Did I mention the crispy fried egg?
Breakfast for dinner is always a yes for me, and so is this sausage and brussels sprouts skillet. Finely shredded sautéed sprouts are tossed with crispy chicken sausage and topped with a fried egg for a simple, comforting meal that always satisfies—no matter what time of day it is.
While you can use a food processor in a pinch, I find that the best flavor and texture comes from brussels sprouts you shred with a knife. For easiest handling, don’t bother trimming the sprouts. Just halve them vertically through the root, flip the halves cut-side-down, and then use the stem as a handle to hold the sprout while thinly slicing crosswise from top to bottom. Once you reach the bottom, you can discard the root end.
Chicken sausage is an often-overlooked breakfast MVP. Typically sold in pre-cooked links, it slices easily and crisps up beautifully in a pan. These sturdier—but just as crispy!—slices anchor the fluffy sauteed sprouts, providing more structure to the skillet than loose sausage crumbles would. And its slightly leaner nature also pairs nicely with the earthy, rich sprouts. That said, if you don’t have chicken sausage, you can definitely sub in a kielbasa or even bulk pork sausage.
Unlike leftover potato hash, which loses its crispness over time, this brussels sprouts skillet is just as great on day 2. Leftovers can be stored in an airtight container in the refrigerator. Reheat in a pan (no need for oil!) or in a covered container in the microwave. You can fry a fresh egg for a topping or, as I do, just enjoy the leftovers solo.
Enjoy!
Sausage and Brussels Sprouts Breakfast Skillet
(Serves 4)
2 (3-oz) links pre-cooked chicken sausage, sliced into ¼” coins
4 tbsp. plus 2 tsp. neutral oil, divided
1 lb. brussels sprouts, halved through the root end and sliced thinly crosswise, divided
½ red onion, thinly sliced, divided
1 ½ tsp. kosher salt, divided, plus more as needed
2 tsp. apple cider vinegar
¼ tsp. freshly ground black pepper, plus more as needed
4 large eggs
Instructions
In a large cast iron pan, heat 2 tablespoons oil over medium-high heat. Add sausage in a single layer and cook until browned and crisp on the bottom, 2-3 minutes. Flip sausage to other side and cook just until lightly browned on second side, about 1 minute. Remove to a large bowl and set aside.
Return pan to medium-high heat. Add half of brussels sprouts and half of red onion and season with ½ teaspoon salt. Cook, stirring occasionally, until crisp and cooked through, 2-3 minutes. Transfer to the bowl with the sausages. Add remaining 2 tablespoons oil to pan and repeat with remaining brussels sprouts, onion, and ½ teaspoon salt.
Return first batch of brussels sprouts and sausage to pan and toss to combine. Season with apple cider vinegar and ¼ teaspoon freshly ground black pepper, then taste and season with additional ½ tsp. salt as needed. Keep warm.
Heat a nonstick pan over medium heat and add 1 teaspoon oil. Crack in 2 eggs and cook, adjusting heat as needed, until white is set but yolk is still runny, 3-4 minutes. (If needed, add a teaspoon water to pan and quickly cover with a lid to gently steam the very top layer of the white and cook it through). Season eggs with salt and pepper to taste and remove to a side plate. Repeat with remaining teaspoon oil and eggs.
Top sausage and brussels sprouts skillet with eggs and serve immediately.
Originally posted October 7, 2024.
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