Keto Brussels Sprouts Breakfast Hash

Keto Brussels Sprouts Breakfast Hash

 

Keto Brussels Sprouts Breakfast Hash

Keto Brussels Sprouts Breakfast Hash

This easy one pan keto breakfast is packed with low carb veggies, salty bacon and nutrient-dense eggs.
This is a simple yet tasty option- perfect for weekend brunching!
5 from 4 votes
Prep Time 5 mins
Cook Time 23 mins
Total Time 28 mins
Course Breakfast, brunch
Cuisine British
Servings 2 people
Calories 246 kcal

Ingredients
  

  • 180 g sprouts washed and halved
  • 4 streaky bacon rashers (strips) roughly diced
  • 1 tbsp extra virgin olive oil
  • 85 g kale tough stalks removed
  • 1 tsp fresh thyme leaves
  • 1 clove garlic minced
  • 2 eggs
  • salt and pepper to season

Instructions
 

  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Add the sprouts to a sheet pan or shallow baking tray along with the diced bacon. Drizzle with half the olive oil and bake for 10 minutes.
  • Whilst the sprouts are cooking, add the kale to a mixing bowl along with the thyme leaves, remaining olive oil, garlic and a little salt and pepper. Mix well to combine.
  • Add the kale to the tray with the bacon and sprouts and mix everything together. Bake for a further 5 minutes so the kale just starts to crisp.
  • Remove the tray from the oven and create two wells in the mixture. Crack an egg into each well, season with a little salt and pepper, then return to the oven to bake for 7-8 minutes or until the vegetables are tender, the bacon is cooked and the egg is done to preference.

Nutrition

Calories: 246kcalCarbohydrates: 9gProtein: 14gFat: 18gFiber: 3g
Keyword Bacon, Breakfast, brunch, carb dodging, Dairy-Free, gluten free, Hash, keto, low carb, low carb recipe, Sprouts
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