This brussels sprouts with bacon breakfast hash is an easy, healthy recipe that’s low carb, Paleo, Keto, and Whole30. Shredded brussels sprouts are sauteed in a skillet with crispy bacon, and eggs are oven baked at the end for a simple breakfast that you can make in just 20 minutes!
WHY YOU’LL LOVE THIS BRUSSELS SPROUTS BREAKFAST HASH
You will have breakfast made in a quick 20 minutes!
It’s a healthy breakfast skillet with real food that will keep you satisfied until your next meal.
Made from whole foods, in addition to being Whole30, Paleo, low carb, and Keto.
Meal prep this recipe so that you’ll have breakfast made on rushed weekday mornings.
INGREDIENTS & TOOLS:
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.
Large eggs- choose organic, pasture-raised eggs for the best quality.
HOW TO MAKE THIS BRUSSELS SPROUTS WITH BACON BREAKFAST HASH
SHRED THE BRUSSELS SPROUTS
First, preheat oven to 350 degrees Fahrenheit. Start by trimming the ends off the brussels sprouts, and slicing them in half vertically. Place them in the food processor.
Use the shred setting and pulse, just a few times, until all brussels sprouts are shredded. Depending on the processor you use, you may have to work in batches.
I use the Ninja food processor and was able to fill it full with brussels sprouts and shred them quickly with just a few pulses. Be careful not to over shred the sprouts.
FRY THE BACON
Set aside the brussels sprouts and slice bacon into 1″ pieces on a cutting board. In a large skillet, over medium heat, fry the bacon pieces up and place the bacon on a paper toweled covered plate once it is crispy. Set aside.
SAUTE GARLIC AND ONION
In the same skillet with bacon grease, saute onion and garlic for 1-2 minutes. If you don’t want to use bacon grease, you can also use ghee, avocado oil, or grass-fed butter. Just dump the bacon grease out, and add the other oil before sauteing.
SAUTE BRUSSELS SPROUTS
Slightly reduce heat and add shredded brussels sprouts, salt, and black pepper. Saute for about 2-3 minutes, stirring frequently, until the sprouts begin to soften.
BAKE THE HASH
Make 4-6 wells in the skillet with a spoon. Crack an egg into each hole and bake the skillet for 10-13 minutes.
If you are want runny eggs, bake the hash for 10 minutes. If you want over medium eggs, bake for 13 minutes. Baking any longer will cause the eggs to be hard and overcooked.
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 brussel sprouts hash is cooled, 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.
To reheat the hash, you can place it in a glass bowl (please don’t heat in plastic), and microwave the hash for 30-60 seconds.
Obviously, if you have leftover hash, but no eggs left, fry you up an egg girl!
BRUSSELS SPROUTS BREAKFAST HASH TIPS AND VARIATIONS:
To add more veggies– Add chopped bell pepper, cubed sweet potato, or sauteed mushrooms
To make vegan– Take out the bacon and eggs. Saute mushrooms, bell peppers, and sweet potatoes along with the brussels sprouts to make a veggie hash.
Not just for breakfast- eat this meal for lunch and dinner too!
This brussels sprouts with bacon breakfast hash is an easy, healthy recipe that’s low carb, Paleo, Keto, and Whole30. Shredded brussels sprouts are sauteed in a skillet with bacon, and eggs are oven baked at the end for a simple breakfast that you’ll keep coming back for!
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 Fahrenheit. Shred the brussels sprouts using a food processor. Use the shred setting on the food processor and pulse until all brussels sprouts are shredded. You may have to work in batches, depending on the size of your food processor. 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 2-3 minutes until they begin to soften, stirring frequently.
Using a spoon, make four-six wells in the hash to reveal bottom of the skillet. Crack an egg into each hole and bake for 10-13 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.