This Brussels Sprout & Bacon Hash is a comforting breakfast that takes just 30 minutes to make. You can prep the majority of this dish up to 2 days in advance and then quickly top with eggs and bake before serving. It’s Whole30, Keto, Paleo & SCD and works just as well for dinner as it does for brunch!
I love putting a bit more effort into my weekend breakfasts, and making something that I wouldn’t have the time to prepare during the week, yet is still healthy.
This Brussel Sprout and Bacon Hash is so easy to make, and so delicious. Bacon and brussels sprouts are truly a match made in heaven and I really love how well they go together when the brussel sprouts are shredded.
The shredded brussels sprouts get coated in the runny egg yolk and it’s just pure breakfast bliss.
This is one of those breakfast dishes that would work just as well for dinner or lunch. It’s also a great dish to serve to guests because the hash can be prepared the day before and then topped with eggs and cooked quickly the following day before serving.
If you like to meal prep breakfast for the week ahead this brussels sprout and bacon hash is also a good option. You can prepare the hash up to the end of step 3 and then divide it into portions and store in the fridge. On weekday mornings crack an egg into one of the portions and quickly microwave it, or cook it on the stovetop until the egg is cooked to your liking.
Love one pan breakfast recipes? Here are a few other one pan breakfast recipes that you might enjoy:
- Mexican Breakfast Hash
- Spinach, Kale & Mushroom Baked Eggs
- 4-Ingredient Moroccan Omelette
- Spicy Tomato Baked Eggs
- Full English Breakfast Traybake
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Brussels Sprout & Bacon Hash with Eggs
Ingredients
- 500 grams brussel sprouts
- 1 medium onion thinly sliced
- 8-10 slices bacon
- 1/4 cup vegetable or chicken stock
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1/2 tsp chilli flakes
Instructions
- Trim the brussel sprouts, removing any damaged outer leaves. Shred the brussel sprouts by by cutting them into very thin slices using a knife or mandolin.
- In an oven proof skillet cook the bacon until crisp and then roughly chop into small pieces and set aside. Reserve approx 1 tbsp of the bacon grease in the skillet and add in the onion and cook it for 8-10 minutes until soft and golden in colour.
- Add the shredded brussel sprouts to the skillet and stir well. Add in the veg or chicken stock, mustard, apple cider vinegar and black pepper and leave to cook for approximately 6 minutes until the brussel sprouts are tender and slightly golden in colour. Stir in the chopped bacon.
- Create 4 wells in the mixture using a spoon. Crack an egg into each of the wells. To cook the eggs you can cover the pan with a lid and cook on medium low heat for 5-7 minutes. Alternatively you can transfer the skillet to the oven and bake at 175 degrees C (350F) for 8 minutes or until the eggs are cooked to your liking. Sprinkle with fresh chopped parsley or chilli flakes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This has become one of my favorite low carb breakfasts. I actually crave it. The best use of brussel sprouts in my opnion.
This looks delicious. I’m going to try this ! I’m wondering though if the calories might be off.
Absolutely loved this recipe. My husband isn’t a huge fan of eggs but he really liked them in this dish! It was great for leftovers as well. Good, hearty brunch!
Made this tonight and it was so delicious!!! We will definitely have it on our regular meal plan, whether it be breakfast or dinner. Thank you!!
It was amazingly awesome and delicious when I made it. Thanks.
So great to hear that Ashlyn!
I made this for breakfast and it was delicious!
Awesome! SO happy to hear that Robin!