Nothing says "brunch" like a piping hot sheet pan filled to the brim with crispy Brussels sprouts, baked eggs, and a smattering of buffalo sauce over the top. You don't have to dig very deep to find those savory bits of bacon, either. If it's a "throw it in a pan and serve it straight from the oven" type of recipe you're looking for, you're in the right place.

Instructions

1. Preheat oven to 425°F. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread in an even layer on a large baking sheet. Bake until bacon is crispy and Brussels sprouts are just tender, about 15 minutes.
2. Using a wooden spoon, make 6 nests in the hash to reveal the bottom of the pan. Crack an egg into each nest and season with salt and pepper.
3. Bake until eggs are cooked to your liking, 8 to 10 minutes for runny yolks and fully set whites.
4. Garnish with chives and serve with extra buffalo sauce.