Brussels Sprouts and Sourdough Scramble
It may seem odd to be having Brussels sprouts for breakfast but here’s this: Crispy yet tender Brussels sprouts with tangy-toasty sourdough bread, fluffy scrambled eggs, and melty mozzarella loosely binding it all. Plus it comes together in under 30 minutes. So why not have some Brussels sprouts for breakfast?
Ingredients
- 6 oz (about 3 cups) crusty sourdough bread cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon thyme leaves
- 4-5 garlic cloves smashed
- Kosher salt and Pepper
- 3 eggs
- 1 tablespoon sour cream
- 6 oz (about 10) Brussels sprouts cut in half through the stem
- 1/2 cup grated mozzarella cheese
Instructions
- In a large bowl toss together bread cubes with 1 tablespoon olive oil, 1 teaspoon of thyme, and a pinch of salt and pepper. Set aside. In a small bowl whisk together eggs, sour cream, and a pinch of salt and pepper. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat in oil. Spread Brussels sprouts into an even layer cut side down. Add 2 tablespoons water to the pan, cover and cook for 5 minutes until browned and tender. Uncover, flip over Brussels sprouts and cook for about 2-3 minutes to brown the other side, then remove to a plate.
- Add bread mixture to the skillet and cook, stirring occasionally, until bread and garlic are browned and toasty, about 2-4 minutes. Return to bowl.
- Reduce heat to medium and add 1 tablespoon olive oil to the pan. Add egg mixture to skillet and cook, stirring to break up curds, until eggs are cooked.
- Remove from heat and return Brussels sprouts and bread to the pan and mix together. Sprinkle mozzarella cheese over the top and cover pan for about 2-3 minutes, until cheese is melted.
Notes
If you don't have sourdough any crusty bread will do.