Yesterday I confessed on my weight loss/maintenance blog that I’ve lost a bit of motivation to post here on GreenLiteBites. I was temporarily reenergized with my Whole30 stint but alas, it’s faded. I’m cooking though. A lot! It’s the bloggingÂ part that’s got me. I’m either making something I’ve already shared or what I’m makingÂ doesn’t really feel blogworthy.
I have, however, started to share more simple ideas on the GreenLiteBites Facebook page. So I may be blogging less here but I’m still around.
Anyway, this morning I made what I think is the ultimate scramble. I’ve gotten into the habit of keeping Brussels sprouts on hand so I can use them as a side dish for dinner, a quick salad or for breakfast in my eggs like this.
The combination of bacon,Â Brussels sprouts and potato is perfection, and I bring everything together with a couple of eggs to make a hash-like scramble. Here’s what I do …
- 2 slices of bacon, chopped
- 6 large raw Brussels sprouts, chopped (200g)
- Pinch of kosher salt
- Leftover baked potato, cubed (if you don’t have one pop a raw potato in the microwave for a few minutes to soften. it works just as good.)
- 2 eggs, scrambled
Heat a griddle or large non-stick pan over medium high heat and add the bacon. Once the fatÂ begins to render and get crisp, about 2-3 minutes, add the chopped Brussels sprouts on top and sautĂ©.
Continue to cook the Brussels sprouts until they soften (another 2 minutes or so), add the potatoes. Spread everything around in the pan and cook for 20-30 seconds before tossing and redistributing it Â evenly on the pan again. This allows the potatoes and sproutsÂ to begin to crisp up and brown.
Once the potatoes are warmed throughÂ and browning add the scrambledÂ egg on top and mix into everything. It will cook up in a minute. Remove from heat and top with your favorite hot sauce! At least that’s what I do. :)
|Servings||Amt per Serving|
|Â 495||34g||5g||Points:Â 12||P+:Â 13|
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