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Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients

  • 1 pound brussels sprouts trimmed and halved
  • 1 medium butternut squash Blade C
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 3-4 strips of bacon
  • 4-5 large eggs
  • ΒΌ teaspoon red pepper flakes

Instructions

  • 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.

Recipe Notes

Per serving (1 out of 4) - calories: 206, fat: 11g, saturated fat: 3g, carbs: 26g, fiber: 5g, sugars: 4g, protein: 12g, sodium: 240mg