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SideChef
Recipes
Breakfast
Brussels Sprouts Breakfast Bowl with Poached Eggs

17 INGREDIENTS • 7 STEPS • 35MINS

Brussels Sprouts Breakfast Bowl with Poached Eggs

Recipe
This Brussels Sprouts Breakfast Bowl with Poached Eggs embodies everything you might crave for the first meal of the day. It's hardy, crunchy, full of flavor, and pretty much a party in your mouth!
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This Brussels Sprouts Breakfast Bowl with Poached Eggs embodies everything you might crave for the first meal of the day. It's hardy, crunchy, full of flavor, and pretty much a party in your mouth!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

35MINS

Total Time

$5.53

Cost Per Serving

Ingredients

Servings
2
us / metric
Brussels Sprouts
16
Brussels Sprouts, roughly chopped
Red Onion
1/2
Red Onion, sliced
Ground Black Pepper
to taste
Ground Black Pepper
Garlic Salt
to taste
Garlic Salt
Hazelnuts
4 Tbsp
Hazelnuts, roughly chopped
Cotija Cheese
1/2 cup
Cotija Cheese, crumbled
Egg
3

Sponsored

Eggland's Best Classic Eggs
Fresh Herbs
to taste
Fresh Herbs
Smoked Paprika
to taste
Smoked Paprika
Olive Oil
4 Tbsp
Olive Oil
Lemon
1
Lemon, juiced
3 Tbsp juice per 2 servings
Water
2 Tbsp
Water
Parmesan Cheese
2 Tbsp
Parmesan Cheese, grated
Honey
2 Tbsp
Honey
Garlic Salt
1/2 tsp
Garlic Salt
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Scallion
to taste
Scallions, finely chopped

Nutrition Per Serving

VIEW ALL
Calories
699
Fat
54.5 g
Protein
22.9 g
Carbs
36.0 g
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Brussels Sprouts Breakfast Bowl with Poached Eggs
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

The dressing makes more than you'll need for just this dish, but I loved using it on my salads. For the leftover dressing, once it has been refrigerated, allow it to come to room temperature, then shake well before drizzling over roasted veggies or a salad.

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C) and spray baking sheet with nonstick cooking spray.
step 2
Spread Brussels Sprouts (16) and Red Onion (1/2) in a single layer, sprinkle with Ground Black Pepper (to taste) and Garlic Salt (to taste), then roast in the oven for 10 minutes. Check frequently to make sure they don’t burn.
step 2 Spread Brussels Sprouts (16) and Red Onion (1/2) in a single layer, sprinkle with Ground Black Pepper (to taste) and Garlic Salt (to taste), then roast in the oven for 10 minutes. Check frequently to make sure they don’t burn.
step 3
Remove the tray, add the Hazelnuts (4 Tbsp), and return to the oven for an additional 3-5 minutes of cooking.
step 4
For the dressing, add Olive Oil (4 Tbsp), juice from Lemon (1), Water (2 Tbsp), Parmesan Cheese (2 Tbsp), Honey (2 Tbsp), Garlic Salt (1/2 tsp), and Freshly Ground Black Pepper (1/2 tsp) to a small glass mason jar or another container with a tight-fitting lid. Cover tightly and shake until well combined. Store unused dressing in the refrigerator.
step 5
Poach the Eggland's Best Classic Eggs (3) to your desired doneness.
step 6
To assemble bowls, divide cooked Brussels sprouts, onions, and hazelnuts evenly between two bowls, then top with Cotija Cheese (1/2 cup) and poached eggs.
step 7
Garnish with Fresh Herbs (to taste), Scallions (to taste), and Smoked Paprika (to taste). Serve immediately. Enjoy!
step 7 Garnish with Fresh Herbs (to taste), Scallions (to taste), and Smoked Paprika (to taste). Serve immediately. Enjoy!

Tags

Breakfast
Gluten-Free
Brunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Vegetables
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