Weekend Brunch Tray Bake: Brussels Sprouts, Bacon, Onion And Eggs

Weekend brunch doesn’t have to mean hours in the kitchen or a sink full of dishes.

Sometimes the best meals are the ones that let the oven do the work while you enjoy your morning coffee.

This tray bake is exactly that: simple prep, big flavors, and a gorgeous presentation straight from the sheet pan to the table.

Brussels sprouts roast until their edges turn irresistibly crispy.

Bacon sizzles and renders its smoky richness over the vegetables. Red onions caramelize into sweet, jammy ribbons.

And then, right at the end, eggs are nestled into the pan and baked to tender perfection — soft-set, runny, or fully firm depending on how you like your brunch.

This sheet pan recipe is similar to this Mediterranean Dish Shakshuka (baked in a cast iron skillet) with eggs nestled in a tomato, onion and herb mixture.

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The Brussels Sprouts, Bacon, Onion And Eggs are sprinkle with Parmesan which adds a salty, savory finish that ties the whole dish together.

This is the kind of recipe that fits every occasion:

• A slow Saturday morning

• A quick holiday brunch dish

• Breakfast-for-dinner

• A wholesome meal prep option

And because everything cooks on one pan, cleanup is delightfully minimal.

With just a handful of ingredients, you get a full, satisfying meal that hits every flavor note — savory, smoky, sweet, and hearty. Like this Smoked Turkey, Black Bean, Bell Pepper and Corn Salad.

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Why You’ll Love This Tray Bake

One pan, full meal: Veggies, protein, and eggs all together.

Hands-off cooking: Most of the work happens in the oven.

Customizable: Add herbs, swap bacon for pancetta, or finish with hot sauce.

Great for crowds: Double the recipe easily for a bigger brunch spread.

Weekend Brunch Tray Bake: Brussels Sprouts, Bacon, Onion And Eggs

1 1/2 pounds Brussels sprouts, trimmed and cut in half

1 1/4 cups smoked bacon, chopped

1 small red onion, peeled, thinly sliced

2 tablespoons olive oil

Salt and black pepper to taste

4 large eggs

2 tablespoons grated Parmesan

1-2 teaspoons Aleppo pepper

Preheat oven to 400 degrees F.

Lightly grease a large baking sheet.

In a bowl, toss the prepared sprouts, onions and bacon with the olive oil and season with salt and pepper.

Place the mixture in a single layer onto the baking sheet.

Place into oven and bake for 10 minutes, then toss and continue cooking until tender, another 10 minutes.

Remove from oven and create 4 wells, gently cracking the eggs over the sprouts, keeping the yolk intact.

Sprinkle eggs with grated cheese, Aleppo pepper and season with salt and black pepper, to taste.

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Place into oven and bake until the egg whites have set, an additional 9 to 10 minutes.

Serve immediately and enjoy!

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Lear 10 Tips To Making Great Try Bake Or Sheet Pan Recipes

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