Roasted Veggie Sheet Pan Breakfast Bowl (Edit recipe)

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Looking for a hearty and delicious way to start your day? My roasted veggie sheet pan breakfast bowls combine sweet potatoes, crispy Brussels sprouts, and savory bacon with perfectly baked eggs for a balanced breakfast. Ready in just 40 minutes, this one-pan dish is ideal for busy mornings or a leisurely brunch, and it's easy to customize with your favorite toppings.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 2

Ingredients

2 Tbsp Olive Oil
1 Sweet Potato, cubed
1 cup Brussels Sprouts, shaved
0.25 Yellow Onion, diced
1 clove Garlic, minced
4 pieces Bacon
4 whole Eggs
1 Tbsp Chives
0.25 cup Feta Cheese

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F.
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a sheet pan and bake for 10 minutes.
Remove the sheet pan from the oven and add the Brussels sprouts, onion slices, garlic, and bacon slices. Drizzle with the remaining olive oil and season with additional salt and pepper. Stir gently to combine. Return to the oven and bake for 10 more minutes.
Create four small wells in the roasted veggie and bacon mixture. Crack an egg into each well and bake for 7-9 minutes, depending on how you like your yolks.
Remove the sheet pan from the oven and sprinkle with chives and feta cheese. Serve immediately, dividing the mixture between two bowls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	18 g
Carbohydrates:	27 g
Protein:	10 g
Cholesterol:	16 g
Sodium:	400 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.