When I had this for breakfast, at my favorite restaurant in Lake Geneva, Wisconsin. I knew I had to replicate it at home. This recipe uses shredded Brussels Sprouts and cauliflower rice instead of potatoes, making it low carb.
Add in bacon, Parmesan cheese and a little punch of Jalapeno pepper: all topped with an egg and you won't even miss the traditional potato breakfast skillet!
I've made it with both bacon and sausage so feel free to use what you have on hand.
If you are ever in Lake Geneva, Wisconsin, stop in at the Egg Harbor Cafe restaurant, https://www.eggharborcafe.com/. you won't be disappointed!
Everyday I'm Brusselin' Breakfast Skillet 5.29 net carbs per serving without the eggs
6 strips bacon 2 cups riced cauliflower (finely chopped cauliflower) 2 cups shredded Brussels Sprouts 1/2 small onion, chopped 1 jalapeno, chopped (leave in seeds and membranes for a spicier dish) 1/3 cup grated Parmesan cheese Unrefined sea salt and freshly ground black pepper, to taste Eggs, soft cooked or cooked as you like
1. In a large skillet, cook bacon until crisp, remove and set aside. Pour off all but 2 tablespoons grease. Add cauliflower, Brussels sprouts, onion and jalapeno; cook, stirring occasionally until vegetables are tender.
2. Meanwhile, in a separate non-stick skillet, cook eggs to desired doneness. I like mine with a soft, runny yolk. Place on top of vegetable mixture. Sprinkle with salt and pepper. Serve immediately.
Nutrition Facts Serving size: 1/4 of a recipe (6.2 ounces).
Nutrition information calculated from recipe ingredients. Salt, pepper and eggs are not included in the recipe nutrition data.
Amount Per Serving Calories 333.37 Total Fat 28.36g Saturated Fat 10.06g Cholesterol 46.09mg Sodium 630.14mg Potassium 483.32mg Total Carbohydrates 8.26g Fiber 2.97g Sugar 2.55g Protein 12.45g