Updated: Dec 25, 2020
I'm always looking for easy and truly healthy recipes, especially for the morning when I have little time (or patience) to cook anything but cereal ; ) The hardest thing about this recipe is chopping up the sweet potato, which you can do the night before if you are really going to be short on time. And, even if you don’t love sweet potatoes, the combination here is really worth trying and will likely win you over. Keep in mind you can also customize this recipe to fit your dietary needs. This is one of my go-to recipes from doing the Whole 30 that I still like to incorporate weekly. If you are vegan, you can skip the eggs and bacon and go with a substitute.
1 (8-ounce) package of turkey bacon
2 medium/large sweet potatoes, diced
1 bag of fresh Brussels sprouts
Salt and pepper
Before you start, preheat your oven to 400˚F.
If you like to keep the skins on the sweet potatoes, you’ll want to give them a good scrub before you start. Then cut them into small cubes and arrange in a single layer on a rimmed baking sheet.
Then, halve the Brussels sprouts and mix those in. Next, drizzle with olive oil and add some salt and pepper. Stir around until well combined.
Finally, cut the bacon into strips and add to pan. You’ll want to spread those out well and make sure they aren’t layered under other pieces so they cook well and you don’t end up with raw pieces.
Bake for 25 to 30 minutes, stirring halfway.
After the bacon looks fully-cooked and the Brussels sprouts are starting to get crispy, take the pan out of the oven and make 8 pockets (or cups) to crack the eggs in.
Return pan to oven and bake for another 6-8 minutes, until the whites are set and the yolks are cooked to your preference.
Serve and enjoy! And if you like a little spice, this is great with hot sauce : )