English Muffins with Eggs, Brussels Sprouts and Bacon

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Summary

Yield
Servings
SourceRecipe from StrongerTogether.coop.
Prep time
Cooking time15 minutes
Total time15 minutes

Description

Looking for a high-protein breakfast or lunch? Try these easy, tasty topped English muffins. You can even opt to scramble the egg into the veggies for an even easier prep.

Ingredients

2 slices
bacon
8
Brussels sprouts (halved)
1/2
onion, yellow (slivered)
1/4 teaspoon
salt
1/4 teaspoon
thyme, dried
 
black pepper, ground
2
eggs
2
English muffins, whole wheat (toasted)

Instructions

Line a plate with a double layer of paper towels. Place a 10-inch non-stick skillet over medium heat and lay the bacon slices in the pan. Cook until crisp, turning every minute or so, about 4 minutes. Transfer to the prepared plate. When cooled, crumble the bacon and reserve.
 
Pour off some of the bacon fat, leaving enough to cover the bottom of the pan. Add the Brussels sprouts and onions and stir to coat. Add the sprouts to the pan, stir, and turn — cut side down — for 1 minute (without stirring). Cook another 3 minutes to brown, stirring occasionally. Sprinkle with salt and thyme, grind some pepper over the top, and toss to mix. 
 
Push the vegetables to the sides to form two spaces for the eggs. Crack each egg into the pan into the spaces created. Cover the pan and reduce the heat to medium-low. Cook for about 4 minutes, until the whites are opaque, and the yolks are done to your liking. 
 
Put a toasted English muffin on each plate and place an egg on top of the muffin, then divide the vegetables between the plates. Sprinkle with crumbled bacon and serve.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.