Balsamic Brussel sprouts with bacon and eggs is a delicious versatile holiday meal. Serve it for breakfast with an egg on top or for a side without the egg!
So every time I go to photograph eggs I get super excited. When you see a recipe with eggs in it, especially yolk, don’t you want to just dive in?
Then as I’m getting set up to take my photos I realize how difficult it is to photograph eggs. They reflect light weird and they are basically my arch nemesis.
Yes, I have fried eggs on my list of arch nemesis but also on my list of top 10 things in life I love. It’s a confusing relationship, to say the least.
Anyways, today marks the beginning of a series of holiday-themed recipes that I’m super excited to share with you. Next week will be a bunch of new Thanksgiving side dishes, which are in addition the Healthy Thanksgiving Menu I already shared!
Then the week after I’ll assume that you have your menu set (if you don’t don’t worry just head to the Thanksgiving Menu post, all the work is done for you) so I’ll be sharing new ways to use your leftovers. All leftovers will basically be how to turn your Thanksgiving leftovers into Cinco De Mayo food. I guess I really am just a child of the Southwest!
Okay, so I know there are a MILLION recipes out there on how to make Bacon Brussel Sprouts, I get it. You have a ton to chose from, you probably already have your favorite.
My intention in sharing this recipe was to give you a new idea of how to use them. Why not #putaneggonit and serve it for breakfast?
I got this idea because the only people that really like Brussel sprouts in my house are my MIL and I. Last year I denied her Brussel sprouts at one of our holiday feasts and then felt terrible (#hostguilt).
I think the thing is, I usually make whatever I want and just assume that Mr. Hungry will eat it. I think she actually tries to feed her family what they like not just what she likes.
So she gets excited when more than one person will eat the Brussels. I prefer to take the “this is what I made you approach, take or leave it.” Nine times out of ten, Mr. Hungry eats it. Sometimes I hear him saying to himself “this is good for me, this is good for my health.” As he chokes it down.
My point is, that if you have Brussel sprout lovers in your house you can make this ahead (or in the morning if you have time, but let’s be honest, ain’t nobody got time for that Thanskgiving morning) and just add eggs to it for breakfast. Or you can serve it without the eggs as a side dish, your call! Or, if people hate Brussel Sprouts they can eat the leftover bacon and cook themselves some eggs.
You see where I’m going with this? It’s more of a versatile dish than you think! Mr. Hungry actually ate the leftovers at work all week with some sweet chardonnay chicken sausage from TJs. Do you think he whispers to himself at work? I would pay GOOD money to see that. And let’s hope he doesn’t read today’s post… ha ha enjoy this one and let me know if you try it out!
One Pan Basalmic Brussel Sprouts with Bacon and Eggs
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ONE PAN: Brussel Sprouts with Bacon and Eggs
~1 Tablespoon reserved bacon fat/aka lard ( to fry eggs in)sauce:
- 1/3 cup balsamic vinegar
- ¼ cup maple syrup
- 1 tablespoon gluten-free Worcestershire
- 6-15 drops Tabasco optional
- Cook bacon to desired crispiness level in a large nonstick pan that has a lid. (You’ll need the top later on.) Remove the bacon from the pan and set aside. Drain any excess fat into a mason jar and keep that shit, it will taste good in future recipes. (Like my bacon green beans.)
- Wash your Brussel sprouts and then cut them into halves and quarters. Huge ones I cut into quarters, medium and small into halves.
- Make the sauce by combining all the ingredients in a small bowl. Remove the pan from the heat and add the sauce.
- Now add the Brussel sprouts to the pan and toss them to coat them in the sauce. Return the pan to medium heat and cook Brussel sprouts with the lid on for 6 minutes, until just barely tender. Stir every 1-2 minutes to ensure Brussels are evenly coated in the sauce.
- Now remove the lid from the pan and cook the Brussel sprouts until the sauce reduces and thickens. Takes about 10-15 minutes. Continue to stir frequently.
- Once it’s done toss in as many pieces of bacon as your little heart desires, I used 6 of them!
- Remove everything from the pan and wipe it clean. Now fry your eggs however you want them to put on top of the mixture! Or don’t fry eggs and serve it as a side dish or an eggless breakfast, your call! (You could also just crack eggs on top of the whole mixture and let them cook. That’s just not as pretty, but still freaking delicious!)
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