Made with just 5 simple ingredients, this Whole30 Brussels Sprouts Hash is the perfect low-carb recipe for breakfast, brunch, and dinner. Serve it on its own for a filling meal, or use it as a healthy side dish! 

No More Bland Brussels

With the back-to-school season in full swing, I have fully embraced another round of Whole30. That means that meal prep has been a lifesaver. However, while I’ve got dinners covered with meals like Crispy Rosemary Chicken and Potatoes, Whole30 Burger Bowls, and Foolproof Baked Salmon, I’ve found myself struggling a bit with side dishes and breakfast options. While things like oatmeal, toast, rice, and pasta are super easy and always big hits with my boys, they don’t exactly meet the Whole30 guidelines. Plus, I like to have a little green on our plates! 

So, in an effort to include more veggies in all of our diets, I decided to brainstorm a healthy recipe that was full of nutrients but tasty enough to be enjoyed by everyone with 0 complaints. That’s when I realized that Brussels sprouts will be coming into season! A bit of a controversial vegetable, I’m convinced that those who say they don’t like them just haven’t had them done right. After all, veggies aren’t meant to be soggy, bland, or flavorless! So, if that’s you, just hear me out with the recipe. Then, you can make up your mind! 

Not only is it super easy to make, it also features minimal ingredients, tons of flavor, and very few carbs. Instead of wasting time heating up the oven on a busy weeknight, I opted for a skillet, and hoped for the best! Luckily, the results couldn’t have turned out better! Not only did my Brussels sprouts cook through, but they were also perfectly crispy and full of flavor thanks to the addition of bacon. Want to know the best part? They boys loved them, too! 

Are you ready to get cooking this newfound favorite? Let’s go! 

Ingredients for Brussels Sprouts with Bacon 

To keep this recipe as easy as possible, I kept the ingredient list to an absolute minimum. Of course, feel free to get as creative as you’d like. However, for my recipe as it is, you probably already have the ingredients waiting for you!  

Brussels Sprouts – For super-easy cooking, I buy the pre-shredded Brussels sprouts found in bags in the produce section of the store. However, you can absolutely use whole Brussels sprouts. Just be sure to shred them into fine pieces before use! 

Bacon – If you’re following a Whole30 diet, be sure to check the ingredient list to make sure your bacon is compliant before use

Eggs – Eggs add tons of flavor, protein, and healthy fats to this dish. However, if you want to minimize the fat content, you could swap them out for egg whites instead. 

Onion – I recommend using a yellow onion to add a bit of sweetness and flavor to these Whole30 Brussels sprouts. White onions would work as well, but I don’t recommend using red onions as the flavor is slightly too strong for this recipe. 

Seasonings – I included garlic powder and onion powder, but feel free to use any of your own favorite seasonings. For instance, you could include chili flakes for a bit of heat, or, add everything but the bagel seasoning for more flavor! 

Whole30 Brussels Sprouts Hash topped with hot sauce on a white plate with a fork and towel on the side

How to Make Brussels Sprouts Hash

You guys aren’t going to believe how incredibly easy this Whole30 brussels sprouts recipe is to make! All you need is a few minutes and a hot skillet. 

Heat Skillet. Place the skillet over medium heat. Once hot, add the bacon and let it cook until it begins to crisp up a bit. You do not want to let it fully cook. 

Add Onions. When the bacon has nearly reached your desired doneness, add the sliced onion, and let them saute until they become translucent. Then, add the Brussels sprouts, and mix thoroughly to combine all of the ingredients. 

Cover Skillet. Cover the skillet, and let it sit on the heat for 2-3 minutes or until the thicker Brussels sprouts start to become tender. However, you’ll want to be sure to remove the lid before they become too mushy! 

Make Nests. Once the Brussels have softened, add your seasonings, use a wooden spoon to create 4 nests or empty spaces, and crack an egg in each. 

Cook Eggs. Cover the skillet once again, and let the eggs cook until they have reached your desired doneness. For this hash, I like to keep mine a bit on the runny side and let them cook for 3-4 minutes.  

Serving Suggestions

Personally, I find this Brussels sprouts hash super filling all on its own. However, if you really want to go big and serve a full spread, it’s a great companion to protein sources like baked chicken or steak! I also like to include sweet potatoes as a side or in the hash. 

Storage Tips

This recipe is best eaten immediately. However, if you want to store leftovers for later, place them in an airtight container, and keep them in the fridge for up to 3-4 days. Just keep in mind that your eggs will cook more when you reheat them. 

More Veggie-Filled Side Dish Recipes

That’s it for now, friends! Are you a Brussels sprouts fan? Let me know in the comments below. Even if you aren’t I hope you give this paleo Brussels sprouts hash a try, and let me know what you think! 

Also, of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week! 

In the meantime, enjoy!

Karin

Brussels Sprout Hash

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Course: Breakfast
Servings: 0

Ingredients

  • 1.5 cups shredded Brussles Sprouts
  • 4 strips bacon check your label if you want to remain Whole30 compliant
  • 4 eggs
  • 1/2 med yellow onion diced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

  • Heat skillet over medium high heat, once hot, add the bacon and begin to crisp
  • Begin to crisp up the bacon, adding the onion about when the bacon is nearly finished crisping to you liking
  • Once the onions are translucent, add the sprouts, mixing thoroughly
  • Cover the skillet, allowing the thicker sprouts to soften- about 2-3 minutes; you still want them to have some bite
  • Add garlic and onion powder, and salt and pepper to taste
  • Using a wooden spoon, make 4 little nests, cracking an egg in each
  • Cover and cook eggs until desired doneness. For this hash, I like mine slightly runny, about 3 minutes
  • Heavy sprinkle of Everything But the Bagel seasoning, if desired

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