Brussels Sprouts for Breakfast? Say it isn’t so! This ? Fall Vegetable Egg Casserole incorporates seasonal produce into a healthy breakfast you’ll LOVE!
I am determined to grow Brussels sprouts in my garden. Every year I get a giant beautiful plant with tiny sprouts that never form in time for harvesting. This year I think I may get some, but the verdict is still out. Wish me luck! I did however get two big butternut squash and I’m completely happy with these results. ??
When I was Saratoga Springs a few weeks ago, I had a tasty breakfast scramble. It had roasted Brussels sprouts, roasted butternut squash and a perfect amount of shaved parmesan, fresh basil and the BEST part – a drizzle of balsamic reduction – completely optional, but it’s really good.
It’s a great seasonal twist on your standard breakfast scramble.
Instead of roasting vegetables and scrambling eggs separately, I decided to make a couple in single serving dishes so I could eat it all week. I roasted the vegetables in small casserole dishes and when they were just tender, I turned down the oven temp, poured the eggs right over the top and loosely covered them with foil. After about 8 minutes the eggs were set in all but the middle. So I turned up the broiler and browned them just ever so slightly until set.
You could definitely do this in these jumbo muffin tins too.
A little paper thin parmesan on top and fresh basil. I love eating fall vegetables for breakfast! I ate this 5 times in the last 2 weeks. I’m pretty sure the restaurant dish had bacon in it but I’ve decided to leave that out. Instead I added a little smoky sea salt to make up for the smoky flavor bacon might have added. It’s a little secret weapon I have for making awesome roasted veggies.
Feel free to add some crumbled bacon if you’d prefer.
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- 8 eggs, room temp
- 2 cups Brussels sprouts cut in half
- 2 cups chopped butternut squash
- smoky salt or Kosher salt, to taste
- drizzle of balsamic reduction
- bacon, cooked and chopped (optional)
- shaved parmesan, to taste
- basil, to top
- Crack eggs into a bowl. Whisk together with ½ tsp salt. Set aside to warm to room temp.
- In a large bowl, toss vegetables with 1 Tbs olive oil, ½ tsp salt and a little pepper. Split them between whatever dish(es) you'll roast them in.
- Roast at 375 F for 10-12 minutes until fork tender and starting to brown. (my oven uses convection roast, so it may take a few minutes longer for your vegetables to roast if you don't have this function).
- When the veggies are tender, turn oven down to 350F.
- Pour the eggs over the vegetables (sprinkle with cooked bacon if using), cover loosely with foil and return to the oven to bake for 8 -10 minutes.
- If the eggs aren't set in the middle, turn on the broiler and brown the tops ~ 2 min.
- Top with shaved parmesan, fresh basil and a drizzle of balsamic reduction.
While the balsamic drizzle is completely optional, it adds just an extra special kick to your morning routine. Plus it keeps in the fridge forever – so you can use it for future meals too! I’ve listed some ideas below.
- 1 cup balsamic vinegar
- 1 tbs honey or sugar (optional)
- 1 spring thyme (optional)
- In a small saucepan, bring balsamic vinegar to a boil.
- Turn down heat to a simmer and add honey and thyme, if using.
- Simmer until reduced by about half, approx. 20 minutes.
- The vinegar will coat the back of a spoon and get considerably thicker as it cools.
Other Uses for Balsamic Reduction Sauce:
- Drizzle over tomatoes, avocados and mozzarella for a little salad.
- Use it to make a homemade salad dressing.
- Drizzle it over roasted vegetables like asparagus, carrots, etc.
- Drizzle it over chicken or fish.