Why You’ll Love Brussels Sprouts Hash for Breakfast!
I often pick meals based on nutrient density and what I feel my body needs at the time. Breakfast often involves vegetables and to get my husband to want this too, I’ll add a little bacon in it for him. 🙂 It’s a little sneaky, I admit, but he’ll eat a few heaping cups of Brussels sprouts (in the morning!) this way.
Ingredients in Brussels Sprouts Hash with Bacon
- Bacon (optional- or use turkey bacon or Tofu Bacon, or store-bought vegetarian “bacon bits”)
- Extra Virgin Olive oil – for sauteing
- Shredded Brussels sprouts – buy them whole and slice or buy them preshredded
- Onion- white or yellow
- salt and pepper to taste
- Eggs – for poaching or sunny side up fried egg.
- Aleppo pepper ( or chili flakes) to taste
How to make Brussels Sprouts Hash
Crisp up the bacon in a skillet and set them aside- 3 slices are enough.
While the Brussels sprouts are cooking, poach or fry your eggs.
Serving Suggestions
Divide the Brussels sprouts hash among bowls and top with the eggs. Sprinkle with finishing salt, black pepper and my favorite ….Aleppo Chili Pepper!
Storing Brussels Sprouts and Bacon Hash
Leftover hash can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, or microwave.
More Healthy High-Protein Breakfast Ideas
Brussels Sprouts Hash Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3-4
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Description
A delicious low-carb breakfast- Brussels sprouts and bacon hash topped with soft pillowy poached eggs. Bacon is optional. See recipe notes for alternatives!
Ingredients
- 3 slices bacon ( optional- or use vegetarian “baco bits”)
- 4 cups sliced Brussels sprouts
- 1/2 small onion, thinly sliced
- salt and pepper to taste
- 4–8 eggs, poached ( or fried)
- finishing salt
- fresh cracked pepper
- Pinch Aleppo pepper ( or chili flakes)
Instructions
- If using bacon, crisp bacon up in a skillet, then set aside on paper towel. Wipe out pan, and re-use; heat 1 tablespoon oil over med-high heat, and add onions, stir for 2-3 minutes.
- Add sliced Brussels sprouts and a generous pinch of salt and pepper. Lower heat to medium and stir frequently, until brussel sprouts are melting and tender, about 7 minutes. Crumble cooled bacon into the Brussels sprouts, stirring to incorporate. Keep on very low heat while making eggs.
- Poach ( or fry) eggs to desired doneness. Divide brussel sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with finishing salt, cracked pepper and aleppo pepper ( or chili flakes).
- Serve immediately.
Notes
Bacon alternatives: Try turkey bacon, or our vegan bacon!
Nutrition
- Serving Size: one cup with out eggs
- Calories: 172
- Sugar: 3.4 g
- Sodium: 409 mg
- Fat: 11.5 g
- Saturated Fat: 3.8 g
- Carbohydrates: 11.9 g
- Fiber: 4.7 g
- Protein: 7.6 g
- Cholesterol: 18.5 mg
Who would of thought, Brussels Sprout for breakfast. It was excellent. Our guests loved every delicious and healthy bite!
Glad you enjoyed these Joseph!
This is my new go to favorite. Even my kids who are 11 and 16 loved it. I used the pinch of Aleppo pepper too and loved it too. Thanks for this great version of hash!
Great to hear!
Delicious and easy to make! I used pancetta instead of bacon out of curiosity. Turned out great. Thanks, Sylvia!
YUUUMMMM!!!! So good. Just made this for lunch and loved it!!
I’ve never heard of aleppo chili pepper before, but I’m definitely going to try and find it! Sounds awesome. I’ve been on a huge brussels sprout kick recently, so I think I’ll have to try this recipe for sure.
Track it down….it has the best flavor!!
I made it this morning. Didn’t have an onion and used chili flakes. Cut the recipe to single serving and it was delicious!
Love how you improvised! Glad you enjoyed. 🙂
I’m on low carb so this is PERFRCT! I had shaved brussel sprouts, tossed them in a bit of bacon drippings, salt/pepper and roasted rather than pan cook because I love the crispy pieces. So good. Thinking next time might add a dusting of Parm at the end.
Yum! Perfect Elaine!
This looks so awesome – I’m sure it would make a great brunch or even brinner with a side of sourdough!
For sure Millie!