Paleo Sheet Pan Breakfast Bake
  • 1 lb sweet potatoes, shredded
  • 1 lb brussels sprouts, ends trimmed and thinly sliced
  • 2 tbsp coconut oil
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 6 slices of thick-cut bacon
  • 6 large eggs
  • Optional: Chopped basil, cilantro, avocado slices, and/or crushed red pepper, for garnish
  1. Preheat oven to 400 degrees F.
  2. Grease a 18"x13" baking sheet or line it with parchment paper.
  3. Place shredded sweet potatoes and brussels sprouts in a single layer on the baking sheet. Toss with coconut oil, garlic powder, sea salt, and ground black pepper.
  4. Place bacon slices over the vegetable mixture, spreading them out evenly.
  5. Bake for 20-25 minutes until the vegetables are cooked through and the bacon is crispy.
  6. Remove from the oven and create 6 wells. Gently crack the eggs in the wells, being careful not to crack the yolk. Season the eggs with more salt and pepper, to taste.
  7. Bake in the oven for an additional 10-15 minutes until the egg whites are set.
  8. Enjoy immediately. If desired, garnish with optional toppings before serving.
Recipe by Empowered Sustenance at