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  • 4 Thomas' Original English Muffins
  • 1 lb Brusselss sprouts halved or quartered, depending on size
  • 1 tbsp avocado oil or olive oil
  • ½ large onion, diced (or 1 small onion)
  • 3 cloves garlic, minced
  • 8 slices nitrate-free bacon sugar free, cut into pieces
  • 6 eggs
  • 1 bag hash browns
  • salt & pepper to taste
  • everything Bagel seasoning
  • crushed red pepper (optional)


  1. Preheat your oven to 425°F.
  2. Arrange Brussels sprouts and hash browns on a sheet pan in a single layer, drizzle with the olive oil and sprinkle with salt & pepper.
  3. Sprinkle onions over the top, then arrange bacon pieces evenly over veggies.
  4. Roast in the oven for 15 mins, then sprinkle with garlic and gently stir.
  5. Roast another 10 mins or until bacon is crisp and veggies soft, then remove from oven.
  6. Make small spaces in the hash for each egg. Crack one at a time gently into the space, careful not to “break” the yolk. (Although if it breaks, it’s still fine!)
  7. Sprinkle everything Bagel seasoning and crushed red pepper over eggs, bacon, and veggies as desired.
  8. Return sheet pan to oven and bake another 5-10 mins or until eggs are cooked to preference.
  9. Remove from oven and serve immediately with lightly toasted and buttered Thomas’ English Muffins. Enjoy!

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