FacebookInstragramPinterestGoogle

Blog

7 Days Fun of Clean RecipesDownload
14Jan, 23
Clean Food Love
Jump to recipe

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!

❓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.

👨🏾‍🍳 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


Leave a Comment Below:

Print Friendly, PDF & Email
..

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block