Triple Fat Breakfast Brussels Sprouts

3 years ago, if you had told me that I would have a Brussels sprouts obsession, I would have called you crazy. Certifiable…

…but here I am, at the head of a paleo food blog starting to pick up steam, posting recipes about nature’s edible green gems.

Yes, that’s right. I just called Brussels sprouts gems. And while we are on the subject, did you that its not brussel spouts. Its Brussels sprouts? Annnnd the correct way to spells Brussels sprouts is with a capital letter “B” but a lower case “s”.  I don’t know why. If you knew the reason, I would be open to listening, however, truthfully I am far too preoccupied to even do one more Google search right now. Not a joke- I really am that busy these days. (Good problem to have though, seriously.)

When I first made this recipe, I ate it so quickly that I didn’t even have the time to photograph it. When I made it the second time…same thing. And the third time….do I even have to say it? It took me four times of making this recipe to have the willpower to take a quick pause and shoot some photos before digging in. It is that good.

Annnnnnd, yes, I am still talking about the Brussels sprouts. Before you really think that I’ve gone off the deep end, I sent this recipe for some friends to try out before I posted it, and one even told me that she’s never eating Brussels sprouts any other way again. (Hiiiiii Sandra!)

Recently, I have been loving eating veggies for breakfast: I feel accomplished by getting in some greens in the morning, I am fueled throughout the rest of the day, and eating veggies for breakfast makes me feel like real health nut.

These South of Vanilla Brussels sprouts even have a fried egg on top with shiitake mushrooms, which undeniably make everything better; those two ingredients together are a killer combination. This recipe has, as you can tell from the title, 3 types of fat: butter, duck fat, and the rendered fat that come from the bacon. These three fats may as well be a paleo holy trinity, because oh my goodness, its amazing. Brussels sprouts are even coming back into season as we head into mid-late fall (Side note: whhhhat?!), which means that not only will they soon be in abundance in grocery stores, but they will taste. even. better.

Some Cook’s notes:

  • This recipe calls for 3 types of fat, but if you don’t have one of the fats on hand, or cannot tolerate butter, you can use a combination of what you have. (i.e. 4 tbsp. butter instead of 2 tbsp. butter and 2 tbsp. duck fat or tbsp. butter and 2 tbsp. rendered bacon fat.)
  • I use a skillet to roast these so I can cook from oven to stovetop easily, but if you do not have one, a lined baking sheet with a frying pan will work just fine. (PS using a cast iron skillet adds some extra iron to your food. Hooray!)
  • I like my eggs runny, especially for this recipe, but definitely know that runny eggs, since they are still partially raw, can pose health risks associated with undercooked eggs.

Triple Fat Breakfast Brussels Sprouts

Serves 4 as a side, 2 as a main course

  • 1.5 lbs. Brussels
  • 1 cup dried shiitake mushrooms (or about ½ cup fresh shiitake mushrooms)
  • 3 thick cut slices of bacon
  • 2 large shallots
  • 2 tsp. minced garlic
  • 1 tbsp. smoked paprika
  • 1 tbsp. smoked chipotle
  • 1 tbsp. onion powder
  • 1 tbsp. cumin
  • 2 tsp. coconut sugar
  • ½ tsp. salt
  • 1 tbsp. crushed red pepper (optional)
  • 2 tbsp. duck fat
  • 2 tbsp. grass-fed organic butter
  • 4 eggs
  1. Preheat over to 350 degrees.
  2. Wash and dry Brussels sprouts. Slice each one on half and place in a large bowl. Quarter if your Brussels sprouts are very large in size.
  3. Dice bacon slices, mushrooms, and shallots.  Add to bowl with Brussels sprouts.
  4. Add garlic, spices, coconut sugar, duck fat, and butter to bowl. Stir until Brussels sprouts are well coated with spices, fat, and bacon is well incorporated.
  5. Add seasoned Brussels sprouts to a well-seasoned cast iron skillet. (See note above if you do not have a cast-iron skillet.)
  6. Place skillet on top rack of your oven and roast for 35 minutes.
  7. Remove from oven and place on stovetop. Turn to high heat, and stir the Brussels sprouts continuously while the stove-stop is heating.
  8. Push Brussels sprouts to the side of the pan, making an open circle in the middle of your skillet.
  9. Crack your eggs in this space, being careful not to crack the yolks.
  10. Fry your eggs for about 4 minutes, or until desired consistency.
  11. Remove from heat immediately and serve.