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Okay, so earlier this week I posted a reeeeaaalllly long but delicious recipe.  This time I am making up for it by posting a simple 3-ingredient recipe. And although I think you'll really like the

Total time

40 minutes


Breakfast, Brunch


  • 8 slices all-natural bacon (chopped)
  • 2 lbs Brussels sprouts, halved or quartered
  • coarse salt and ground black pepper
  • crushed red pepper flakes (optional)
  • 8 eggs


  1. Heat a large cast iron skillet to medium-medium high heat. Add chopped bacon and cook 10-15 minutes, stirring regularly, until crispy. Remove with a slotted spoon and place on a folded paper towel.

    Discard about half of the bacon fat. Place the skillet bacon on the heat and add the Brussels sprouts to the hot bacon fat. Cook 8-12 minutes, stirring only occasionally, until browned and crispy and desired doneness is reached, adding a little flavorless oil if pan becomes dry.

    Season to taste with salt, pepper and crushed red pepper flakes, if using. Heat a separate large non-stick skillet to medium heat. Coat with cooking spray or a pat of butter.

    Once hot, crack eggs into the skillet. Reduce heat to medium low. Cook 2-4 minutes, until white is cooked but yolk is runny. Place a lid on for the last minute to help the whites cook. Season with salt and pepper to taste. Serve bacon Brussels sprouts with fried eggs.

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