Brussels Sprouts & Potato Hash with Baked Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

Breakfast for dinner always gets high praise from diners, and you can feel good about this dish because it’s loaded with vegetables and high-protein eggs. Keep in mind that the eggs will continue to cook from the residual heat after you remove the pan from the oven.


  • lb (625 g) brussels sprouts
  • 2 russet potatoes, unpeeled, cut into ¼-inch (6-mm) pieces


  1. Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil.
  2. Trim the ends off the brussels sprouts, halve them lengthwise, and then coarsely chop into small dice. They will fall apart and this is okay. Transfer the brussels sprouts to a lar