Updated: Nov 20, 2018
Brussels sprouts for breakfast? YES! They are perfect in this hash and so great for fall weather as it starts to kick in. The mushroom hash keeps the starches down and adds flavor and additional micronutrients to this yummy dish.
Serving size: This recipe makes 2 servings (8oz each) Macronutrient Balance: 17g Protein/ 13g Fat/ 15g Carbohydrates
8 oz brussels sprouts - cut into thirds
3 shiitake mushrooms - corsely chopped
1 oz yellow onion - diced
1 garlic clove - minced
1 tsp ghee
4 sprigs of thyme - stems removed or 1 tsp dried thyme
salt and pepper to taste
In a large skillet, heat the ghee on medium to high heat.
Add onion and garlic and saute for 1 minute.
Add brussels sprouts and cook for 3-4 minutes or until they start to soften a bit.
Add mushrooms and cook for 2 minutes.
Add thyme and season with salt and pepper.
Make little pockets in the skillet and crack open the eggs. Cover with foil and cook until desired level. About 4-5 minutes for over easy eggs.
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