1.) Preheat oven to 400 degrees F and line a baking sheet with parchment paper that has been lightly sprayed with oil.
2.) Wash the creamer potatoes thoroughly and pat dry. Place the potatoes one at a time on a cutting board and lay a pair of butter knives or chopsticks along both sides of the potato lengthwise. Use a knife to cut the potato crosswise into 1/8-inch slices, stopping your knife as it reaches the butter knives or chopsticks so that the bottom of the potato stays intact. Repeat this process with all the potatoes.
3.) Add the potatoes to the lined and oiled baking sheet and gently brush with olive oil, ensuring the oil gets between the slices. Place the potatoes in the oven and roast for 20 minutes.
4.) While the potatoes are roasting, prepare the other vegetables.
5.) After 20 minutes, remove the tray from the oven and add the chopped Brussels, red peppers, and red onions, dispersing the ingredients evenly. Season the vegetables with salt, pepper, and garlic powder. Return the baking sheet to the oven and roast for an additional 5 minutes, until the vegetables are almost done.
6.) Remove the baking sheet again from the oven, and using a spatula, make holes to crack the eggs into, ensuring that the parchment is lightly oiled in those sections. Crack the 4 eggs into those wells and bake for an additional 3-5 minutes until the eggs reach your desired level of doneness. For reference, after about 4 minutes, the eggs will be over easy. Season with Everything Bagel Seasoning and enjoy!