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Brussels Sprouts Hash
I love savory breakfasts! I also love starting my day with veggies and protein!
This quick Brussels hash provides a LOT of nutrition and flavor in one skillet!
Be sure to throw any other veggies you need to use into your skillet too! It will turn out great.
Also – this makes for a quick and easy dinner recipe too on a busy weeknight!
â“Did you know this fun fact?!
🤓 Brussels sprouts didn’t actually originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).
💡 But in the 1200s they were grown near Brussels, Belgium, which is where they got their name.
✅ If you turned up your nose at Brussels sprouts as a kid, definitely give them a try again – their nutrition power makes them a great addition to your regular rotation.
🔥 Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
💪 They also are a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.
👨ðŸ¾â€ðŸ³ Tip: Try them roasted.
So delicious! Toss them on salads, eat them as a side dish, or add them to scrambled eggs or a fritta.
REFERENCES:
4 servings
Ingredients:
- 1 Tbsp avocado oil, olive oil
- 1 small onion, diced
- 1 red bell pepper, seeded and diced
- 2-3 fresh garlic cloves, pressed
- 1 lb brussels sprouts, trimmed and quartered
- sea salt and ground pepper, to taste
- 3-4 Tbsps chicken stock or water
- 4 large eggs
- freshly chopped parsley or cilantro to garnish, if desired
Instructions:
Heat the oil in a large skillet over medium heat.
Saute the onion and pepper for 3-4 minutes.
Stir in the garlic and Brussels sprouts.
Season with sea salt and pepper to taste.
Cook, stirring occasionally until veggies begin to get a golden crust. Pour in the stock or water and cover the pan.
Reduce the heat to a low and continue to cook, covered, for about 5 minutes, or until veggies are tender.
Create 4 small spaces and gently crack the eggs into each.
Cover and cook until the eggs are done to your liking, about 4-5 minutes more.
Sprinkle with freshly chopped herbs if desired.
Enjoy immediately!
💚Rachel
Ingredients
- 1 Tbsp avocado oil, olive oil
- 1 small onion, diced
- 1 red bell pepper, seeded and diced
- 2-3 fresh garlic cloves, pressed
- 1 lb brussels sprouts, trimmed and quartered
- sea salt and ground pepper, to taste
- 3-4 Tbsps chicken stock or water
- 4 large eggs
- freshly chopped parsley or cilantro to garnish, if desired
Instructions
- Heat the oil in a large skillet over medium heat.
- Saute the onion and pepper for 3-4 minutes.
- Stir in the garlic and Brussels sprouts.
- Season with sea salt and pepper to taste.
- Cook, stirring occasionally until veggies begin to get a golden crust. Pour in the stock or water and cover the pan.
- Reduce the heat to a low and continue to cook, covered, for about 5 minutes, or until veggies are tender.
- Create 4 small spaces and gently crack the eggs into each. Cover and cook until the eggs are done to your liking, about 4-5 minutes more.
- Sprinkle with freshly chopped herbs if desired.
- Enjoy immediately!
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