Mindful Sodexo 
Crispy Brussels sprouts & roasted Yukon gold potatoes topped with scrambled egg whites, smoky bacon & tangy sauerkraut
Nutrition Facts:
Calories: 180, Protein: 12g, Sat. Fat: 0.5g, Sodium: 460mg, Fiber: 6g
Prep Time: 10 to 15 minutes Cook time: 15 to 20 minutes Yield: 4 bowls; 1 bowl each Difficulty level: Intermediate
Egg & Roasted Brussels Sprouts Hash Bowl
Ingredients
Prepare
Egg & Roasted Brussels Sprouts Hash Bowl
- 2 slices of bacon, diced
- 2 cups diced Yukon gold or potato of choice
- ¾ cups low sodium vegetable or chicken stock, store-bought or homemade
- 2 Tablespoons diced onions
- 1 Tablespoon peeled and finely chopped fresh garlic cloves
- ½ teaspoon dried thyme leaves
- 1 ½ teaspoon lemon zest
- 1-pound Roasted Brussels Sprouts
- 1 cup Creamy Scrambled Egg Whites
- 1 cup drained sauerkraut
- 1 Tablespoon and 1 teaspoon of sliced green onions
- 1. Preheat a large, heavy pan over medium heat. Add bacon and cook to render fat. Remove bacon from the pan. Reserve bacon.
- 2. Add potatoes and stock to the greased pan. Cover and cook for 10 minutes, occasionally stirring, until potatoes are tender and lightly browned. Drain excess liquid.
- 3. Add onion, garlic, thyme, and lemon zest. Stir to combine.
- 4. Add roasted brussels sprouts to the pan. Cook for 4 to 5 minutes, occasionally stirring, until onions are browned.
- 5. In another pan, warm sauerkraut until heated through.
- 6. As needed, place the following in a serving bowl:
- 1 cup Brussels hash mixture
- 1/4 cup creamy scrambled egg whites
- 1/4 cup hot sauerkraut
- 1 teaspoon sliced green onions
- 1 teaspoon cooked, diced bacon. - 7. Enjoy immediately!
Roasted Brussels Sprouts
- 1 pound of fresh Brussels sprouts, sliced in half lengthwise
- 1 ½ teaspoon canola oil
- ½ teaspoon ground black pepper
- 2 teaspoons sherry wine vinegar
- 1. Toss Brussels sprouts with oil and pepper. Place in a single layer on a parchment-lined sheet tray, making sure not to overcrowd.
- 2. Roast in preheated 450-degree Fahrenheit oven for 15 to 20 minutes or until lightly golden and cooked through.
- 3. Remove from oven and toss with sherry vinegar. Serve hot.
Creamy Scrambled Egg Whites
- 1 cup egg whites (about 8 egg whites)
- 1/8 teaspoon Kosher or sea salt
- ¼ cup non-fat plain Greek yogurt
- 1. In a mixing bowl, place egg whites and salt. Whisk until combined.
- 2. Coat a saute pan with cooking spray. Place over low heat. Add egg whites. Cook and stir for about 2 minutes or until nearly cooked through.
- 3. Fold in yogurt with a rubber spatula until evenly mixed and creamy.
