Heat a medium-sized non-stick pan over medium-high heat. Add ½ the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp.
Add brussels sprouts and sauté for about another 2 to 3 minutes. Since the sprouts have been sliced so thinly, they will cook quite quickly. Add your flavors and nuts and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat.
Add another half tbs. of oil and crack your egg(s) into pan. If you’re indulging and want to fry your eggs with some butter, you’re welcome to use a combination of butter / oil (hey, if you’re having brussels sprouts for breakfast, you can indulge and no one will criticize!). Once your egg is fried, slide it over your hash and sprinkle with desired amount of salt and pepper. At this point, I like to break the yolk, and use it as a sauce for my brussels sprout breakfast hash.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 129 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 160.7mg||49 %|
|Sodium 81.9mg||3 %|
|Potassium 652mg||17 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 8.9g|
|Protein 11.8g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 219
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