Cabbage & Brussel Sprout Breakfast Skillet

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Today is supposed to be the coldest day of the week in Duluth.  We're getting teased by beautiful, warm stretches that suddenly disappear for a few days of winter chill.  We had a few "firsts" of the year this weekend that planted Spring firmly in my heart, so I will not be sad about this cold, gloomy Monday.  We had our first bonfire with the kids.  We could hear Chester Creek rushing through the trees while we ate our dear friend's delicious HOMEMADE marshmallows.  That was great.  Then on Sunday B & I took the twins out kayaking on the bay!  The water was so still and the breeze was warm.  Just thinking about it is getting me so excited for summer!  But I will enjoy this Spring, whatever it might look like.  

I don't dread Mondays.  Sure, it can be hard to get back into the swing of things, but I try to think of it as another opportunity for a fresh start.  It's a good chance to let go of things from the previous week that are not beneficial to hang on to.  I like to make a really healthy breakfast on Mondays because it seems to get us off to a good start for eating well the rest of the week.  This recipe came from the veggies we had left in the fridge!  I really like baking sweet potatoes in big batches and having them ready for the week when I need a quick addition to a meal and don't have time to wait for a potato to cook.  It also makes meatless meals a lot more filling.  This skillet dish was a great way to kick off this dreary day.  Anything colorful always brightens up the day.

Cabbage & Brussel Sprout Breakfast Skillet

20 min, serves 2

Ingredients:

-1 T olive oil

-1 c chopped brussel sprouts

-1 c chopped red cabbage

-1 1/2 c chopped cooked sweet potatoes

-1/2 t salt

-1 T coconut aminos

-1/8 t garlic powder

-1/4 t pepper

-4 eggs

-cracked black pepper for top

Directions:

1. Preheat oven to 400 F

2. In medium bowl, mix together everything except the eggs, olive oil, & cracked black pepper

3. Heat oil on medium heat in oven safe skillet

4. Add veggie mixture from the bowl and saute about 4 min, stirring occasionally

5. Use a spoon to make 4 little pockets for the eggs and crack one egg into each pocket

6. Transfer the pan to the oven and bake for 10 min, or until the eggs are cooked to your liking.  I prefer mine runny.

7. Top with cracked black pepper.