Keto Oven Baked Eggs with Brussel Sprouts
Start the day off on the right foot with these hearty brussels sprouts oven-baked eggs. Topped with crispy bacon and Parmesan cheese, this nutritious meal idea is as savory as it is healthy. They’re quick to make, and cleanup is a cinch since you only need one sheet pan to ace this recipe.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 6 servings
Author: Izzy
- 2 pounds Brussel sprouts
- 2 tablespoons olive oil
- 6 eggs
- 1 cup grape tomatoes
- 6 slices bacon cut into 1” pieces
- 2 tablespoons parmesan cheese grated
- salt and pepper to taste
- green onion finely chopped
Preheat oven to 400°F (204°C) and place rack in upper third of the oven.
Using a paring knife, trim any brown bottoms or leaves off the Brussel sprouts and quarter lengthwise.
Scatter the sprouts onto baking sheet, drizzle olive oil on top and shake the pan to coat.
Scatter bacon pieces around the pan.
Bake for 12-14 minutes until light golden brown.
Remove baking sheet from oven.
Make 6 wells about 3 inches in diameter by sliding other ingredients aside. Then crack one egg into each well.
Add grape tomatoes to the pan along with grated parmesan, salt and pepper around.
Bake another 10 minutes until the egg whites are solid and the yolks are to desired doneness.
Garnish with green onion. Serve on its own on top of toast.
Calories: 189kcal | Carbohydrates: 15g | Net Carbohydrates: 9g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 130mg | Potassium: 709mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1598IU | Vitamin C: 132mg | Calcium: 110mg | Iron: 3mg