4 sl Bacon; in 1" pieces
2 tb Olive oil
1 ts Garlic powder
1/2 ts Salt
1/4 ts Black pepper
1/2 lb Brussels sprouts; halved
2 c Refrigerated diced potatoes
1/2 c Diced red onion
6 lg Eggs
1 tb Grated Parmesan cheese
Set oven @ 425ºF/220ºC.
Coat a rimmed baking sheet with cooking spray. Place
bacon pieces on baking sheet.
In a large bowl, combine olive oil, garlic powder, salt,
and pepper; mix well. Add Brussels sprouts, potatoes,
and onion; toss until evenly coated. Place vegetable
mixture in a single layer on baking sheet. Bake for 35
minutes or until vegetables begin to brown.
Remove from oven and form 6 wells. Gently crack eggs and
place in wells. Sprinkle entire sheet tray with Parmesan
cheese and place back in oven. Bake for 5 to 7 minutes
more or until egg whites are firm. Serve immediately.