Serve breakfast hash with: roasted sweet potatoes, sautéed mushrooms, or butternut squash.Not just for breakfast: eat this meal for lunch and dinner too!.Save your leftovers: To reheat this healthy breakfast hash, put it in a glass bowl, and microwave the hash for 30-60 seconds.Sauté mushrooms, bell peppers, and sweet potatoes along with the Brussels sprouts to make a veggie hash. Make it vegan: Take out the bacon and eggs.Add more veggies: Add chopped bell pepper, cubed sweet potatoes, or sautéed mushrooms!.The rest of the week I will eat it for breakfast, lunch, or dinner as leftovers. Serve warm and garnish with parsley, and red pepper flakes.Īfter the Brussels sprouts hash cools, I store the hash in a glass tupperware container and pop it in the fridge. Eggs will be a little bit jiggly out of the oven, but will cook more when taken out of the oven.Crack an egg into each hole, and bake until the eggs are perfect for you. To add the eggs, make wells in the skillet with a spoon, glass, or measuring cup.Keep stirring while you sauté until the sprouts begin to soften. Once the onions are softened, add the shredded Brussels sprouts, salt, and black pepper.Now, sauté the onion and garlic in the leftover oil! If you don’t want to use bacon grease, you can also use ghee, avocado oil, or grass-fed butter.Let the grease drain on a paper towel, but keep the extra grease in the pan. Fry the bacon pieces until they’re super crispy. Next, shred them in the food processor.First, trim the ends off the Brussels sprouts and cut them in half.You can also use a 10-inch skillet, but reduce the amount of Brussels sprouts by half. Lodge Cast Iron Skillet: I used a 12-inch skillet.Food processor : I use the Ninja food processor and love it!.
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If you don’t have fresh, garlic powder works, too. Garlic: Everything is better with a little garlic.Large eggs: Choose organic, pasture-raised eggs for the best quality.Bacon: Grab pasture-raised and humanely raised bacon.Stay away from yellow leaves, or black spots. Brussels sprouts: Look for Brussels sprouts that have bright green heads with leaves that are tightly packed.With just a few ingredients you can have breakfast made in 20 minutes! Meal prep this recipe so that you’ll have breakfast made on rushed weekday mornings.
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