Not your mama’s breakfast skillet!

I’m just going to say it- I don’t like vegetables at breakfast. I think there’s a time and a place for vegetables, and my breakfast plate is not one of them. Eric always makes me feel guilty that I protest vegetables at breakfast because every single morning for the past two years he has eaten a mix of steamed broccoli, carrots, cauliflower, and/or green beans. I know what you’re thinking, “What is a farmer doing eating that way?” Well he’s a bit of a contradiction, that’s kind of why I like him. He went to Japan about three years ago and every morning they served different steamed vegetables with his breakfast and he came back declaring that he’d never felt better and that he’ll eat vegetables and farm fresh eggs for breakfast every morning for the rest of his life.  Let me tell you, the smell of cooked vegetables did not go over well when I was pregnant with Pepper. I still don’t care for the smell of cauliflower cooking, but it seems to be getting better.

Anyways, back to breakfast and vegetables. I don’t do it very well, but I keep trying. One of my first attempts was my Cheesy Sausage Hashbrown Bake , which features spinach, and I love it! My newest breakfast creation features brussel sprouts! I got some inspiration from my sweet friend, Jayme, you can check out her lovely blog over at www.themindfulmavenblog.com. Anyways, she posted a lovely skillet full of brussels sprouts and bacon, and it intrigued me because I’ve just recently started liking brussels sprouts! I decided to put my own spin on it and give this one a try.

It was magic in my mouth… I can’t even begin to describe how much the brussels sprouts actually add to this skillet in taste and texture. It’s delightful, and adding the green makes you feel better about eating it.

I love to pack in extra nutrients when I can, especially starting my day off!

Here’s what happened in my kitchen this morning: I just couldn’t wait to share. 

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Start off with a couple of pieces of chopped center cut bacon.

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Add a chopped up sausage link, I love Alfresco Gourmet Breakfast Chicken Sausage. Sauté for a few minutes until the pieces are browned, and the bacon is cooked. 

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Add some shredded brussels sprouts!

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And then some shredded hash browns…. (yesss!)

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Add a chopped green onion, and cook all together for about 2-3 minutes…

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Put your hash on a plate and grab an egg .

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Spray your skillet with a little cooking spray and crack that egg! Cook it whatever way you fancy.

Not your mama's breakfast skillet

Top your hash browns with your egg, and a sprinkle of cheddar…

Not your mama's breakfast skillet

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Seriously, so good! Give it a try, your belly will be so happy!

 

Enjoy!

Print

Breakfast Skillet

A delightful spin on a breakfast classic
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1
Author Star

Ingredients

  • 2 slices center cut bacon
  • 1 chicken or turkey sausage link
  • 1/2 c shredded brussel sprouts
  • 1/2 c refrigerated shredded hash browns , I use simply hash browns
  • 1 egg
  • green onions
  • salt and pepper , to taste
  • 1-2 tbs reduced fat cheddar , optional

Instructions

  1. In a medium skillet over medium high heat. Toss in your center cut bacon cook for about a minute and then add your sausage link. Cook until bacon is crispy and sausage link is browned. Add your brussels sprouts and hashbrowns and cook for about five minutes. Add green onions, salt, and pepper. Top with an egg and some cheddar! Serves one, Dig in!

Recipe Notes

Serving size: 1 Skillet with one egg. 7 smart points.

16 Comments

  1. I just had this for breakfast. Like I’m staring at my mostly empty plate (there’s a smear of egg left). OMG! So delicious. I’ll be making this again soon. Thank you.

  2. Your pictures are beautiful. You should be a photographer. It’s lovely!!!! However you should not be a chef or a food blog. You’re literally stealing other posts from far more professional Blogs. And PLEASE for the love of God, stop saying “anyways” repeatedly and sounding so juvenile in your posts. Maybe you can reread your blog before pressing PUBLISH so you can read it aloud and reword so you can sound more intelligent. I’m sure you’re smart.

    Pepper is adorable. Your “dose of pepper” is perfection. But honestly your presentation is do middle school I am embarrassed for you. I bet if you up’d your game by a few hundred notches and find some original recipes that haven’t been published already, your enthusiasm will pay off.

    Here’s to the future!

    • mamacupcake

      Hi Karen, I’m not exactly sure what your problem is with me or my blog. Obviously you live a sad little life. I’m so sorry for you! Please keep my daughter’s name out of YOUR mouth. I know she’s adorable and she’s the reason I do what I do. I’m sure you are aware that people have been cooking for quite awhile! In the age of the Internet no one is completely original when it comes to a recipe, but I assure you that my recipes are mine and I do not steal from other blogs. I hope you have a wonderful day and holiday weekend. I ask you kindly to stay off my blog if you don’t enjoy reading it because there are far more professional blogs for you to read. I never claimed to be a good writer, and I will write whatever I damn well please whenever I want! I think if you up’d your game about 7,000 notches- you might not be a terrible person. So grab a drink and cheers to the future, you terrible troll of a person.

    • Dearest Karen: Seriously. What must your life be like to take time to comment on unprofessional someone’s blog is? I was going to take time to reprimand you on your grammar errors, but then I realized I don’t have that kind of time. Short version is: you’re a terrible person. Star’s photos are beautiful, and her food looks and sounds amazing. Feel free to scroll on by her blog next time you happen upon it. You should probably go now. You’re likely late for your shift at Walmart.

    • Karen-
      We read this blog because we love everything about Star- her recipes, stories and most of all her mannerisms. Most of us wouldn’t read this if it was a stuffy, uptight, less “juvenile” blog. As your mother told you, if you don’t have anything nice to say, keep your unwanted thoughts to yourself.

    • Karen,
      Get a life and stop being such a terrible human. Trolls like you ruin the internet. Believe it or not, if you don’t like something you DON’T have to say anything. I know, that’s a crazy concept but this world would be a much better place if more people would practice that rule. Have the day that you deserve!

  3. Good job Star!

    I’d like to say, Karen, it’s pretty sad that you would take the time to rip someone down that is working damn hard on fulfilling her dream of having a food blog. Her blog is perfect the way it is and there are tons of people who follow her along her journey. Were you not taught as a child, that if you don’t have anything nice to say, to say nothing at all? You’ve successfully made an ass of yourself on a public blog, that tons of people have already read and the person who we are all embarrassed for is you. I would really hate to be in your shoes, yikes!

  4. Elizabeth

    I made it this morning, and it was amazeballs! Brussels are a new obsession of mine too (let’s be honest, obsession might be an understatement). Love all your recipes, and more importantly, your passion for supporting us all on this crazy thing called being happy. Don’t let the bastards grind you down, Star. Keep doing what you’re doing. You rock at it!

  5. undercoverweightwatcher

    I just want you to know, Star, that your big heart and beautiful recipes are spreading warmth, kindness, and good eats throughout our ww community. I’m so glad you’re on here. Keep on being exactly you, just the way we love you.

  6. Just found your blog on pinterest.
    Read your about story.
    Every blog has a starting date and I hope (if you enjoy it) that it has a very, very long run.
    Can’t wait to make this recipe and thank you for the WW points–I appreciate it.

    • I absolutely LOVE doing this! I hope it has a very long run too! I’m excited to watch it grow almost as much as I’m excited to watch my baby girl grow!

  7. Betsy Maness

    YUM!!! I just made this and it was freakin delicious! I used shredded zucchini as I had no sprouts. It is definitely going on my list of breakfast choices!

  8. Hi,

    I’m new to your blog but I enjoy drooling over your recipes on instagram. I was wondering do you buy your brussels already shredded or do you shred them yourself? Keep up the great work!

    • Elizabeth, Hi! I take the short cut and buy pre-shredded sprouts. If you have a food processor you could pop those babies in their and they would be shredded up in no time! And thank you! I hope you enjoy the recipes on here. More to come every week!

  9. Pingback: Bacon, Egg, and Cheese Biscuit Bake – Daily Dose Of Pepper

  10. OMG this is one of the “Karen” comment posts. So pathetic!!

    Anyway I have made this for the past three weekends!! I’m so addicted! Only thing is I haven’t had the chicken sausage links so I’ve omitted that but still!

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