Whether you decide to switch things up by going meatless one or two days a week due to religious reasons or dietary, doing so can have plenty of health benefits.
Don’t get me wrong, I am not shunning meat, as it is a great source of protein to have in your healthy diet, but it is not necessary to have meat every meal or even every day.
Meatless Monday is a thing in my house, and it has been fun to come up with creative ways to check all the boxes and still have a hearty and satisfying meal. It is even better when you can cook everything on one sheet pan, or in one pot, as it makes cleanup a breeze.
Generally speaking, I like to make things as simple as possible, using seasonal colorful veggies and with a solid dose of protein. Keeping this one budget-friendly and only using minimal ingredients, I am able to make a healthy breakfast (or heck, this one could be lunch or dinner, too) for under $10 in under 30 minutes. I’d say that’s a win-win.
This recipe is packed with a big nutrient punch. Check this out. For one cup of Brussels sprouts, here’s what you get:
- 125% Recommended Daily Value (DV) of vitamin C
- 13% DV of Vitamin A
- 10% DV of Vitamin B6
- 6% DV of iron
- 3 g protein
- 38 calories
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That’s pretty darn impressive!
Eggs are always one of my “go-to” choices for a great protein source, and I think I even mentioned at one point that if I could only eat one food for the rest of my life, it quite possibly would be eggs. You can’t go wrong when:
- They offer complete protein
- They’re nutrient dense
- They help your “good” cholesterol
- They can lower your triglycerides
- They can lower your odds of a stroke
- They help with portion control
- They’re affordable
- They’re heart healthy
If you want to add meat, bacon would be a great option, and it would even keep this one keto-friendly. I have been known to also toss some grape tomatoes in the mix, which would keep it meatless.
Equipment
- 12 Brussel sprouts
- 4 eggs
- avocado oil
- lemon
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Halve your Brussel sprouts and lay them in a single layer on a baking sheet.
- Drizzle avocado oil and toss with salt and pepper.
- Roast Brussel sprouts for roughly 12 – 14 minutes until golden brown.
- Remove pan from oven and make little wells for eggs.
- Crack eggs into the wells and return pan to oven.
- Cook for another 10 – 12 minutes or until eggs are cooked to your desired temperature.
- Remove from oven and add lemon to Brussel sprouts. (You could also add additional seasoning if preferred.)
- Enjoy!
Nutrition
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