Eating Brussels sprouts for breakfast is not as taboo as you may think!
Recently, I bought a bundle of farm-fresh Brussels sprouts from a local business, Wagner’s Farm Market. I usually love to cut them in half and roast them or air fry them with some olive oil and salt. Yum! But, I started thinking about other ways that I could make Brussels sprouts. Every possibility ended up being a side dish for dinner. Of course, this is a delicious side dish for dinner but I was in search of something different! So, then I thought, “ what about Brussels sprouts for breakfast?”. Seems like an unheard-of concept doesn’t it? Well, I am here to tell you that not only is it possible, but it is delicious!
My latest experiment, Brussels sprout, egg, and cheese casserole!
Now, I must admit that even I was skeptical about this combination of foods. However, it really turned out well and I could happily eat this easy and healthy breakfast several times a week! The following is my recipe and I hope you enjoy it!
- 1-2 cups farm fresh Brussels sprouts, cleaned and chopped
- 5-6 large free-range brown eggs
- 3 tablespoon whole milk
- 2-3 tablespoons everything bagel seasoning
- Salt and pepper to taste
- 1 cup freshly shredded Parmesan cheese
- Start by grabbing a circle cake pan. This size is perfect for serving two adults. If you are feeding a larger group then you will need a larger cake pan and will need to increase ingredient measurements accordingly.
- Preheat your oven to 350 degrees Fahrenheit.
- Spray your pan with nonstick cooking spray and set aside
- Next, rinse your Brussels sprouts until clean
- Using a sharp knife and a cutting board, begin chopping your Brussels sprouts. First in half and then into fourths. I chopped about two cups of Brussels sprouts but you should chop up enough to nearly fill the bottom of your desired pan.
- Salt your Brussels sprouts to taste and bake them at 350 degrees Fahrenheit for about 20 minutes or until beginning to toast and crisp.
- While the Brussels sprouts are roasting, prepare your other ingredients. Using a small to a medium-sized bowl, crack your eggs, carefully to ensure no shell pieces end up in the bowl.
- Add milk, everything bagel seasoning, and salt and pepper to taste.
- Whip the egg mixture together until well incorporated.
- If you have time, you can also get your Parmesan cheese shredded.
- Once your Brussels sprouts are toasted to your liking, remove them from the oven. Dump the egg mixture over the top of the Brussels sprouts and add additional seasonings if desired.
- Bake at 350 degrees Fahrenheit for 15 minutes
- Remove from the oven and top with shredded Parmesan cheese and additional seasonings if desired
- Return to oven and bake for about 5 minutes or until cheese is fully melted
- Serve warm, enjoy!
Additional ingredients that can be added to the casserole
- Bacon pieces (precooked)
- Breakfast sausage (precooked)
- Jalapeno slices
- Crushed red pepper flakes
- Garlic and onion
- Chopped potatoes
- Additional cheeses
You could probably add anything you would normally put in a breakfast casserole and it would probably turn out great! The main takeaway is that Brussels sprouts make an unexpected but delicious addition!
Breakfast Brussels sprouts recipes I found online include the following
Brussels sprouts, eggs, and bacon
This recipe explores the combination of Brussels sprouts, eggs and bacon. This recipe cooks the bacon and Brussels sprouts on a sheet pan and then creates “wells” for the eggs to be cracked into. The eggs are left yolk intact and the whites are cooked when the sheet pan is returned to the oven. Check it out!
Apple Sweet Potato Brussels Breakfast Hash
This breakfast hash recipe is great because it includes more produce than just the Brussels sprouts. It also adds sweet potatoes and apples! The hash is made complete with the crispy maple-glazed sage! Check it out!
I hope these recipes help change your mind about Brussels sprouts only being a dinner side dish. It certainly changed mine!