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Brussels Sprout Breakfast Hash | Mackin' Cheese

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

My ideal brunch food toes the line of both breakfast and lunch. That’s certainly what the word “brunch” implies, right? A dish that’s not to sweet, like pancakes, and not too definitively lunch, like a sandwich.

Let’s be real. I’ll take anything delicious as long as it has an egg on top.

An egg at breakfast gets the day going in the right direction. What accompanies the egg is a minor character in it all. This particular dish features Brussels sprouts, but it’s only there to mop up and flavor the egg yolk.

When I studied abroad in Spain, my host mom thought it was absurd to eat an egg for breakfast. One day, she made me bacon and eggs for lunch. It was my first meal of the day, so I was over the moon with excitement to “trick” her into giving me eggs for “breakfast.” I’ve never again taken for granted eggs at breakfast.

A Brussels sprout breakfast hash is so perfectly strange. My dad’s response was, “Huh. Weird.” But it works. They’re cooked down and ever so tender, with a browned and garlic-y essence throughout. The fresh red tomato is a colorful compliment to all the green goodness. This would be great with bacon or crumbled sausage as well, but what wouldn’t be even better with bacon added to it? No matter how you make them, eggs will continue to be my favorite way to kick the day off right.

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash


Brussels Sprout Breakfast Hash

Serves: 1

Brussels Sprout Breakfast Hash


1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 small shallot, minced
4-6 large Brussels sprouts, shredded
4-6 cherry tomatoes, thinly sliced
1 large egg
salt and pepper, to taste


To shred the Brussels sprouts, use a food processor or slice thinly.

Heat olive oil and butter in a skillet over medium heat. Add the garlic and shallot, cooking for about 30 seconds. Add the Brussels sprouts and tomatoes, stirring to combine. Season with salt and pepper. Cook until the Brussels sprouts are wilted and beginning to brown. Make a well in the middle of the pan and crack the egg into it. When the egg is cooked, remove with a spatula. Top with more cherry tomatoes. Enjoy!


Adapted from Food for My Family


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