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!
Yield: 4 servings
- 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
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!
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!