Low Carb Paleo Brussel Sprouts Breakfast Skillet

This brussel sprout and eggs baked skillet is a perfect breakfast option for those living a healthy lifestyle. It is a whole food recipe suitable for paleo, Keto, low-carb, gluten-free, nut-free, and dairy-free diets. This recipe is quick, easy, and can be prepared in under 20 minutes.

Is this breakfast skillet paleo?

This delicious low-carb breakfast skillet is prepared with brussel sprouts, eggs, onions, garlic, and a generous splash of heart-healthy olive oil. These ingredients are not only loaded with Keto-friendly fats but are also appropriate if you are following a paleo diet.

What ingredients can you add to this skillet?

This paleo breakfast skillet is super versatile and can be adjusted to your liking. You can add more nutritious vegetables like red bell pepper, mushrooms, or pumpkin. You can make it heartier by adding bacon, sausage, or ground meat. However, ensure that the meat you’re using does not contain additives and added sugars. Please remember to update your macros to reflect any changes you make to the recipe.

How many portions does this recipe yield?

This recipe serves 4 people with 1 egg each. If you or any of your family members have a larger appetite, you can prepare 2 eggs for each serving.

Is this recipe suitable for meal prep?

Absolutely! Many of us have no time to prepare our own breakfast and often opt for processed breakfast bars or cereal; however, such paleo recipes can help keep you on track. This low-carb breakfast skillet ensures that you get a nutritious meal first thing in the morning. Prepare a batch or two of this recipe, and store each serving in one microwave-safe container. Please keep them in the fridge for up to 5 days, and microwave one portion whenever you want.

Net Carbs

7.3 g
Fiber

3.5 g
Total Carbs

10.9 g
Protein

8.9 g
Fats

15.4 g

209 cals

Quantity

Serving Size

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Brussels sprouts

500 g
Extra virgin olive oil

3 tbsp
Onion

0.5 small
Garlic

2 clove
Salt

0.75 tsp
Black pepper, ground

0.5 tsp
Raw egg

4 medium
Crushed Red Pepper Flakes

0.5 tsp

Step 1

Preheat your oven to 180C/350. Finely slice the brussel sprouts and set them aside. You can also use a food processor with a shredder attachment to achieve that.
Step 2

Finely chop the onions and mince the garlic. Add the olive oil to a large skillet and place it over medium heat. Add the onion and garlic to the skillet and sauté for 1-2 minutes, or until soft and fragrant.
Step 3

Reduce the heat to medium-low, and add the shredded brussel sprouts. Saute for 4-5 minutes, frequently stirring, until soft—season with salt and pepper.
Step 4

Using a spoon, make 4 holes in the brussel sprouts, and crack an egg in each one. Transfer the skillet to the oven and bake for 7-10 minutes. Eggs will be a little bit jiggly when they come out of the oven and will finish cooking after you take them out.
Step 5

Sprinkle a little more salt on each egg. Garnish with crushed red peppers. Serve warm.