Denver Scramble with Roasted Brussels Sprouts

Ham, pepper and onions are a classic combination for an egg scramble. Roasted brussels sprouts round out this Fall breakfast.

Denver scramble with roasted brussels sprouts

Makes 4 servings

1 lb brussels sprouts
4 oz ham, diced
1/4 red onion
1 green pepper, diced
1/2 red pepper, diced
6 eggs, beaten
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 425 degrees.
  2. While oven heats, trim and halve brussels sprouts. Toss on a baking sheet with a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes.
  3. When brussels sprouts have about 10 minutes to go, heat a drizzle of olive oil in a frying pan over medium-high heat. Sautee red onion a few minutes until softened. Add ham and peppers and cook a few minutes longer until peppers are softened. Season with salt and pepper.
  4. Add eggs and cook until firm, stirring occasionally.

Note - if making for two people, follow instructions through the end of step 3 and reserve half the brussels sprouts and half the onion-pepper-ham mixture to be reheated the next day for a quick breakfast.


Donna Whitlock

Donna Whitlock


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