A quick, one-pan breakfast that’s naturally low-carb and gluten-free
KEY INFO
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Low-carb, Gluten-free (Vegetarian optional)
EQUIPMENT NEEDED
– Large 12-inch skillet (non-stick or cast iron)
– Sharp knife
– Cutting board
Alternative: Food processor with slicing attachment for shredding sprouts
INGREDIENTS
– 1 pound Brussels sprouts, trimmed and shredded (about 4 cups)
– 1 small red onion, finely chopped (½ cup)
– 4 large eggs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– ½ tablespoon Dijon mustard
– 1 teaspoon fresh thyme (or ½ teaspoon dried)
– Salt and pepper to taste
Optional add-ins:
– 4 slices bacon, diced (omit olive oil if using)
– ¼ cup crumbled goat cheese
– Red pepper flakes to taste
METHOD
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