Bacon, Egg, and Brussels Bowl!

First of all, I want to say thanks so much for the supportive comments and tweets I received in response to Monday’s post. It felt great to write and even greater to get that kind of positive response and reassurance. While I work on trusting myself, encouragement from others really helps me along the way, so I appreciate everyone who took the time to send me well wishes – or even anyone who read!

I’m still trying to keep up with choosing a couple of recipes from my Pinterest boards each week to make for the weeknights I stay in. I usually follow them pretty closely, but the only ingredients in this recipe that I stuck with when I made this dish (on Sunday) were Brussels sprouts (duh) and hard-boiled eggs. I figured eggs went well with (turkey) bacon…and then bacon reminded me of BLT’s so I decided to throw in tomatoes. Plus I had some kale on hand, and I figured throwing that in there wouldn’t hurt!


In the mixing bowl!

Don’t let the title of this easy recipe deceive you – there’s a few other ingredients in there! However the title ingredients were DEFINITELY the stars.

Bacon, Egg, and Brussels Bowl!

(makes two servings)


  • 1/2 dozen eggs
  • 1 package of turkey bacon (I used Trader Joe’s)
  • 1 lb of Brussels sprouts (I used the Trader Joe’s bagged version)
  • 1/2 lb of grape tomatoes
  • handful of kale
  • garlic (to taste)
  • 1 Tablespoon of olive oil


  1.  Hard boil the eggs – I used this Martha Stewart how-to to tell me how! (No I didn’t know how to before. Yes I know that’s sad.)
  2. Cook turkey bacon in the oven (I laid mine out flat on a sprayed foil pan).
  3. Prepare veggies for cooking – chop “stump” off the end of the Brussels, then chop them in half. Chop grape tomatoes in half.
  4. On the stove-top over medium heat, saute the Brussels and tomatoes in garlic and olive oil (amounts as desired) in a pan.
  5. Add handful of kale, finish sauteing the veggies, then dump them into a mixing bowl.
  6. Crumble up the hard boiled eggs over the bowl of veggies. I used three out of six of the yolks, and all six whites. Up to you!
  7. Crumble up the bacon (or if you were too impatient to let it get super-crispy, like I was, rip off chunks into the bowl.
  8. Mix it all up and enjoy! Re-heat before serving if you like your food extra hot (like me).

Though this recipe was supposed to last me two full dinners, it ended up being more like 1.5, and totally could have been one – it was THAT good! (But I still put that it serves two because not everyone’s stomach can handle as much fiber at once as mine 😛 ). I hope my fellow baby cabbage lovers enjoy this bowl of tastiness!

Have you ever made a Brussels sprouts recipe using eggs?

Do you ever plan for a recipe to last more meals than it ends up lasting?

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