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Sheet Pan Breakfast Recipe
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Sheet Pan Breakfast Recipe

Skip the multiple pans and lengthy cooking times and make this sheet pan breakfast recipe instead!
Course Breakfast
Cuisine Breakfast
Keyword sheet pan breakfast, sheet pan breakfast recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 330kcal

Ingredients

  • 2 cups cubed potatoes
  • 2 cups shaved brussels sprouts
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp avocado oil
  • 2 cloves garlic minced
  • 1 cup diced pancetta
  • 6 large eggs
  • 1/8 tsp crushed red pepper
  • Salt and Pepper

Instructions

  • Preheat oven to 400 degrees. Line rimmed baking sheet with nonstick foil.
  • In a small bowl, whisk together balsamic vinegar, maple syrup, avocado oil, and garlic. Toss with potatoes and brussels sprouts. Add to prepared pan and bake for 12-15 minutes.
    2 cups cubed potatoes, 2 Tbsp balsamic vinegar, 1 Tbsp maple syrup, 1 Tbsp avocado oil, 2 cloves garlic, 2 cups shaved brussels sprouts
  • Make 6 small wells in Brussels sprouts and add an egg to each. Season with salt and pepper. 
    6 large eggs, Salt and Pepper
  • Sprinkle entire pan with diced pancetta and crushed red pepper. Return to oven and cook for an additional 7-9 minutes. 
    1 cup diced pancetta, 1/8 tsp crushed red pepper

Nutrition

Calories: 330kcal | Carbohydrates: 19g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 337mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 2mg