Brussels Sprouts, Eggs and Bacon

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 lbs Brussels sprouts
  • 2 tbsp Chives, Fresh
  • 2 cloves Garlic

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Honey

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds brussels sprouts, halved
• 4 slices bacon, diced
• 4 large eggs
• 2 tablespoons freshly grated Parmesan
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

Directions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together balsamic vinegar, honey, olive oil and garlic; season with salt and pepper, to taste. Place brussels sprouts and bacon in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture. Place into oven and bake for 10-12 minutes, or until tender. Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan and red pepper flakes; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set, an additional 7-9 minutes. Serve immediately, garnished with chives, if desired.