Brussel Sprout Baked Eggs

Brussel Sprout Baked Eggs

With an abundance of pulled pork at home, these handy little individual baking dishes, and a love for my baked eggs, my family began experimenting with other versions of baked vegetables and eggs to mix up their morning meal. For a while, my dad was using leftover sautéed broccoli rabe as a base for his breakfast, with some pulled pork and an egg baked on top––which is crazy delicious. Eventually we started using brussel sprouts, because we love their flavor when roasted with olive oil and garlic, and then this dish was born. This simple breakfast has become a staple in my family's morning routine at home, we enjoy these nearly every day! They're so easy to throw together and are so full of flavor––as my dad says, it'll make you feel like you're eating breakfast in a five star hotel!

Baked Eggs with Pork and Brussel Sprouts

Prep Time: 10 min Cook Time: 25-27 min Total Time: 35-37 min Serves: 2

Ingredients

  • 16-20 medium sized brussel sprouts, cleaned and quartered––then chopped

  • 4 cloves of garlic, sliced paper thin

  • ¼ cup coconut oil

  • ½ cup pork (pulled, crumbled sausage, roughly chopped bacon/pancetta/prosciutto, etc)

  • 4 eggs

Preparation

  1. Preheat oven to 400 degrees F. Remove eggs from fridge and allow to come to room temperature.

  2. Arrange four individual baking dishes (I use these) on a rimmed baking sheet.

  3. Line each baking dish with the thinly sliced garlic (1 clove's worth per dish)

  4. Evenly distribute the chopped brussel sprouts among the baking dishes and spoon one tablespoon of coconut oil on top of each.

  5. Bake the brussel sprouts for 10 minutes, then remove from oven.

  6. Place roughly two tablespoons of pork into each baking dish-along the edges, leaving room in the center of the dish for the egg later on.

  7. Return the baking dishes to the oven for five minutes, then remove.

  8. Crack an egg into the center of each dish and bake for 10-12 minutes (until the whites are set, but the yolk is still runny).

  9. Remove from the oven and let cool for 5-10 minutes. Optionally, top with some hot sauce (Cholula is my favorite for these) and enjoy!

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