Crispy Brussels Sprouts Breakfast Skillet

This simple brussels sprouts breakfast skillet is made with bacon, potatoes, and eggs and is my new favorite take on hash. Dig in.


Crispy Brussels Sprouts Breakfast Skillet

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It’s officially fall, or as I like to call it, the season of what-can-I-put-in-a-skillet-with-eggs? The answer is pretty much everything, but first on your list should be this Crispy Brussels Sprouts Breakfast Skillet.

As we’ve discussed many times in this space, Brussels sprouts can span the range of deliciousness: From sad and soggy to crispy and delicious. Can you guess which version I’m shooting for here?

There are a few keys to making this skillet perfectly. Mostly though, it involves the Mosquito Bite rule: Don’t touch it! The more you itch this dish, the more it’ll suck. Once it is in the pan, just let it go.

  • This recipe was updated on October 26, 2019 to include new descriptions and video.

Crispy Brussels Sprouts Breakfast Skillet

Serves 1-2
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This simple breakfast skillet has some amazing fall flavors and is my new favorite take on hash. Dig in.


1 cup grated Yukon potatoes
8-10 brussels sprouts, sliced thin
4 strips bacon, chopped
1 teaspoon granulated onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2-4 eggs
Chili sauce, garnish
Cilantro, garnish


  1. Chop bacon and add to a skillet over medium-low heat. Cook slowly to render out fat and make bacon crispy.
  2. Meanwhile, peel and grate potatoes and measure out 1 cup of grated potatoes. Wash sprouts and cut off stems. Then slice thin. Stir potatoes and sprouts together in a bowl.
  3. When bacon is crispy, remove from the skillet. Pour off bacon grease into bowl with potatoes and sprouts. Then stir in seasonings. Stir well to combine.
  4. Return skillet to medium heat and add the sprout mixture in an even layer. Let cook for 4-5 minutes until the hash is getting nicely browned.
  5. Stir sprouts and potato mixture once and let cook a second time. Try not to over stir the mixture or it might get gummy. Just let it do it’s thing.
  6. When the sprouts mixture is nicely crispy on the edges, make two (or more) wells in the hash. Turn heat down to low and crack in eggs. If the skillet is very dry, you might want to add a drizzle of oil or butter.
  7. Cook eggs in the skillet until the whites are set. Place a plate or lid on the skillet for about a minute near the end to set the tops of the eggs.
  8. Serve skillet drizzled with chili sauce and fresh cilantro.
  9. Serve while warm!

Nutrition Info

How to Make Brussels Sprouts Breakfast Skillet

Crispy Brussels Sprouts Skillet

I tried this dish once with just brussels sprouts, but it was missing something. It actually needs some potato to add some body to the skillet. But not too much! It’s one of the few times you’ll see me actually measure out an amount of shredded potato. You just don’t want to overdo it.

Mix together the sliced sprouts with the grated potato and all the spices.

Crispy Brussels Sprout Breakfast Skillet
The mix!

Oh and bacon grease! Instead of oil or butter, crisp up a few pieces of bacon in your skillet over low heat and then pour off the bacon grease into the potato/sprouts mixture. Talk about flavor and it’ll really promote browning on the sprouts.

Bacon for Brussels Sprout Skillet
Bacon time.

Remove your bacon and the grease from the skillet. Stir the grease into the sprouts and then return the sprouts mixture to the skillet over about medium heat.

Now don’t touch!

Okay… actually, you will need to stir it once or twice, but mostly let it sit. That’s how you’re going to get some nice browning. I let mine sit for 4-5 minutes in between stirs.

Crispy Brussels Sprout Breakfast Skillet
Don’t touch too much.

These crispy bits on the edges are what you’re going for.

Crispy Brussels Sprout Breakfast Skillet
Nice Crispies.

Once your sprouts are pretty crispy and browned, turn the heat down to low, make a few wells in the hash and crack in some eggs. If the skillet is really dry, it’s fine to add a drizzle of oil or butter.

Cook the eggs over low heat. Cover them for the last 60 seconds or so to set the whites on top.

Crispy Brussels Sprout Breakfast Skillet

I like to garnish this delicious situation with a drizzle of chili sauce and some fresh cilantro. YUM.

I can eat this entire Crispy Brussels Sprouts Breakfast Skillet by myself, if I’m being honest, but you could add an extra egg or two and split it between two people.

Crispy Brussels Sprout Breakfast Skillet

Here are a few other great Sprouts recipes!

9 Responses to “Crispy Brussels Sprouts Breakfast Skillet” Leave a comment

  1. My son pointed to the Brussels sprouts at the grocery store yesterday, so I picked up a bunch with no real idea of what on earth to do with them… and then this appeared today. What timing! This has all the things we love: bacon, potatoes, and my cast-iron skillet. And hopefully soon we will also all love sprouts! I’ll make it allergy-friendly by frying up the eggs separately since the little dude is allergic, but that just means more fun cooking :)


  2. Oh this sounds amazing! I have been all about brussel sprouts recently and this sounds like an fantastic and unique way to make them!

  3. Darn it, Nick! Looks like I’m having eggs for dinner tomorrow night too… ;)

    I love your love of eggs. Eggs make me happy. New recipes with eggs makes me happy. Add in brussel sprouts and I’m completely smitten.

  4. I am SO happy I came across this recipe. It’s now a go-to breakfast since I always seem to have extra sprouts from various recipes. I added some diced white mushrooms to my last batch and didn’t regret it a bit. Makes a nice side dish for an evening meal too!!

  5. I just finished eating way too much of this. This was a great dinner – I love bacon and brussels sprouts together! Decided to go the ultra lazy route and buy a package of shredded brussels sprouts and a bag of frozen hash browns. I defrosted the hash browns in the microwave and squeezed out the moisture with a paper towel before throwing it all in. The dish ended up a tad too salty for me, probably because of the pre-made hash browns, so I would just add garlic powder instead of garlic salt next time. Wasn’t sure when to add the bacon back in, so I just crumbled it on top before the second stir. Thank you so much for posting this! I look forward to trying more of your recipes.

  6. great recipe. I did it last weekend. My husband was delighted. When I told him it was Brussels sprouts, he couldn’t believe he could taste that way. Heaven in mouth. I recommend!

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