Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

Roasted brussels sprouts are one of our favorite things to eat.  Add eggs and you have a complete meal in one pan.  Simple and incredibly delicious!  

Our boys love brussels sprouts and eggs so this one pan balsamic roasted brussels sprouts with eggs is a hit in our house.  

Tender, caramelized, bacony, balsamic brussels sprouts that almost melt in your mouth with perfectly baked eggs nestled among them.  Dinner doesn't get much better than this.  

Balsamic Roasted Brussels Sprouts with Eggs
Serves: 6
Prep Time: 15-20 minutes
Cooking Time: 25-35 minutes

Ingredients:
2 lbs. brussels sprouts, trimmed and halved
1 small sweet onion, diced
6 slices bacon, chopped
Olive oil
Balsamic vinegar
Fresh ground salt and pepper
Wedge parmesan cheese
6 eggs

1.  Preheat oven to 400 degrees F. 
2.  Spray or brush a large sided baking pan with olive oil.
3.  In a large bowl, combine the brussels sprouts, onion, and bacon.  Drizzle with olive oil and balsamic vinegar.  Salt and pepper.  Stir to combine.  
4.  Bake for 20 to 30 minutes until brussels sprouts are fork tender and caramelized.
5.  Then remove from the oven and make wells to nestle the eggs in.  Gently place eggs into each well.  
6.  Shred some fresh parmesan over the dish and salt and pepper again to taste.  
7.  Bake another 5-7 minutes to cook eggs to desired doneness.  


Note:  I cook the rest of the bacon separately as a side since I have a house full of boys with bottomless stomachs and because who doesn't love extra bacon?

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

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Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

If you haven't had migas yet, it's a Tex-Mex version of eggs with fried tortilla strips.  The word migas means crumbs.  The Spanish version uses bread crumbs and the Tex-Mex version uses tortilla strips.  

Migas are a fun way to spice up your dinner routine.  Your base is tortilla strips and eggs.  Then you can add vegetables, cheeses, and even a little crumbled pancetta, bacon, or leftover meat to make them to your liking.  So quick and easy...no dinner plans, no problem.  Nothing to thaw, you can whip these up in no time.  

First, I cut some short tortilla strips and pan fry in a little peanut oil.  You can use your favorite frying oil.  They don't take very long, just until crisped.  I then lift them out of the pan and set them aside. Sprinkle with a little salt and they are ready for migas.  I like to use the oil to fry more tortillas to serve with this Tex-Mex dinner.  I cut additional tortillas into triangles and make chips.  You can carefully pour the oil off into another dish and wipe out this pan with a paper towel to make migas or use another skillet for the migas.  

Migas
Serves: 6-8
Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes (frying tortillas and then cooking eggs)

Ingredients:
6 yellow corn tortillas, plus extra if making homemade chips
Small amount of peanut or other frying oil
Small amount of butter and olive oil
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeds removed and diced (you can use less for kids, but it does add so much good flavor)
​2 roma tomatoes, diced
1 clove garlic, minced
1 dozen eggs 
1/4 cup half & half
Fresh ground salt and pepper 

Serve with:
Salsa
Sliced Avocado
Guacamole
Refried beans
Homemade tortilla chips
Cilantro
Rice
Shredded monterey jack, mexican blend, or cotija cheese

1.  Cut tortillas with kitchen shears and fry in a small amount of oil.  Set tortilla strips aside and lightly salt.  You can then make tortilla chips with extra oil and corn tortillas or move on to the migas.  
2.  If using the same skillet, drain off oil and wipe out skillet.  Then add a pat of butter and a small drizzle of olive oil to the skillet.  
3.  Over medium heat, saute onion, peppers, tomatoes, and garlic until softened.  
4.  Meanwhile, whisk eggs in a large mixing bowl with 1/4 C. half and half.  
5.  Once the vegetables have softened, add tortilla strips to the skillet.  
6.  Then add the egg mixture, stirring gently, almost folding.  Salt and pepper.  Cook until almost done, creamy and soft.  It will continue to cook in the pan after you remove it from the heat.  

Serve with cilantro, cheese, and your favorite Tex-Mex dinner sides.