Breakfast Brussels Sprouts

This skillet with Brussels Sprouts, crispy bacon and eggs will leave you satisfied and ready to take on the day.

Are you ready for breakfast Brussels sprouts?

How to make breakfast Brussels sprouts

Featured Ingredients

• Bacon: Grab a package of your favorite uncured bacon and chop it into bite-size pieces.
• Brussels sprouts: Two pounds of Brussels sprouts become the star of this show.
• Eggs: A couple of fried eggs turn this from a 2-ingredient side dish to an irresistible breakfast skillet.
• Seasonings: It’s as simple as salt, black pepper and red pepper flakes (if you like it hot).

Step-by-Step Instructions

1. Heat a large cast iron skillet to medium-medium high heat.
2. Add the chopped bacon and cook 10-15 minutes, stirring regularly, until crispy.
3. Remove with a slotted spoon and place on a folded paper towel. Discard about half of the bacon fat.
4. Place the skillet bacon on the heat and add the Brussels sprouts to the hot bacon fat.
5. Cook 8-12 minutes, stirring only occasionally, until browned and crispy and desired doneness is reached, adding a little flavorless oil if pan becomes dry.
6. Season to taste with salt, pepper and crushed red pepper flakes (if using).
7. Heat a separate large non-stick skillet to medium heat.
8. Coat with cooking spray or a pat of butter.
9. Once hot, crack the eggs into the skillet. Reduce heat to medium low.
10. Cook 2-4 minutes, until white is cooked but yolk is runny.
11. Place a lid on for the last minute to help the whites cook.
12. Season with salt and pepper to taste.
13. Serve bacon Brussels sprouts with fried eggs.

Recipe Substitutions and Alterations

• For the bacon: You could use any breakfast meat, such as turkey, chicken or pork sausage or veggie crumbles.
• For the Brussels sprouts: You could grab a bag of pre-cut Brussels sprouts to make things easier and quicker.
• To add more veggies: You could add cubed potatoes or sweet potatoes to make this a heartier vegetable dish.
  • You could toss in a handful of leafy greens like spinach or kale.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Use veggie/plant-based breakfast crumbles (like Morning Star brand) instead of bacon.
  • Skip the eggs and add potatoes to make it heartier.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Skip the eggs.

The best Brussels sprouts recipes:

• Maple Mustard Brussels Sprouts
• Brussels Sprouts Cranberry Salad
• Brussels Sprouts Sausage Pasta
• Kung Pao Brussels Sprouts
• Mac and Cheese with Crispy Brussels Sprouts Topping

Breakfast Brussels Sprouts

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A simple and delicious 3-ingredient skillet breakfast with Brussels sprouts, crispy bacon and eggs that will leave you satisfied and ready to take on the day. 

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 25-30 mins
• Total Time: 35-45 mins
• Yield: Serves 4
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American

Ingredients

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• 8 slices uncured bacon, chopped
• 2 pounds Brussels sprouts, halved or quartered
• Coarse salt and ground black pepper
• Crushed red pepper flakes (optional)
• 8 large eggs

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Instructions

1. Heat a large cast iron skillet to medium-medium high heat. Add chopped bacon and cook 10-15 minutes, stirring regularly, until crispy. Remove with a slotted spoon and place on a folded paper towel. Discard about half of the bacon fat.
2. Place the skillet bacon on the heat and add the Brussels sprouts to the hot bacon fat. Cook 8-12 minutes, stirring only occasionally, until browned and crispy and desired doneness is reached, adding a little flavorless oil if pan becomes dry. Season to taste with salt, pepper and crushed red pepper flakes, if using.
3. Heat a separate large non-stick skillet to medium heat. Coat with cooking spray or a pat of butter.
4. Once hot, crack eggs into the skillet. Reduce heat to medium low. Cook 2-4 minutes, until white is cooked but yolk is runny. Place a lid on for the last minute to help the whites cook. Season with salt and pepper to taste.
5. Serve bacon Brussels sprouts with fried eggs.

Notes

Chef’s Tip: Add frozen or fresh cubed potatoes or sweet potatoes for a heartier dish. Saute them with the Brussels sprouts.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 301
• Sugar: 5g
• Sodium: 419mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 9g
• Protein: 24g
• Cholesterol: 392mg