Easy Brussels Sprouts and Bacon Hash
Servings: 4
Ingredients
- 5-6 slices thick-cut bacon diced (See note*)
- 1 lb Brussels sprouts
- 1 medium onion diced
- 6 eggs
- ¼ c coconut milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- To begin, trim the stem ends off of your Brussels sprouts and cut them in half. Wash them and leave them in a colander to drip dry for a bit.
- Sauté the diced bacon in a large skillet (preferably cast iron) over medium heat until it is nice and crispy.
- Scoop the bacon out with a slotted spoon and place it in a dish that is lined with paper towels. Set it aside for now.
- Cook your Brussels sprouts and the diced onion in the bacon drippings over medium heat, until the Brussels sprouts are beautifully caramelized.
- Next you’ll beat the eggs, coconut milk, garlic, salt, pepper, and a dash of cayenne pepper together until bubbly.
- Make a space in the center of the skillet and pour in the egg mixture. Let it sit for a couple minutes so that the eggs begin to cook over medium low heat.
- Slowly begin stirring in the Brussels sprouts and onion. Cook it until the eggs are done.
- Sprinkle in the cooked bacon and your meal is finished!
Notes
- I now use turkey bacon for this to be biblically clean. If extra oil is needed, I simply add a little butter or duck fat.
See This Recipe:
https://cosmopolitancornbread.com/brussels-sprouts-bacon-hash/Nutrition
Serving: 1c | Calories: 734kcal | Carbohydrates: 56g | Protein: 51g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 982mg | Sodium: 1082mg | Potassium: 2446mg | Fiber: 20g | Sugar: 16g | Vitamin A: 5061IU | Vitamin C: 395mg | Calcium: 380mg | Iron: 13mg
