I have never been a huge fan of breakfast, I would much rather skip right to the lunch/ dinner options! Back when I was in college I started making these brussels sprout dishes, it has changed and evolved into what I now call the BRUSSLES BREAKFAST BAKE! It is perfect for a healthier option on Christmas morning or to bring to a brunch! Check out the recipe below!

BRUSSLES BREAKFAST BAKE

INGREDIENTS

½ Bag Brussels Sprouts
1 Sweet potato
1 sweet onion (or bell pepper for those onion haters!)
8 Egg whites
Splash of almond milk
Salt, pepper and garlic salt
Olive oil
** Optional: Great with sliced avocado on top**

INSTRUCTIONS

Start by preheating your oven to about 400 degrees.
Next boil water for sweet potato, as you wait for the water peel and slice the sweet potato.
Toss the brussels sprouts with a little oil and garlic salt, saté until brown and soft.
Slice the onion and set aside.
Once the sweet potatoes are done strain and add either a small amount of oil or butter and mash with a fork.
Spread the mashed sweet potatoes on the bottom of the cast iron skillet acting as the crust.
Add half of the uncooked onion, then layer the cooked brussels, then the rest of the uncooked onion.
crack your 8 eggs leaving the yokes out, add a bit of oat milk and whisk with a fork. drizzle this on top along with salt and pepper.
Place in the oven for about 20-30 minutes

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xx nichole