- 1 lb. Brussels sprouts, shredded
- 1 small butternut squash, peeled & diced
- 1 rutabaga, peeled & shredded
- 5-6 slices of bacon
- Bacon Fat
- Sea salt & pepper to taste
Pre-heat the oven to 400 degrees. Prepare squash by peeling off the outer skin and dicing it into 1-inch
pieces. Add 1-2 TBSP of bacon fat to oven-safe skillet over medium heat. Add diced squash and cook for
Prepare Brussel sprouts by cutting off bottoms, taking off outer leaves, and slicing them in half. Then add
them to your food processor and pulse several times until they appear shredded. Add shredded Brussels
sprouts to squash mixture and stir well. Add skillet to oven and bake for 20 minutes. Place bacon on a
parchment paper lined baking sheet. When squash and Brussel sprout mixture has 15 minutes left add
the bacon to the oven.
While squash and Brussel sprouts are baking, peel & shred rutabaga. Use the shredding attachment on
your food processor is easiest. Add another 1 TBSP of bacon fat to a skillet over medium heat and add
rutabaga. Flatten with a spatula, and cook for 3-4 minutes on each side or until browned.
Finally, make eggs over easy. When bacon is done cooking, chop into 1-2 inch pieces. Assemble by
mixing the rutabaga, bacon, and squash/Brussel sprout mixture and top with eggs over easy.