Brussel Sprout Hash and Eggs

Brussel Sprout Hash, Bacon, Potato, Eggs

Brussel sprout hash and eggs is a delicious and healthy meal any time of day—breakfast, lunch, brunch, or dinner.  I don’t know about you, but my family and I like all-in-one meals, and this hash fits the bill perfectly. The shredded brussel sprouts are enhanced with a little bacon and diced potato to make a very tasty hash. The egg on top balances out the meal perfectly.

1 – lb. brussel sprouts
1 – large red potato
2 – slices of thick-cut bacon
1/2 – cup diced red onion
1/4 – tsp. red pepper flake
1/2 – tsp. salt (or to taste)
1/2 – tsp. ground black pepper
4 – eggs

Peel the potato and dice it into small pieces about the size of a blueberry. Finely dice the bacon and add about 1 tablespoon olive oil to a large skillet. Once the oil is heated, add the bacon and cook about 2 minutes. Next add the potatoes and diced onion. Sprinkle about 1/4 teaspoon of salt and black pepper, red pepper flakes, and stir well. Cook about 5-6 minutes until the potatoes are about half way cooked.

While the potatoes are cooking, thinly slice the brussel sprouts. Add a little more oil to the skillet if needed, then add the brussel sprouts along with the remaining salt and black pepper. Stir well, and add 1/4 cup water. Cover and cook about 10 minutes until the spouts are tender. Stir occasionally.

When the hash is ready, turn off the heat and set aside. In a small skillet, fry one egg over easy for each serving. Add a little salt and black pepper to taste.

Place a helping of hash and top off with the fried egg.

Makes four servings.


Brussel Sprout Hash, Bacon, Potato, Eggs

Corn Muffins


Corn muffins are one of my favorite breakfast or snack foods.  They have just the right amount of sweetness and are satisfying and delicious.  They are also great toasted with butter.  The nice thing about this recipe is its versatility.  You can make them sweet, more like a muffin as in the recipe below, or you can add less sugar that makes them more like cornbread.

I have also added Greek yogurt in place of some of the milk, which makes the muffins moist; and a little honey to give them a little extra flavor.

1 – cup white corn meal
1 – cup all purpose flour
1/2 – cup sugar
1 – tbls. baking powder
1 – tsp. salt
2 – eggs
1/2 – cup whole milk
1/4 – cup canola oil
2 – generous tbls. honey
5 – oz. container of plain Greek yogurt

In a large mixing bowl, combine the corn meal, flour, sugar, baking powder and salt. Mix with a fork and make a well in the center. In a small mixing bowl add the eggs, canola oil, honey and whisk until well incorporated.


Pour the egg mixture into the center of the dry mixture and using a whisk stir the ingredients until they start to form a ball.  Do not use an electric mixer.



Just as the batter starts to come together, add the yogurt and continue to stir until all incorporated.


Mix just enough to incorporate the flour, do not over mix.


Spray a muffin pan with cooking spray so that the muffins do not stick to the pan. Divide the batter equally into 12 muffins.


Bake in a preheated 425° oven for 15-20 minutes.  Check at 15 minutes by inserting a knife in the center.  If it comes out clean the muffins are ready.

Note:  If you want to make them less sweet like cornbread, use only 1/4 cup sugar and 1 teaspoon honey.

Challah French Toast with Three Berry Compote


French toast is one of my favorite breakfast treats, and the Challah bread makes it even better. I like to make a special breakfast to kick off our holiday celebrations.


1 – loaf Challah bread
3 – eggs
1 – cup whole milk
1 1/2 – tsp. pure vanilla extract
Pinch of salt
Butter for frying


Slice the bread on the diagonal in 1″ slices. In a 9″ square baking dish, add the eggs, milk, salt, and vanilla, and whisk until smooth. Heat butter in a large skillet (iron skillet or non-stick skillet are best).

Dip the bread in the egg mixture on both sides until completely soaked with egg.


Carefully lift the bread with a spatula and place in the skillet. Cook on a medium flame until golden brown, about 3 minutes on both sides.

Three Berry Compote


3 – cups frozen mixed berries (strawberries, blueberries, and blackberries)
1/4 – cup apricot brandy
1/8 – cup orange juice
2 – tbls. sugar


Pour the brandy and sugar in a medium sized sauce pan. Heat until the sugar is dissolved. Add the frozen berries and orange juice. Bring to a boil and reduce the heat to a simmer, and let cook about 12 minutes.

Serve the french toast with the fruit compote and sprinkle with cinnamon and powered sugar.