This brussels sprouts hash with bacon and egg is here to save your Whole30 day! This hash is a fast and easy breakfast prep recipe, full of veggies and protein, and best of all – bacon. Yes!
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It’s Day 4 of my January Whole30 and I’m feeling…fine. To be honest, I feel pretty okay save for the bout of exhaustion that strikes right around late-afternoon, and then one hour-long, ridiculously intense sugar craving around 10pm.
Sugar withdrawal is real, y’all. I know from experience it will pass, and by the end of next week I’ll be all “Sugar, WHO NEEDS SUGAR? Exhaustion? NEVER HEARD OF IT.” I eagerly anticipate the bright and shiny days. Until then, I’m all about the self-care.
Which brings us to my first Whole30 Survival Tip: Be strict with your diet, and gentle with yourself. If you went on a bender in December with all of the rich entrees, decadent desserts, and indulgent cocktails that abound throughout the holiday season, your body is going to go through major withdrawal, and it’s going to peak about now, around days 3-5.
It’s painful, and it’s demoralizing, but there is no way to avoid it. It’s also perfectly normal, and everyone goes through it to some extent, although some of us feel the pain worse than others (raises hand).
This is not the time to give into a cheat (even a tiny one!), tempting as it may be. It’ll only reset your body’s craving clock, and you’ll have to go through the pain all over again. Seriously, it’s not worth it. Suck it up buttercup.
The good news is that it’s completely acceptable to be kind to yourself in every other way. Practice lots and lots of self-cafe. Take a long bath with one of those fancy bath bombs. Read a trashy novel. Watch some indulgent TV. Color in one of those sweary adult coloring books (seriously, coloring books are great, with or without the naughty language). Go for a walk (or a drive, if you’re living in the arctic like the rest of us). Be goofy with your kids.
If all else fails, take a nap or go to bed early. My go-to distractions are knitting and decluttering. Cam’s is a video gaming session. Do what you gotta do. The struggle is very real, but completely surmountable. You can do it!
Another coping strategy is to eat something that feels indulgent but is totally compliant – like bacon. YES, Whole30 bacon is totally a thing, and the good news is that it’s pretty widely available these days. My local, commercial grocery store even carries it with a handy little label below that says “Whole30 Compliant”. Bacon is compliant as long as it’s sugar and nitrite/nitrate-free. I buy Applegate Farm’s brand.
Starting my morning with this fast and easy bacon brussels sprouts hash sets a delicious, filling tone for the day. I get in a serving of veggies first thing, along with a healthy dose of protein and of course, bacon. What could be a better Whole30 breakfast? Nothing, I tell ya. Nothin’.
How to Make Brussels Sprouts Hash with Bacon and Eggs
Having breakfast prep meals on hand during a Whole30 is a must, and this brussels sprouts hash is on the menu this week, along with my ground turkey hash (made with butternut squash and spinach instead of peppers and summer squash). It’s fast, it’s easy, it’s indulgent (thank you bacon!) and it only requires a handful of ingredients – bacon, shaved brussels sprouts, shallots, some seasoning, and a fresh fried egg.
The brussels sprouts hash comes together in 30 minutes, and is done start-to-finish in a 10″ cast iron pan. After it’s cooked, I divide the hash into four portions, save each portion in my favorite snapware containers, and pop ’em into the fridge. In the morning, I microwave the hash for 60 seconds while I fry an egg in some ghee. A dash of red pepper flakes and cracked black pepper later, and I’m tucking into a warm, comforting breakfast, and ready to crush (or survive) the day.
You’ll need about a pound of fresh brussels sprouts (or a 16-oz bag of shaved ones). To create the shaved brussels sprouts, start by trimming the root ends and remove any yellow, browned, or bruised exterior leaves. Then slice each sprout in half and thinly slice lengthwise. For smaller sprouts, I don’t even bother cutting them in half – I just slice ’em whole, and the diverse texture keeps every bite interesting. Slicing the brussels sprouts thin does a couple of things – they sauté super fast, they soak up that gooey egg yolk like a boss, and (most importantly), their smaller texture incorporates perfectly with the matchstick bacon, ensuring bacon in every bite.
Ready to get your hash on? Excellent. Heat your cast iron skillet over medium high heat. Add the bacon and let the fat render, then add the shallots and let them get soft and little bit crispy.
Then toss in the sprouts and seasonings, and give it all a good stir. Keep sautéing and stirring the brussels sprouts until they’re soft (but not mushy). Add a dash of apple cider vinegar, and sauté for another minute or two. Slap an egg on that hash, and you’re done! I prefer a fried egg most mornings, but if I’m feeling wild I’ll poach one.
Dietary Accommodations, Variations, and Storage
- Naturally Whole30, paleo, and low carb
- Gluten free, grain free, and sugar free
- Nut free, dairy free, and soy free
More Whole30 Friendly Meal Prep Recipes
- Ground Turkey Hash with Squash and Peppers
- Orange Chicken Salad Meal Prep Bowls
- Pesto Veggie Scramble Meal Prep Bowls
- Ginger Scallion Pork Poppers with Citrus Slaw
- Chicken Salad with Almond Butter Dressing
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Brussels Sprouts Hash with Bacon and EggPrint Recipe Rate This Recipe
- 4 slices bacon sliced into 1/2" widths
- 1 shallot peeled and thinly sliced
- 1 lb brussels sprouts shaved or thinly sliced
- 1/2 tsp ground mustard
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp apple cider vinegar
- 1 tbsp ghee
- 4 eggs
- pinch red pepper flakes
- Prepare the brussels sprouts. Trim the root ends and remove any bruised or yellowing leaves. Slice each sprout in half, then place cut side down. Thinly slice along the sprout lengthwise to create thin ribbons. Set the sprouts aside, and prepare the bacon and shallot.
- Heat a cast iron skillet over medium high heat. Add the bacon and saute, stirring occasionally, until the fat renders and the bacon starts to crisp around the edges, 3-4 minutes.
- Add the shallots to the pan and saute, stirring occasionally, until the’re soft and start to brown around the edges, 3-4 minutes.
- Add the brussels sprouts, ground mustard, salt, and pepper to the pan and give everything a good stir. Saute the hash, stirring frequently, until the brussels sprouts are barely wilted, 4-5 minutes. Add the apple cider vinegar and stir continuously until the vinegar is evaporated, 1-2 additional minutes. Remove from heat and divide between 4 plates. If you’re preparing these in advance, transfer the portions to 4 containers with lids (I love these individual sized snapware containers!).
- For immediate serving: Heat a 12"non-stick skillet over medium heat and add 1 tbsp ghee. Crack four eggs into the pan, one at a time, and fry for 1-2 minutes until the edges are set. Cover the pan and continue to cook until the whites are barely, an additional 2-3 minutes. Top each plate of hash with a fried egg, sprinkle with red pepper flakes, and serve immediately.
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