Servings: 2 · Prep Time: 5 mins · Cooking Time: 23 mins
Total Time: 28 mins
This easy one pan breakfast is packed with low carb veggies, salty bacon and nutrient dense eggs. This is a simple yet tasty option- perfect for weekend brunching!
- sprouts (180g washed and halved)
- streaky bacon (4 rashers roughly diced)
- kale (2 cups tough stalks removed)
- garlic (1 clove minced)
- olive oil (1 tbsp)
- fresh thyme leaves (1tsp)
- sea salt and freshly ground black pepper (pinch)
Preheat the oven to 200 degrees Celsius, 180 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 sprout 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 on 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.
Brussels Sprouts Keto Breakfast Hash 1.CR2
Brussels Sprouts Keto Breakfast Hash 2.CR2
Brussels Sprouts Keto Breakfast Hash 3.CR2