Brussel sprouts breakfast skillet hash 🍳🍠🥓
10 Brussels sprouts halved
1/3 of a small sweet potato cut into 1/2in cubes
1 slice of prosciutto pan fried and chopped
1/8 tsp cumin
1/8 tsp chili powder
A pinch of smoked paprika
4 tsp avocado oil
1 clove of minced garlic
1 tbsp grated fresh Parmesan cheese
diamond crystal salt kosher salt
2 tsp minced chives
Preheat oven to 400°f.
In a large bowl mix sprouts, 2 tsp oil, pepper, salt, and garlic tossing to evenly coat. In a second bowl mix your sweet potatoes, 2 tsp oil, cumin, paprika, chili powder, salt, and pepper. Pour both into a small cast iron skillet or cookie sheet and bake for 18 min.
Pull out of the oven and create a well in the centre of your veggies. Crack an egg into the well. Return to the oven and bake for another 7-10min. Top with prosciutto, chives, fresh cracked pepper, salt, Parmesan, and chili flakes.
Make Also: Low Carb Hotdog Sandwich Slices