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 blogging part that's got me. I'm either making something I've already shared or what I'm making 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, 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 ...
Ingredients
- 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
Instructions
Heat a griddle or large non-stick pan over medium high heat and add the bacon. Once the fat begins to render and get crisp, about 2-3 minutes, add the chopped Brussels sprouts on top and sauté.
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 evenly on the pan again. This allows the potatoes and sprouts to begin to crisp up and brown.
Once the potatoes are warmed through and browning add the scrambled 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. 🙂
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The Ultimate Scramble With Bacon, Brussels Sprouts and Potatoes
Ingredients
- 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
Instructions
- Heat a griddle or large non-stick pan over medium high heat and add the bacon. Once the fat begins to render and get crisp, about 2-3 minutes, add the chopped Brussels sprouts on top and sauté.6 large raw Brussels sprouts, 2 slices of bacon
- 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 evenly on the pan again. This allows the potatoes and sprouts to begin to crisp up and brown.Leftover baked potato
- Once the potatoes are warmed through and browning add the scrambled 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. 🙂2 eggs, Pinch of kosher salt
Mary Purvis says
Hi Roni, I've followed your website for many years, and have really enjoyed your posts. I don't do facebook though, so if you stop posting here, I will miss out.
Lauren says
I love this dish! I make something similar, except I put over-easy eggs on top of the Brussels sprout, bacon, and potato hash. The yolk makes a "sauce" that is soooo good!
Rebecca says
I LOVE your posts, but try not to spend time on FB. That being said, I wholeheartedly support you doing what is best for you!