and a smattering of buffalo sauce over the top. You don't have to dig very deep to find those savory bits of bacon, either. If it's a "throw it in a pan and serve it straight from the oven" type of recipe you're looking for, you're in the right place.
Directions
- Preheat oven to 425F. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread in an even layer on a large baking sheet. Bake until bacon is crispy and Brussels sprouts are just tender, about 15 minutes.
- Using a wooden spoon, make 6 nests in the hash to reveal the bottom of the pan. Crack an egg into each nest and season with salt and pepper.
- Bake until eggs are cooked to your liking, 8 to 10 minutes for runny yolks and fully set whites.
- Garnish with chives and serve with extra buffalo sauce.
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