Brussel Sprout, Bacon & Spiralized Sweet Potato Bake

Brussel Sprout, Bacon & Spiralized Sweet Potato Bake

Recipe by Alli Maffucci, InspiralizedCourse: Breakfast, BrunchDifficulty: Medium


Prep time


Cooking time




  • 1 pound brussels sprouts trimmed and halved

  • 1 medium butternut squash, spiralized with medium blade

  • 1 T olive oil

  • salt and pepper

  • 3-4 strips of bacon

  • 4-5 large eggs

  • 1/4 t red pepper flakes


  • Preheat the oven to 400 degrees F. Grab a 9 x 13 baking dish.
  • Lay out the brussels sprouts and butternut squash noodles in a layer in the baking dish. Drizzle with olive oil and season with salt, pepper, and garlic powder. Sprinkle over with the bacon.
  • Place the baking dish into the oven and bake for 22-25 minutes or until brussels sprouts are mostly tender and bacon is mostly cooked through.
  • Create four to five cavities in the mixture and crack in the eggs. Sprinkle with red pepper flakes and season with salt and pepper.
  • Place the baking dish back into the oven and cook for another 7-8 minutes or until egg whites are set.
  • To serve, scoop out four portions of the bake, careful not to crack the eggs