Sometimes I want a breakfast that doesn’t include eggs. Don’t get me wrong. I love eggs so much that I eat eggs along with a serving or two of vegetables most mornings for breakfast. I like eggs scrambled, poached, hard boiled, fried, soft boiled, baked, in a frittata, and in a quiche. I really like eggs, but I don’t always want eggs.
A vegetable breakfast hash is an excellent way to cook a savory breakfast without making eggs. You can serve it with a piece of toast or with a fried egg, I won’t tell…
This breakfast includes many winter favorites include Brussels sprouts, apples, and sage. When winter comes around, I’m always excited to eat Brussels sprouts again; however, with Brussels sprout season comes the question of Brussels sprouts or brussel sprouts? As you might have guessed from the preceding use in this paragraph, it’s Brussels sprouts. As a food loving English major, I didn’t know that without looking it up though. According to the Grammarist, Brussels sprouts were originally grown in the area now known as Belgium in northern Europe. Brussels is the capital of Belgium, which is where these tiny cabbage vegetables got their name.
Now having researched it and written it down here, hopefully I will commit it to memory and break a lifetime of writing brussel sprouts. But you know what they say, a Brussels sprout by any other name…
Like most of my breakfast recipes, I make this on Sunday evening and then eat it for the next few days for breakfast. I try to keep breakfast as simple as possible and meal prepping works wonderfully for breakfast dishes. Once the food is cooled, I pour it right into a storage container and pop it in the fridge.
If you’ve been following along with building the habit of eating vegetables for breakfast this month, you might be ready for something without eggs or maybe you are craving a breakfast meat. Either way, this winter vegetable breakfast hash will add some variety to your breakfast game.
This winter vegetable breakfast hash is a savory breakfast with sausage that can be made without eggs or with a fried egg on top.
- ½ medium onion (about ¾ cup diced)
- 3 cups Brussels sprouts
- 1 large apple (I used Braeburn)
- 1 tablespoon olive oil
- ½ teaspoon ground sage
- 1 tablespoon dijon mustard
- dash of salt
- 8-12 breakfast sausages (depending on size)
- Preheat the oven to 400 degrees.
- Prepare the vegetables. Dice the onion. Slice off the ends and half the Brussels sprouts. Core the apple and chop. You can peel the apple or not. I leave the peel on apples generally.
- Place the vegetables on a sheet pan and toss with olive oil, sage, mustard, and salt.
- Disperse the sausages evenly among the vegetables.
- Bake for 20 minutes or until Brussels sprouts are browned and the sausage is cooked.
- Calories: 416
- Sugar: 7.8 g
- Sodium: 1101 mg
- Fat: 18 g
- Saturated Fat: 4.7 g
- Carbohydrates: 29.2 g
- Fiber: 6.3 g
- Protein: 34.7 g
- Cholesterol: 140 mg