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Brussels Sprouts Hash Recipe

A delicious low-carb breakfast - Brussels sprouts and bacon hash topped with soft pillowy poached eggs. Bacon is optional.

4.8 from 144 votes
25 mins
Total Time
3
servings
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Brussels Sprouts Hash

How to Make the Best Brussels Sprouts Hash

This Brussels sprouts hash is a hearty, low-carb breakfast that proves healthy eating doesn’t have to be boring. Crispy bacon bits mingle with tender, caramelized Brussels sprouts and sweet onions, all topped with perfectly poached eggs that create a rich, runny sauce when you break into them.

What makes this dish special is the contrast of textures and flavors—the slight bitterness of the Brussels sprouts balanced by the salty bacon, the silky egg yolk bringing everything together, and that final hit of Aleppo pepper adding just the right amount of warmth. It’s the kind of breakfast that feels indulgent while still being nutritious.

Whether you’re following a low-carb lifestyle or simply looking for a satisfying breakfast that breaks away from the usual eggs-and-toast routine, this Brussels sprouts hash delivers. It comes together in about 25 minutes and makes for an impressive weekend brunch or a quick weekday meal.

Brussels Sprouts Hash

Brussels Sprouts Hash

A delicious low-carb breakfast - Brussels sprouts and bacon hash topped with soft pillowy poached eggs. Bacon is optional.

4.8 from 144 votes
CourseBreakfast
CuisineAmerican
Keywordbrussels sprouts hash, eggs with brussels sprouts, brussels sprouts and bacon hash, breakfast brussels sprouts, low carb breakfast
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings3 servings
Calories172kcal
AuthorChristina Hill
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Ingredients

Hash

Topping

Instructions

Prepare the Hash

  1. If using bacon, crisp bacon up in a skillet, then set aside on paper towel. Wipe out pan and re-use.
  2. Heat 1 tablespoon oil over medium-high heat and add onions. Stir for 2-3 minutes.
  3. Add sliced Brussels sprouts and a generous pinch of salt and pepper. Lower heat to medium and stir frequently, until Brussels sprouts are melting and tender, about 7 minutes.
  4. Crumble cooled bacon into the Brussels sprouts, stirring to incorporate. Keep on very low heat while making eggs.

Finish and Serve

  1. Poach or fry eggs to desired doneness.
  2. Divide Brussels sprout hash among 3-4 bowls. Top with eggs.
  3. Sprinkle eggs with finishing salt, cracked pepper, and Aleppo pepper or chili flakes.
  4. Serve immediately.

Notes

  • For a vegetarian version, skip the bacon and use vegetarian baco bits or simply omit.
  • Aleppo pepper adds a mild, fruity heat. If unavailable, red chili flakes work as a substitute.
  • The Brussels sprouts should be sliced thin for quick, even cooking.
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