Cheesy Roasted Brussels Sprouts and Baked Eggs
It’s like a dip, but in breakfast form! Throw in some grilled bread and mimosas for the perfect lazy game day brunch.
- 1 lb brussels sprouts (approx. 5 cups)
- Olive oil
- Fine sea salt
- Freshly cracked black pepper
- 2 large shallots, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, thinly sliced (optional, for spice)
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 ½ cups freshly shredded mozzarella, white cheddar, or monterey jack cheese
- Preheat the oven to 400 degrees. Line a baking sheet with foil.
- Cut off the stem of the brussels sprouts, pull off any browned or yellow outer leaves, and slice them in half (at this point you’ll likely have 3-4 cups of brussels remaining).
- Place the brussels sprouts on the sheet pan and toss with a few tbsp of olive oil and a healthy pinch of salt and pepper. Roast for 25-30 minutes, until they’re starting to brown and start to become tender on the inside. Shake the pan occasionally while roasting so that the sprouts brown evenly. Remove from oven, let cool slightly, and roughly chop the roasted brussels sprouts.
- In a saute pan or skillet, add 1 tbsp olive oil over medium heat. Add the shallots, garlic, and jalapeno (if using). Saute, stirring occasionally, until the shallots are softened and translucent, approx. 3-4 minutes. Remove from heat and add the mixture to a large bowl.
- Add the cream cheese, sour cream, and shredded cheese to the bowl with the shallot mixture. Add a pinch of salt and pepper and stir to combine. Stir in the chopped brussels sprouts.
- Prep a 10” non-stick skillet with cooking spray or lightly grease with olive oil. Spoon the dip into the skillet.
- Use the back of a spoon to create four divets/wells to hold the eggs. Gently crack each of the eggs into the skillet. Sprinkle the eggs with a bit of salt and pepper.
- Bake until the egg whites are just set, approximately 12-15 minutes. Enjoy.