Sweet Potato, Brussels Sprouts, and Egg Sheet-Pan Breakfast

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

Makes4
Prep Time10 minutes
Cook Time35 minutes

Ingredients
Directions

Ingredients

1 large sweet potato, cubed
5 cups Brussels sprouts, halved
1 medium red onion, sliced
4 cloves garlic, minced
¼ cup olive oil
1 tsp. Himalayan or Celtic salt
½ tsp. ground black pepper
3 cups fresh spinach
12 eggs
¼ tsp. red pepper flakes
Optional: shredded Parmesan or Pecorino Romano cheese

Directions

STEP 1

Preheat the oven to 425 degrees F.

STEP 2

On a large rimmed baking sheet, toss the sweet potato, Brussels sprouts, onion, and garlic with the olive oil, salt, and pepper. Spread evenly into one layer. Roast for 20 to 25 minutes, or until the Brussels sprouts are crispy and the potatoes are just tender.

STEP 3

Remove the baking sheet from the oven and gently stir the spinach into the mixture, then crack the eggs over the top. Sprinkle with the red pepper flakes and optional shredded cheese. Return the pan to the oven for 7 to 9 minutes, or until the egg whites are set.

Nutritional information

Servings Per Container

1

Amount Per Serving

Calories 465

% Daily Value^*

45%

Total Fat 29g

9%

Total Carbohydrates 25g

Protein 26g

* Percent Daily Values are based on a 2000 calorie diet.

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