This post features my incredibly easy and oh-so-tasty Brussels sprouts and egg breakfast skillet. The Brussels sprouts are sauteed in butter along with fresh garlic and green olives, and then creamy eggs are cooked in small nests inside the sprouts. This recipe and post is sponsored by Happy Egg Co. Please see my disclosures.
Sometimes breakfast can be boring and feel routine.
I have, often times, been stuck in a breakfast rut.
As I’ve been building my weekly meal plan business, I’ve been creating and trying all sorts of new breakfast recipes.
One that I’m loving these days is this incredibly easy Brussels sprouts and egg recipe.
Let’s talk about the ingredients that make this breakfast skillet egg-ceptional, as well as talk about how to put it all together during the morning rush.
To make this savory breakfast skillet, you’ll needed the following ingredients:
Brussels Sprouts: You can shred your own Brussels sprouts in your food processor, or use a shortcut and purchase a bag of them already shredded. I prefer the latter. It makes getting the breakfast skillet ready a breeze.
This cruciferous vegetable is nutrient dense and loaded with good for you antioxidants. Brussels sprouts are also full of fiber and Vitamins C and K. What a way to start your day!
Eggs: Eggs are the star of this recipe, and you’ll want to invest wisely in the type of egg you use. I purchased Heritage Breed Happy Eggs to use in this recipe because they have plump and bright amber yolks, and offer up a rich creamy flavor.
You’ll notice Heritage Breed eggs are blue and brown. This is because they come from unique bird breeds. The deep chocolate brown eggs come from Copper Maran hens, and the pastel blue eggs come from the Speckled Legbar hens.
You’ll also notice their yolks are a bright amber orange. This is because the hens are fed a nutrient-rich diet, and because the hens are able to roam over eight acres of pasture where they peck on plants and insects.
Green Olives: Green olives give over a wonderful salty flavor to this breakfast skillet. I use about 12 large olives, but you can adjust the amount depending on the size of the olives you use and how much you like green olives.
Fresh Garlic: Finely chop some fresh garlic cloves to add wonderful flavor and fragrance to your breakfast skillet. The more garlic the better for me!
You’ll also need butter, salt and pepper, a squeeze of lemon, and sliced mini bell peppers, for garnish.
How to Make It
It’s incredibly easy to make this wonderful breakfast skillet, and only takes about 20 minutes from start to finish.
First you’ll want to melt some butter in a medium non-stick skillet pan, then you’ll add the shredded Brussels sprouts.
Allow the sprouts to cook until they’re soft and start to brown and caramelize. Some people like their Brussels sprouts cooked longer, while others just like them slightly softened. The choice is yours.
Next, you’ll want to add the olives and garlic and continue to cook for a few minutes until the dish is fragrant and the garlic starts to slightly brown but not burn.
Then it’s time to carve four small cavities in the mixture to make room for your beautiful eggs. Gently crack each egg in the cavities, add a little water to the pan, and cover the dish until the eggs are cooked to your liking, about 1-3 minutes.
As the eggs cook, the yolk will become slightly coated with a white skin. This is good. It means the egg is cooking through.
I personally like my eggs slightly cooked but still a little runny, but you can cook them for as long as you like to get your desired egg doneness.
Add a squeeze of lemon top, a little salt and pepper (to taste), and some fresh slices of mini red bell pepper for added color and texture.
Each breakfast skillet makes 2-4 servings, so help yourself to a spoonful of Brussels Sprouts and 1-2 eggs.
Use your fork to crack the eggs and watch in awe as the beautiful amber yolks coat the tasty Brussels sprouts mixture.
You, my friend, are the recipient of a wonderful savory, nutrient-dense breakfast that you created with just a few ingredients and in just a few minutes. Yay you!
Substitutions and Additions
If you don’t like Brussels sprouts, I recommend you use broccoli slaw instead. You can find broccoli slaw at most grocery stores in a packaged bag or shred your own broccoli with a food processor.
I have tested this recipe with shredded broccoli slaw and it, too, tastes incredible. Yum, yum, yum.
If you don’t like green olives, omit them altogether and add a little extra salt to your Brussels sprouts, or use black olives or capers instead.
You can also add sauteed onions to the Brussels sprout mixture, or other sauteed vegetables, to make this dish perfect for your eating enjoyment.
Where to Buy Those Eggs
I know you’re wondering where you can buy these beautiful, brightly-colored eggs. You can find Happy Eggs at most grocery stores nationwide, including Walmart, Kroger, Sprouts, Safeway-Albertsons, and more!
Visit the Happy Egg store locator to find ’em near you.
Brussels Sprouts and Egg Breakfast Skillet
- 1 Tbsp butter
- 12 ounces shredded Brussels sprouts pre-shredded package or shred in food processor – about 4-5 cups
- 3 garlic cloves finely chopped
- 12 green olives chopped (about 1/2 cup); use more or less to taste and depending on the size of your olives
- 4 large eggs I used Heritage Breed Happy Eggs because of their creamy amber yolks and rich flavor
- 2 Tbsp water
- lemon wedge
- Kosher salt to taste
- fresh ground pepper to taste
- 2 mini red peppers for garnish, optional
- Melt butter in a medium-sized non-stick pan over medium high heat, then add shredded Brussels sprouts and cook for 7-8 minutes, stirring occasionally. The sprouts should soften and start to brown a bit on the bottom. Add garlic and olives and continue to cook for another two minutes.
- Create four small wells inside the sprouts and gently crack an egg into each cavity. Add water and cover. Cook for 1-3 minutes until the eggs are cooked through but still slightly runny. They yolks will grow a white skin on them.
- Turn off heat, add salt and pepper to taste, add a squeeze of lemon, and garnish with slices of mini bell pepper. Serve immediately.