This Brussels sprouts hash with bacon is an easy, healthy breakfast 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 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.
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!
1 pound brussels sprouts, trimmed and sliced
1/2 pound pasture-raised bacon
3garlic cloves, minced
1 medium yellow onion, diced
1/2 teaspoon black pepper
parlsey, to garnish
red pepper flakes, to garnish
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.