Bacon and Brussels Sprouts for Breakfast

March 22nd, 2014 | Posted by Alison Spath in Breakfast

I get a kick out of eating Brussels sprouts.  In my mind, they are famous for being the most disgusting vegetable someone might ever threaten a child (or picky adult) with having to eat.

When I discovered that Brussels sprouts are not disgusting or gross, there was only one logical conclusion that I could make about myself:

I like Brussels sprouts, therefore, I am a bad ass.

Trimmed Brussels Sprouts

Before I continue to congratulate myself on my vegetable badassery, allow me to whisper the secret to enjoying Brussels sprouts if you don’t already know it.



You just have to know how to cook them!



The first time I ate and enjoyed Brussels sprouts, they were sliced and sauteed with garlic and onions.  For a while I thought that was the only way to make them in order to taste good.  Fortunately, I realized that actually enjoyed the taste of Brussels sprouts, so I stopped dragging the food processor out each time and just started slicing them in half and roasting them in coconut oil.  Brussels sprouts soon became a regular around here and the rest is history.

It’s been a long time since I’ve made sliced Brussels sprouts, but I’ve been hauling the food processor out pretty regularly lately to make chick pea chocolate chip cookies and so I decided it was time to revisit some old friends.

Brussels Sprouts Shaved in Food Processor

Or more accurately, slice my friends heads apart.  Because that’s what friends are for.

(If you don’t have a food processor you could accomplish the same effect with a large knife and a little bit of time.)

This time I decided to cook them with bacon instead of my standard garlic, carrots and onions –

Bacon Bacon and Shaved Brussels Sprouts

because bacon.

When you cook them in bacon you can skip the cooking oil – bacon comes with it’s own cooking fat built right in!  How convenient.  Just start your bacon (I used 6 slices with 1.5 pounds of Brussels sprouts) and once some fat has rendered off, add your shredded sprouts, season with a salt and garlic powder if you like, toss them around until they are soft and wilty and delicious and drool worthy.

Bacon and Brussels Sprouts

One perk to slicing them is how quickly they cook.  They take a little longer to prep, but you win that time back during the cooking process because they’re ready in 15 minutes in a large saute pan on the stove top, as opposed to 40 minutes in the oven.

If you’ve never had Brussels sprouts before, try them with bacon.

If you’ve had Brussels before, try them with bacon.

(And if you are a vegetarian, they are still plenty delicious with garlic, carrots and onions.)

I made these one morning last week and we enjoyed them as a ready to go side dish/snack for a few days –

Bacon and Brussels Sprouts

and with bacon, they are especially well suited for breakfast.

Shaved Brussels Sprouts for Breakfast

Add Brussels sprouts to your grocery list and go ahead congratulate yourself for being a vegetable bad ass.  You’ve earned it.

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9 Responses

  • I hosted Thanksgiving this year for the first time for my entire family. I was preparing brussels sprouts and they looked at me like I was crazy. Every one of them had bad childhood memories of brussels sprouts and were super skeptical. I am happy to say I converted them. :) Love the idea of slicing them and using bacon.

  • jen says:

    mmm brussels sprouts and asparagus = my go-tos now! No one else will eat them though.. more for me! maybe I should cook things in bacon that I want them to try… hehe.

  • Katheryn says:

    I love brussels sprouts, and bacon is magical, so it’s a match made in heaven!

  • Caitlin says:

    ….”because bacon “….why do we not hang out more?!! We should make a “play date” for “the kids” soon. :)

  • B. Gomicchio says:

    When I was little, my dad would pick his brussel sprouts out of his vegetable soup and give them to me to eat. Yup, I was a born vegetable bad ass. 😉

  • I love Brussels sprouts, too. This sounds wonderful and perfect for breakfast!

  • Aunt T says:

    I love brussels sprouts sliced and sauteed with garlic and brown rice—a GREAT nutty taste! I love having them in the fridge for so many uses—I also grate a bunch up and toss into a green salad! My best trick so far is to chop them up REAL small and put them into any soup!

  • Wendy S says:

    how much of the brussel sprouts can you eat? I don’t see any amounts to have. How do you know if you have to much?