Sheet Pan Scrambled Eggs & Bacon (Edit recipe)

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How easy would you like breakfast to be? As easy as tossing a few ingredients onto a sheet pan, with eggs cracked right on top …then bake? If you are into quick and easy meals, this one is for you! This Sheet Pan Scrambled Eggs & Bacon couldn’t be any easier!

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PREP TIME

—

COOK TIME

35 minutes

INGREDIENTS

Serves: 12-14

Ingredients

8 Eggs
4 pieces Bacon
1 cup Brussels Sprouts, (leftover), or your favorite green or veggie

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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 oven to 375 degrees.
Lay 4 pieces of bacon on 9×13 sheet pan and bake for 15 at 375 degrees.
Roughly dice up your leftover brussel sprouts or veggie of choice.
When bacon is done, remove from sheet pan and chop up into bite sized chunks.
Toss the diced brussel sprouts onto pan – leaving bacon grease on pan, along with the bacon bits.
Crack 8 eggs onto pan and take a fork to poke the yolk and “scramble” right there on pan. No need to whisk like mad – just enough to incorporate throughout pan and get to all edges with veggies evenly distributed.
Sprinkle salt and pepper to taste.
Bake at 375 degrees for 20 minutes!
Done and eat!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.