Keto Brussels Sprouts Bake

This Keto Brussels Sprouts Bake is the perfect thing to spice up your boring bacon and eggs breakfast when you’re on keto! Crispy Brussels Sprouts, bacon, and eggs all baked together to form one awesome dish!

Quick Keto Breakfast

This recipe doesn’t get any easier. Whenever you can just put a bunch of stuff onto a baking sheet and pop it in the oven, I consider that a win! This quick keto breakfast bake with Brussels Sprouts, bacon, and eggs will be perfect to switch up your morning routine. It’s also perfect for the whole family because it’s a little sweet, a little salty, and has deliciously rich and oozy eggs that pop and coat the entire dish. There’s nothing like a self-saucing breakfast, am I right?!

Ingredients you’ll need

Brussels Sprouts: I use small/medium but you can use large as well. Just double check the tenderness when the cook time is up.

Sugar Free Bacon: If you are doing keto, you need to make sure your bacon is sugar free and low carb! A lot of bacon has a ton of sugar in it, so just check the package!

Sugar Free Maple Syrup: It sounds kind of gross BUT it’s not!! Maple syrup to me is the one thing that when you take the sugar from it’s still pretty darn good.

Olive Oil: This is for coating the Brussels sprouts and let’s them get nice and crispy.

Eggs: I use cage-free organic brown eggs, but any eggs will do!

Salt: Kosher/sea salt is preferred.

How to make keto Brussels sprouts bake

Preheat the oven to 400°F. Prepare a medium baking sheet with non stick spray. Place your cut Brussels sprouts in a large bowl. Mix in olive oil, maple syrup, and salt. Transfer sprouts to a medium baking sheet and turn them all cut side down. Add sliced raw bacon on top of the sprouts, spreading out evenly across the top. Bake in the oven for 20-30 minutes, or until your sprouts are soft and crispy.

Once the sprouts are soft and tender, remove from the oven. Make 4 holes in the sprouts for your eggs. Crack the eggs straight into the holes. Place back in the oven and cook for 3-4 minutes, or until the eggs are as done as you would like. Remove and serve!

Tips for making Keto Brussels Sprouts Bake

Make sure to use a non stick spray on the baking sheet before you start! This will help you be able to easily make little pockets for your eggs when you are ready to crack them in.

Place your Brussels sprouts cut side down to get a crispier, somewhat char on them!

Store in an airtight container in the fridge!

More breakfast recipes you’ll love!

• Puff Pastry Cinnamon Rolls
• Lemon Blueberry Coffee Cake
• Spinach and Gruyère Breakfast Rolls

Print

5 from 7 votes

Keto Brussels Sprouts Bake

This Keto Brussels Sprouts Bake is the perfect thing to spice up your boring bacon and eggs breakfast when you're on keto! Crispy Brussels Sprouts, bacon, and eggs all baked together to form one awesome dish!

Prep Time10 mins

Active Time25 mins

Total Time35 mins

Course: Breakfast, Brunch, Lunch, Side Dish

Cuisine: American

Keyword: brussel sprouts, keto breakfast, keto brussel sprouts, keto brussels sprouts, simple keto breakfast

Yield: 4 servings

Cost: $10

Equipment

• medium baking sheet

Materials

• 1 1/2 pounds Brussels sprouts halved
• 6 slices sugar free bacon raw, chopped
• 1 tablespoon olive oil
• 1 tablespoon sugar free maple syrup
• 4 eggs
• 1-2 teaspoons salt to taste

Instructions

• Preheat the oven to 400°F. Prepare your baking sheet with non stick spray.
• Place your cut Brussels sprouts in a large bowl. Mix in olive oil, maple syrup, and salt.
• Transfer sprouts to a medium baking sheet and turn them all cut side down. Add sliced raw bacon on top of the sprouts, spreading out evenly across the top.
• Bake in the oven for 20-30 minutes, or until your sprouts are soft and crispy.
• Once the sprouts are soft and tender, remove from the oven. Make 4 holes in the sprouts for your eggs. Crack the eggs straight into the holes.
• Place back in the oven and cook for 3-4 minutes, or until the eggs are as done as you would like. Remove and serve!

Notes

Make sure to use a non stick spray on the baking sheet before you start! This will help you be able to easily make little pockets for your eggs when you are ready to crack them in.

Place your Brussels sprouts cut side down to get a crispier, somewhat char on them!

Store in an airtight container in the fridge!