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. 


  • 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


  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.


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