I’m a big fan of breakfast for dinner (though the opposite concept—dinner for breakfast—works equally well in this lifestyle.) After all, we have turned the traditional notion of a grain-based breakfast inside-out, breaking all the former “rules” of what is for breakfast and what is for dinner.
I snuck a sweet potato into this recipe for a bit of beta-carotene and flavor; it adds only 5 grams net carbs per serving. The eggs are optional in this recipe, in case you don’t want to take the breakfast-for-dinner idea all the way through.
Makes 4 servings.
- 2 tablespoons extra-virgin olive oil or coconut oil
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 1 pound Brussels sprouts, halved
- 4 ounces portabello mushrooms, sliced
- 1 medium sweet potato, cut into ½" cubes
- 1 teaspoon sea salt
- 12 ounces precooked ham, cubed
- 4 eggs (optional)
- ¼ cup grated Parmesan cheese (optional)
- Preheat the oven to 350ºF.
- In a large ovenproof skillet over medium-high heat, heat the oil. Cook the garlic and onion for 2 minutes, or until the onion is translucent. Add the Brussels sprouts, mushrooms, sweet potato, and salt and stir. Cook, covered, stirring occasionally, for 7 to 8 minutes, or until the Brussels sprouts and mushrooms soften. Stir in the ham.
- If desired, use a spoon to form 4 small evenly spaced depressions in the mixture. Crack an egg into each. Sprinkle the cheese over the top, if using.
- Transfer the skillet to the oven and bake for 10 minutes.