AuthorRita O'Neill
RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Directions
1

Freeze the bacon for a few hours. Chopping it semi frozen makes it much easier!

2

Once the bacon is chopped, add it to a hot pan on medium heat. Let the bacon cook half way.

3

Add the chopped onion into the bacon along with the black pepper and crushed red pepper.

4

Let the onion and bacon continue to cook.

5

While they are cooking down, wash and chop the Brussels sprouts. Add them to the pan on top of the bacon and onion (I don’t mix them up yet so that the bacon continues to get crispy under the Brussels sprouts).

6

Cover the pan and let the Brussels sprouts cook down for 5–7 minutes.

7

Uncover and mix the Brussels spouts with the bacon and onion. Add the chopped green peppers, then cover again for 2–3 minutes. (If the mixture is dry, feel free to add oil of your choosing to keep it from sticking or drying out).

8

Add salt if desired and top with a runny egg (optional). The yolk mixed with the hash really puts it over the top!

9

Mixture can be made the night before and then stored in the refrigerator. It tastes even better the next day! Simply heat in a pan until crispy again and enjoy!

Category
Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 367
% Daily Value *
Total Fat 27.3g42%
Net Carbohydrate 8.9g3%
Dietary Fiber 3.9g16%
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Directions
1

Freeze the bacon for a few hours. Chopping it semi frozen makes it much easier!

2

Once the bacon is chopped, add it to a hot pan on medium heat. Let the bacon cook half way.

3

Add the chopped onion into the bacon along with the black pepper and crushed red pepper.

4

Let the onion and bacon continue to cook.

5

While they are cooking down, wash and chop the Brussels sprouts. Add them to the pan on top of the bacon and onion (I don’t mix them up yet so that the bacon continues to get crispy under the Brussels sprouts).

6

Cover the pan and let the Brussels sprouts cook down for 5–7 minutes.

7

Uncover and mix the Brussels spouts with the bacon and onion. Add the chopped green peppers, then cover again for 2–3 minutes. (If the mixture is dry, feel free to add oil of your choosing to keep it from sticking or drying out).

8

Add salt if desired and top with a runny egg (optional). The yolk mixed with the hash really puts it over the top!

9

Mixture can be made the night before and then stored in the refrigerator. It tastes even better the next day! Simply heat in a pan until crispy again and enjoy!

Keto Brussels Sprout and Bacon Hash

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