This Brussels sprouts with bacon breakfast hash is an easy, healthy recipe that’s low carb, Paleo, Keto, and Whole30. The baked runny eggs on top of salty bacon and crunchy shredded sprouts is a delicious healthy big breakfast you can make in just 20 minutes!
Why You’ll Love This Recipe:
You’ll love this easy breakfast recipe because it’s so easy to make in just 20 minutes!
It’s a healthy breakfast skillet filled with Brussels sprouts, garlic, and onions with real food that will keep you satisfied until your next meal.
This Brussels sprouts breakfast hash is made with whole foods and tons of flavor — plus it’s Whole30, paleo, low carb, and keto.
Meal prep this recipe so that you’ll have breakfast made on rushed weekday mornings. Just bake the eggs and done!
Ingredients and Tools I Used:
With just a few ingredients you can have breakfast made in 20 minutes!
Brussels sprouts: Look for Brussels sprouts that have bright green heads with leaves that are tightly packed. Stay away from yellow leaves, or black spots.
Bacon: Grab pasture-raised and humanely raised bacon.
Large eggs: Choose organic, pasture-raised eggs for the best quality.
Onion: Use yellow or red onion.
Garlic: Everything is better with a little garlic. If you don’t have fresh, garlic powder works, too.
Lodge Cast Iron Skillet: I used a 12-inch skillet. You can also use a 10-inch skillet, but reduce the amount of Brussels sprouts by half.
Recipe Steps
First, trim the ends off the Brussels sprouts and cut them in half. Place them in the food processor.
Next, shred them in the food processor. Pulse it a few times on shred and done!
Then, chop up the bacon. Fry the bacon pieces until they’re super crispy. Let the grease drain on a paper towel, but keep the extra grease in the pan.
Now, sauté the onion and garlic in the leftover oil! If you don’t want to use bacon grease, you can also use ghee, avocado oil, or grass-fed butter.
Once the onions are softened, add the shredded Brussels sprouts, salt, and black pepper. Keep stirring while you sauté until the sprouts begin to soften.
To add the eggs, make wells in the skillet with a spoon, glass, or measuring cup. Crack an egg into each hole, and bake until the eggs are perfect for you. I like mine runny!
Eggs will be a little bit jiggly out of the oven, but will cook more when taken out of the oven. Serve warm and garnish with parsley, and red pepper flakes.
After the Brussels sprouts hash cools, I store the hash in a glass tupperware container and pop it in the fridge. The rest of the week I will eat it for breakfast, lunch, or dinner as leftovers.
Tips and Tricks
Add more veggies: Add chopped bell pepper, cubed sweet potatoes, or sautéed mushrooms!
Make it vegan: Take out the bacon and eggs. Sauté mushrooms, bell peppers, and sweet potatoes along with the Brussels sprouts to make a veggie hash.
Save your leftovers: To reheat this healthy breakfast hash, put it in a glass bowl, and microwave the hash for 30-60 seconds. Please don’t heat it in plastic!
Not just for breakfast: eat this meal for lunch and dinner too!
This healthy breakfast hash is an easy recipe that’s low carb, Paleo, Keto, and Whole30. The baked runny eggs on top of salty bacon and crunchy shredded sprouts is a delicious healthy big breakfast you can make in just 20 minutes!
Ingredients
Scale
1 pound brussels sprouts, trimmed and sliced
1/2 pound pasture-raised bacon
3garlic cloves, minced
1 medium yellow onion, diced
1 teaspoonsalt
1/2 teaspoon black pepper
4–6pasture-raised eggs
parlsey, to garnish
red pepper flakes, to garnish
Instructions
Preheat oven to 350 degrees F. Shred Brussels sprouts using a food processor. Use shred setting and pulse until all sprouts are shredded. You may have to work in batches. Set aside.
Chop bacon into 1-inch pieces. In a large cast iron skillet over medium heat, cook bacon until crispy. Remove bacon from skillet and transfer to a paper towel-covered plate. In the same skillet, use the bacon grease to sauté onion and garlic for 1-2 minutes, or until onion is translucent.
Slightly reduce heat. Add shredded Brussels sprouts, salt, and pepper. Sauté for 2 to 3 minutes until they begin to soften, stirring frequently.
Using a spoon, make 4 to 6 wells in the hash to reveal bottom of the skillet. Crack an egg into each hole and bake for 10 to 13 minutes, or until the whites are set but the yolk is still runny. Eggs will be a little bit jiggly when they come out of the oven and will finish cooking after taken out of the oven. Serve warm and garnish with parsley and red pepper flakes.
I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!
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