This Brussels Sprouts and Eggs Breakfast Hash recipe features unique and delicious seasonal ingredients, including pears, shallots, and rosemary. It comes together in just 30 minutes and makes a great vegetarian dish for weekend brunch or a quick weeknight dinner.
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I know we are in the middle of pumpkin season and all that jazz, but I’m taking a little break from squash to highlight one of my favorite fall veggies. Brussels sprouts!!
Brussels sprouts seemed to have replaced kale as the trendy vegetable of the late 2010s. They’re popping up everywhere, and I, for one, am here for it.
If you’re new to cooking with Brussels sprouts, welcome! They taste delicious raw, roasted, and sautéed. One of my favorite ways to prepare Brussels is to pair them with both sweet and savory flavors to offset their subtle bitterness.
In this Brussels sprouts and eggs hash, I included pears for something sweet and shallots and rosemary for something savory. I cooked down all of the ingredients in a cast iron skillet, made a couple wells for some eggs, and finished it off under the broiler until the eggs were cooked to my liking.
The final result is really delicious, if I do say so myself! You can enjoy this hash for weekend brunch or even have it for dinner one night. With only 30 minutes of prep and cook time, it’s got a lot going for it!
How to Make Brussels Sprouts and Eggs Breakfast Hash
- Dice the shallots and pears, and shred the Brussels sprouts. If you need it, check out my post on how to make shredded Brussels sprouts at home with a knife.
- Heat the butter and olive oil in a cast iron skillet over medium heat. Add the shallots, cook for a few minutes, then add the Brussels sprouts and pears. Cook until tender.
- Make wells with the back of a spoon in the hash. Crack eggs into the wells.
- Turn on the broiler to high, and transfer the skillet to the center rack of the oven. Cook for 1 to 3 minutes, or until the eggs are cooked to your liking. Enjoy!
Expert Tips
- Since this Brussels sprouts and eggs hash is finished in the oven, be sure to cook it in an oven-safe skillet. This is the cast iron skillet that I like to use. Alternatively, if you don’t have an oven-safe pan, you can use a large skillet with a lid. When you crack the eggs into the wells, cover the skillet, and keep cooking the hash on the stove until the eggs are ready.
- To save time, look for pre-shredded Brussels sprouts (available at most grocery stores).
- Possible additions include cheese or chopped bacon, but I think it’s pretty delicious as is! I like to enjoy one of my Spiced Oat and Butternut Squash Muffins on the side too.
- This dish is best served right away, as leftovers don’t keep very well.
More Brussels Sprouts Recipes
If you love these Brussels sprouts and eggs, check out the Shredded Brussels Sprouts Salad with Dates, Sautéed Honey Sriracha Brussels Sprouts, and Apple Cider Brussels Sprouts. You may also enjoy the Root Vegetable Hash with Eggs or the Turnip Noodles with Eggs and Chives.
Did you make this recipe? I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Brussels Sprouts and Eggs Breakfast Hash
Equipment
- Oven-safe skillet
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 shallot - chopped
- 1 pound Brussels sprouts - shredded
- 1 Bartlett pear - cored and diced into small pieces
- ¼ teaspoon salt - more to taste
- Freshly ground black pepper - to taste
- 1 teaspoon chopped fresh rosemary - more to taste
- 2 eggs - more as desired
Instructions
- In a large cast iron or other oven-safe skillet over medium heat, heat the olive oil and butter. Add the shallots, and sauté for 2 to 3 minutes or until fragrant.
- Add the Brussels sprouts and pears and cook until tender, stirring occasionally, about 10 to 15 minutes. Season with the salt and pepper throughout the recipe, and stir in the rosemary towards the end.
- Preheat the broiler to high. Using the back of a spoon, make a couple wells for the eggs in the hash. Crack the eggs into them, then transfer the skillet to the center rack of the oven. Cook for 1 to 3 minutes or until the eggs are cooked to your liking (keep a close eye on them). Serve warm!
Notes
- Check out the tutorial on how to shred Brussels sprouts if needed. You can also find pre-shredded Brussels sprouts in the produce aisle at most grocery stores, if you want to save time.
- If you don't have an oven-safe skillet, cook the hash in a large skillet that comes with a lid. When you crack the eggs into the wells, cover the skillet and cook for a few more minutes on the stove until the eggs are cooked to your liking.
- Possible additions include chopped bacon and cheese.
Nutrition
Enjoy your breakfast! – Lizzie
This post was originally published in October 2018. It was updated with photos and tips in October 2020.
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