BUTTERNUT AND BRUSSELS BREAKFAST HASH

FOOD AS MEDICINE:

Brussels sprouts have a wide array of health benefits ranging from cardiovascular health, cancer prevention and detoxifying properties. Sulforaphane compounds in Brussels sprouts are known to promote anti-inflammatory activity in the cardiovascular system and help repair any damage in the blood vessels. Being a sulfur-rich vegetable, the body is able to use the sulfur to bind with toxic substances and remove them from the body. Antioxidants such as Vitamin C and beta-carotene are also provided by Brussels sprouts, which help bind oxidized substances and prevent the damage that those substances can cause. Brussels sprouts are also a good source nutrients such as folate, manganese, potassium, phosphorus and omega-3 fatty acids.

INGREDIENTS:

4 slices pasture raised bacon

½ yellow onion, diced

2 cloves garlic, minced

1 cup butternut squash, cut into small dice

½ tsp sea salt

¼ tsp black pepper

½ tsp fresh sage, minced

½ tsp fresh thyme

1 cup Brussels sprouts, halved

4-6 pasture raised eggs

¼ cup broccoli sprouts for garnish

DIRECTIONS:

Cook bacon in a medium sized cast iron skillet over medium-high heat until crispy. Remove the bacon and set aside on paper towels. Keep bacon grease in the pan and add the onion and garlic. Cook until translucent and starting to brown, about 5 minutes. Add the butternut squash along with the seasonings. Cook, stirring every couple of minutes, until squash has begun to soften. Add the Brussels sprouts and mix with the squash. Cook another 10 minutes, stirring occasionally, until both the butternut squash and Brussels sprouts are cooked through and browned. With the back of a spoon, create a one inch well and crack an egg into it. Repeat with the remaining eggs. Turn down the heat to low and cook, covered, about 3-4 minutes until egg whites are fully cooked and yolks are to your liking. Chop the bacon into ½ inch pieces and add to the skillet. Top with the broccoli sprouts for serving.

Makes 2 servings

Nutrition per serving: 367 Calories, 22g Carbs, 17g Fat, 27g Protein

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