Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Roasted Brussels Sprout Egg Bake

by evh on January 19, 2015

Roasted Brussels Sprout Egg Bake | LocalSavour.com

Roasted Brussels Sprout Egg Bake ––  It’s hard to believe that it was only about 5 years ago that I really started to enjoy Brussels sprouts. Sure I ate them on occasion, but they were not something that I would get all that excited about or seek to buy. Now, we eat them as often as we can and in as many ways as I can figure out. One of my favorite things to do with those little green nuggets is to cut them thinly or shave them into strips. When they are sliced this way, they can be eaten in a fresh salad or roasted to get the edges extra crispy … mmmmm … crispy edges, plus, slicing them thinly also helps the sprouts cook-up a bit faster. Like many, we are in need of quick and easy meals to get us through the weekday madness. Many times we end up having a breakfast meal for dinner –– things like egg tacos, pancakes, or crepes often come into our dinner repertoire. These are all thing that I know will be made and devoured in time for the homework to still get accomplished before the bedtime lights go out. This week, Brussels sprouts and eggs came into that play with this easy and healthy Roasted Brussels Sprout Egg Bake. I add hot sauce on the side of this so the kids don’t complain –– I’m working on their hot sauce tolerance levels (ha!) –– but you can throw it in if you prefer and need to heat up your weeknight a bit.

Roasted Brussels Sprout Egg Bake | LocalSavour.com

Top with crumbled cheese, sour cream, and your ready to rock.

Roasted Brussels Sprout Egg Bake
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 5-10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
8-12 minutes
Roasted Brussels Sprout Egg Bake
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 5-10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
8-12 minutes
Ingredients
  • 1 pound fresh Brussels Sprouts
  • 5 large eggs
  • 1/2 cup yellow onion chopped
  • 1 Tablespoon olive oil
  • 1 large clove garlic minced
  • 1 Tablespoon red chili pepper flakes
  • 1 medium lime
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup fresh cilantro
  • 1 cup cotija or feta cheese crumbled for serving
  • 1/2 cup sour cream for serving
  • 1/4 cup hot sauce for serving
Servings: servings
Units:
Instructions
  1. Preheat oven to 350 degrees. Using very sharp knife or mandoline thinly slice all of the Brussels sprouts and set aside. Place a heavy duty oven safe pan or large cast iron skillet over medium heat. Add olive oil, garlic, and onions to the pan and sauté for one minute. Next add in the Brussels sprouts, red chili pepper flakes, salt and pepper, and sauté together for another 2 minutes. Squeeze in the lime juice and give a good stir then remove from heat. Next stir in the cilantro until well incorporated.
  2. Using a large spoon make 5 "nests" or holes into the mixture. Crack one egg open into each nest, place pan into the oven for 6-10 minutes depending on how well you'd like your eggs to be cooked. Once cooked remove from heat. Top with sour cream, cheese and hot sauce, then serve.
Share this Recipe
Powered byWP Ultimate Recipe

Previous post:

Next post: