Sheet Pan Brussels Sprouts, Eggs, and Pancetta

Sheet Pan Brussels Sprouts, Eggs, and Pancetta I haven’t posted in over four months and that is kind of embarrassing. So I’m happy to be going back to my brunch-y, bacony roots and experimenting with food.

I don’t really have any good excuses to explain my four month hiatus. But unfortunately this blog just kind of took a back seat. Some of it was for good reasons – like photography or being busy but I was also kind of in a food rut. The past two weekends I tried making recipes but they just weren’t that good. So I’m keeping it really simple for now and remembering what I love – brunch and bacon.

A few weeks ago I joined a local crossfit ‘box’ and it has inspired me to be more conscious of what I eat. Eating paleo is pretty popular in the crossfit world and I’ve tried paleo friendly recipes in the past – but there are some things I could never cut out completely. Like Greek Yogurt,  or cheese, or pizza. But hey this morning I drank my coffee with butter in it instead of cream so who knows where this will go.

Sheet Pan Brussels Sprouts, Eggs, and Pancetta Good news is that if I do start eating like a cavewoman – the blog name still fits (insert sassy emoji here). So for this paleo-friendly recipe, I start with some pretty basic staples like brussels sprouts, eggs, and bacon. I then make it a little more bougie by subbing pancetta for bacon, adding shallots, and lightly tossing everything in stone ground mustard and maple syrup. I don’t know why I haven’t cooked eggs on a sheet pan before because honestly it’s pretty easy and cooks a damn good egg, with a runny yolk pretty quickly.

So here’s to going back to the basics and discovering new things!

Sheet Pan Brussels Sprouts, Eggs, and Pancetta

Sheet Pan Brussels Sprouts, Eggs, and Pancetta
Cook time:
Total time:
  • 16 oz fresh brussels sprouts, sliced into quarters
  • 1 shallot, thinly sliced
  • 4 oz pancetta
  • 4 eggs
  • 3 tablespoons oil, plus extra for greasing pan
  • 1 tsp stone ground mustard
  • 1 tsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • kosher salt and fresh-ground pepper
  • fresh rosemary
  1. Preheat the oven at 400 degrees.
  2. Lightly oil a sheet pan.
  3. In a large mixing bowl combine the brussels sprouts, shallot, pancetta, oil, mustard, apple cider vinegar, maple syrup. Stir until well combined, then season with salt and pepper.
  4. Spread the sprouts mixture evenly onto the sheet pan.
  5. Place in the oven and let bake for 10 minutes, the sprouts should be tender and pancetta crispy
  6. Make space on the sheet pan for the eggs, and gently crack onto the sheet pan.
  7. Place back in the oven and cook until the egg whites are set, about 7-9 minutes.
  8. Top with salt, pepper, fresh rosemary, and enjoy!


Recipe adapted from Damn Delicious.