This week has been a bit of madness.

I first want to thank everyone for their amazing support of the new company.  I don’t think Melissa and I expected everyone to be so welcoming and excited.  The whole thing is awesome, but it also left us scrambling to catch-up most of this week.  It’s a good feeling.  I love the feeling of being busy: it helps me enjoy the times when I not.

So in the midst of everything, I wanted to take a moment and share this skillet with you.  I have an undying love for Brussels Sprouts so if you don’t, this skillet might not be for you.  It’s simple but makes for one heck of a delicious breakfast.

I tossed one egg in and ate the whole thing by myself but this would be great for two people if you added an extra egg and a couple slices of toasted.  Feel free to toss a few herbs in as well- I like my veggies with just a little salt and pepper.

Have a wonderful weekend!

Brussels Sprouts and Egg Skillet

Prep Time 5 mins Cook Time 15 mins Serves 1-2


  • 1/2 lb Brussels Sprouts, shredded
  • 1/2 medium red onion, diced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons water
  • 1-2 eggs


  1. In an 8" cast iron skillet, heat olive oil over medium heat. Add in onions and saute for 3-4 minutes. Stir in shredded Brussels Sprouts, salt, and pepper. Let cook for two minutes, add in tablespoons of water, cover, and cook until Brussels Sprouts are tender.
  2. Remove lid, make well in center, and crack eggs. Cover and let cook until egg whites have set and egg yolk is desired consistency.


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