Description
Sautéed Brussels sprouts topped with avocado and fried egg makes for a savory breakfast, lunch and dinner that is balanced, satisfying and ultra nutritious!
Ingredients
Brussels
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, minced
- pinch red pepper flakes
- 3 chicken sausages, cubed, I like these ones
- 10oz brussels sprouts, finely shredded
- 2 teaspoons coconut aminos (or soy sauce)
- 1 teaspoon apple cider vinegar
Sweet potatoes
- 2 medium sweet potatoes, sliced into rounds or half moons
- 1 tablespoon extra virgin olive oil
- 1 teaspoon each Italian seasoning and garlic powder
- 1/2 teaspoon each salt and pepper
Assembly
- 1 avocado, sliced
- eggs, fried to your liking
for serving (optional): fresh herbs like green onions, parsley or cilantro, goat cheese or feta, sriracha or hot sauce
Instructions
Brussels
In a large heavy bottomed saucepan, heat oil over medium heat. Add the red onion and chicken sausage and cook 7-10 minutes until sausage is browned and onions are softened and starting to caramelize. Add the red pepper flakes and stir until fragrant, 30 seconds. Add the shredded brussels and cook until wilted and softened, 5 minutes. Season with the coconut aminos and vinegar. Taste and add additional salt and pepper if needed.
Sweet potatoes
Preheat oven to 425. On a lined baking sheet, drizzle potatoes with oil and sprinkle with seasonings. Get in with your hands and really get the potatoes coated with oil and seasonings. Bake for 25 minutes until golden and crispy. I like to finish off with 2 minutes on broil to really get those browned crispy bits, but be careful not to burn!
Assembly
Fry eggs to your liking. Slice up some avocado. Pile in the hash, top with sweet potatoes, egg and avocado. Garnish with whatever your heart desires! Green onions, cilantro, goat cheese and sriracha are all highly recommended.
Notes
Meal prep: prepare the hash and sweet potatoes and store separately. Add a fresh fried egg when ready to eat or prep hard boiled eggs to add instead. Prep and store additional toppings to add when ready to eat!
Make it vegan: you could try adding garbanzo beans in place of the chicken sausage and leave off the egg.
Nutrition facts are calculated with 1 egg per serving and are an approximation. Values will differ slightly depending on brands/ingredients used.
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Nutrition
- Serving Size: 1/4 of recipe
- Calories: 397
- Sugar: 5g
- Sodium: 614mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 241mg