A long time ago, someone somewhere really really ticked God off.
In retaliation He sent us brussels sprouts.
Ok, I am somewhat kidding. I don't know how the brussels sprout came to be eaten by humans (^but I wouldn't rule out this explanation). I enjoy most vegetables but I have never been able to get alongside these vitamin-packed little morsels. So when someone mentioned to me that I should try this breakfast bake, my response in my head was, 'but my taste buds didn't do anything wrong.'
So I ventured forth and made this dish and it was an instant classic. Nobody is more surprised than me.
I will say that this is a dish which will easily take 25-30 minutes, so you'll want to either get the chopping and dicing out of the way ahead of time, or you'll want to save it for a weekend morning or even for dinner.
Breakfast for Dinner is the unofficial slogan of paleo, after all
12 ounces Brussels sprouts
4 thick slices of bacon (bonus if it's uncured and/or nitrate-free)
2-3 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
cracked black pepper
1. Slice up your garlic, shallots, and sprouts. Set the garlic and shallots aside. To save time on the sprouts, chop each sprout into a few pieces and then toss them in the food processor and pulse for a couple of seconds at a time until you get the consistency you want. The consistency should look something like cabbage in cole slaw or veggies in moo shu, like this:
3. Turn the burner to just under medium and toss your crushed garlic and chopped shallots into the still hot bacon grease and let it saute for 30 seconds-1 min. Savor the yummy aroma.