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Keto Brussels Sprouts & Bacon Hash with Fried Egg
Toss everything onto a baking sheet and into a hot oven for a wildly delicious brussels sprouts hash loaded with bacon goodness that is perfect with fried eggs. Skip the eggs and this hash is an excellent side dish.
Servings: 4 One Serving: 1/4 of a 4 serving recipe
Ingredients
- 10 brussels sprouts (6 oz total), chopped
- 4 oz medium turnip peeled cut into 1-inch chunks (about 1 cup total)
- 4 strips thick-sliced bacon (6 oz total) cut into 1/2-inch slices
- 1 small shallot, sliced
- 4 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- pinch red pepper flakes, optional
- sea salt and freshly ground pepper
- 4 large eggs
Instructions
- Preheat oven to 400°F. On a half sheet pan, combine the brussels sprouts, turnips, bacon, and shallot. Add half of the olive oil and all the thyme, garlic powder, red pepper flakes. Toss to combine. Roast, tossing 2 to 3 times during cooking, until vegetables and bacon are caramelized a deep golden brown and the vegetables are tender, about 25 minutes.
- Meanwhile, add the remaining olive oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the finished hash.
Nutritional Information - Macros
- 432 Calories
- 34 g Fat
- 23 g Protein
- 9 g Total Carbs
- 3 g Fiber
- 6 g Net Carbs
Tips
- Consider serving these with poached eggs instead of fried eggs.
- Go ahead, gild the lily: include a side of hollandaise sauce (and don’t forget to add the macros).