Brussels and Sweet Potato Breakfast Bowl (GF) | Busy Girl Healthy World
This is the breakfast that my husband requests the most. It may seem like kind of an odd combination, but it works SO well. Soft sweet potatoes, crispy Brussels sprouts, and creamy egg yolk is seriously a match made in breakfast heaven. And it’s so healthy- protein from the eggs and lots of veggies! This takes a little longer than most breakfast recipes that I post- around 30 minutes, so reserve this recipe for weekend mornings. It’s a great alternative to more traditional carb-heavy weekend breakfasts (like waffles, pancakes, or french toast). It’s also naturally gluten free- no substitutions required. This breakfast is filling and will keep you powered through all of your weekend errands and events. Keep in mind: eggs are not just for breakfast (see: Shakshouka)! This also makes a great weeknight dinner as well. Definitely give it a try- even if you think the combination sounds strange. It’s amazing-I promise.

Note: I wrote this recipe as 2 servings, but they are rather large servings. You could easily add more eggs to feed more people.

Brussels and Sweet Potato Breakfast Bowl (GF) | Busy Girl Healthy World
Brussels and Sweet Potato Breakfast Bowl (GF) | Busy Girl Healthy World
Active Time: 30 minutes Total Time: 30 minutes
Serves: 2

Ingredients:
1 tablespoon extra virgin olive oil
1 medium sweet potato, peeled and cut into ½ inch cubes
2 tablespoons shallots, minced
8 ounces fresh Brussels Sprouts, sliced thin
4 large eggs
salt and pepper, to taste

Directions:
Heat olive oil in a large pan over medium heat. Toss in the sweet potato and shallots and cook, covered, about 10 minutes, stirring occasionally. Add the Brussels sprouts to the pan and continue cooking for 10 more minutes, until potatoes are soft and Brussels sprouts are beginning to char. Season with salt and pepper. Reduce heat to low while you cook the eggs.
To cook the eggs, spray a pan with cooking spray and turn heat to medium-low. Carefully crack the eggs into the pan and cook until whites are set. Flip the eggs and cook to desired done-ness. Season with salt and pepper to taste.
To assemble, put half of the cooked vegetables on a plate or in a bowl. Top each serving with 2 eggs. Enjoy!

Brussels and Sweet Potato Breakfast Bowl (GF) | Busy Girl Healthy World
Nutrition Information per serving:
Calories: 323 Fat: 21g Carbs: 20g Protein: 16g Sodium: 239mg Sugar: 5g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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