This Brussels sprout hash with fried eggs recipe is another savory breakfast option for you. But if you want to whip this up for lunch or dinner – hey, you do you!
We chose to fry the eggs for this dish, but you could eat them however you like. You could scramble or poach those babies if you prefer that more. Truly, you can’t go wrong.
You might think Brussels sprouts for breakfast sound gross, but this recipe is far from gross. It’s filling because it’s packed down with protein (from those eggs) and fiber from the sprouts. Anytime you can get a boost of vegetables in the morning, do it.
The fact that we’re shredding these Brussels sprouts is what makes this recipe hash-like. You can do this a number of ways. You can use a grater. Core the sprouts and then hand-shred them using the grater. If your food processor has a grater attachment, you can use that as well.
If you don’t want to do the work, you might be lucky enough to find pre-shredded sprouts at your local grocery store. Look in the refrigerated produce section. I know I have been able to find them before at my Trader Joe’s store.
This dish comes together so easily. You’re going to start by cooking up the chopped bacon in a pan. Once it’s done, remove from the pan and throw in your onion and garlic. Cook until fragrant.
Next, your shredded sprouts will go into the pan. Season with the lemon pepper. You’re looking for a lightly browned color. Stir often until it reaches a golden color and soft texture.
You can plate that delicious mixture once it’s done. Then cook up your eggs how you like them. We recommend frying, but like I said, you can go crazy here. Anything will work!
Place the eggs on top of your hash and there you have it – a delicious, filling, EASY breakfast to keep you fueled for a busy day.
If you like this recipe, check out these others:
Brussels Sprout Hash with Fried Eggs
- 4 slices bacon diced
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups cored and shredded Brussels sprouts
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon olive oil
- 4 eggs
- Sea salt and fresh ground pepper to taste
In a heavy nonstick skillet, cook the bacon until crisp. Remove with a slotted spoon and drain paper towels.
Add the onion to the pan and cook until softened. Add the garlic and cook for about 30 seconds. Stir in the Brussels sprouts and lemon pepper seasoning, and stir and cook until softened and lightly browned. Remove from pan.
Add the olive oil and crack the eggs in the pan. Fry to your liking.
Serve the eggs over top the hash.
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