Easy Slow Cooker Black Bean Soup

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

I recently brought this easy Black Bean Soup to a pot luck lunch party at my office.  It was a breeze. I actually threw all of the ingredients in the slow cooker in the morning in my office and let it cook there until lunch time. The big problem was that I let it cook in my office next to my desk. I nearly ate my arm off trying to not dive head first into the slow cooker and devour the entire thing.

But thankfully I had enough self control to hold off until it was time to serve so that everyone could try it. You’re welcome people!

I recommend this recipe for anyone looking for something super easy and cheap during the weeknight, weekend, or even for entertaining. This is an all around great soup! If you are going on a ski vacation and want to come home to something hearty and wholesome… this is your soup.  If you are just coming home from a long work week, this is your soup.  If you are having some friends over for game night, this is your soup.

I promise it to be a winner. It will satisfy both meat eaters and veggie eaters! It also will be easy on your pocket book and be super stress free.

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

Easy Black Bean Soup // Big Eats Tiny Kitchen

Slow Cooker Black Bean Soup

  • Servings: 6 to 8
  • Time: 6 hours on low; 3 hours on high
  • Difficulty: Easy
  • Print

  • 4 cans of black beans (undrained)*
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup salsa of choice (I use Trader Joe’s salsa)
  • 1 bunch of cilantro, chopped (reserve half of cilantro for topping)
  • Juice of 1 lime
  • salt and pepper
  • Toppings: greek yogurt, chopped scallions, lime wedges

Instructions

  1. Place two of the four cans of black beans (with liquid) in the bowl of a food processor or in a blender. Puree for about 15 seconds. Add pureed black beans and remaining ingredients through salsa into a slow cooker. Cook on low for at least 6 hours or high for 3 hours.
  2. Just before serving, stir in half of cilantro and juice of 1 lime. Taste and season with salt and pepper as needed.  Serve with greek yogurt (or sour cream), chopped scallions, lime wedges, and additional cilantro.

*Note – this recipe can definitely be made with dried black beans but will take about 2 hours longer to cook.   Rinse and soak them overnight. Drain them and then puree half of them (about 4 cups) with 2 cups of water. Add all ingredients to slow cooker as mentioned above.  Cooking time will increase by 2 hours, with it taking 8 hours on low and 5 hours on high.

The Best Flourless Brownies

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

I’m so sorry.

INCREDIBLY sorry.

I have been M.I.A. for a month. I need to grovel and ask for your forgiveness….

soooo….. I made brownies.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

Nothing says I love you and I’m sorry for being away like chocolate + butter + nuts. Am I right?

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

I’ve been a little off kilter lately and super busy with life and work.  It became increasingly difficult to find additional time (and motivation) recently for posting new recipes.  Maybe it was lack of sun and seasonal depression. So I took a break. I went back to just cooking for the fun of it. I stopped worrying about whether or not it was good enough for the blog or whether I had to cook it at the right time so that I had enough natural light to photograph it.  I just cooked for me.

I think I go through this every winter. I have to realign myself with what is important to me.  Give myself a new focus. In turn, I have also given this blog a renewed purpose.

I want to thank those of you who reached out to me and encouraged me to continue cooking and creating in this space.  I received some lovely emails and words of encouragement.  This is supposed to be a space of creativity and sharing.  I want this space to be several things moving forward and not just a food blog. Don’t get me wrong, I definitely still want it to be a space where my inner grandma gets to cook, feed others, and then sit back and bask in the joy of nourishing the one’s I love.  But I also want to focus on discovering, exploring, and escaping comfort zones.

Thank you for letting me cook for you and provide nourishing recipes for the past three years. Also, thank you for giving me satisfaction and fulfillment.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

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And with that…. let’s talk CHOCOLATE AND BUTTAH AND HAZELNUTS.

Get out that good butter and good chocolate. Turn on your oven. We are also going to throw in hazelnuts into our brownies to add some flare!

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V.D. is coming up… I mean, Valentine’s Day. And what better way to celebrate your loved ones and friends (or just you) than to serve up a plate of uuuuuuuhmazing gooey gooey brownies.  These brownies are adapted from a past recipe of mine (Paleo Flourless Brownie Bites) and a recipe from my favorite pastry chef, Dave Leibovitz.  The results are fabulously out of this world.  But, as LeVar Burton would say…. Don’t take my word for it.  Make them yourself and share the love.

The Best Flourless Brownies (Grain Free) // Big Eats Tiny Kitchen

Flourless Brownies (Grain Free)

  • Servings: 12 to 16
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

  • 6 tablespoons salted butter (or use unsalted and add 1/8 teaspoon salt)
  • 10 oz semi-sweet chocolate chunks
  • 2 eggs (room temperature)
  • 2/3 cup coconut palm sugar (or unrefined cane sugar)
  • 3 tablespoons arrowroot powder (or cornstarch)
  • 1 tablespoon cocoa powder
  • 2/3 cup chopped nuts (I used roasted hazelnuts)
  • coarse or flaked sea salt

Instructions

  1. Preheat oven to 350 F. Grease a 8X8 baking dish and set aside.
  2. Add coconut palm sugar, arrowroot powder, and cocoa powder to the bowl of a food processor. Process for about 1 minute to make sugar mixture super fine. Set aside.
  3. In a metal saucepan over medium heat, melt butter until it begins to crackle.  Add 2/3 of the chocolate chunks (about 8 oz) and remove pan from heat. Whisk constantly until chocolate is completely melted.  Add eggs one at a time and whisk constantly.
  4. Pour chocolate mixture into food processor with sugar mixture.  Process for at least one minute. Mixture will be glossy and thick. Add 1/2 cup of nuts and pulse once or twice to distribute. Use a rubber spatula and spoon out mixture into greased baking dish. Sprinkle remaining nuts, chocolate chunks, and flaked sea salt on top. Bake for 30 minutes at 350 F, or until just set.  Do not overtake.

Note – If you do not have a food processor, then you will need to adapt the recipe slightly.  Add the sugar to the butter and chocolate mixture before you add the eggs. Remove the saucepan from heat. Add eggs one at a time, then add sifted cocoa powder and arrowroot powder straight to the saucepan.  Stir with a whisk briskly for at least 1 minute until the mixture becomes glossy and begins pulling away from the sides of the saucepan.  Stir in your nuts and then spread the mixture into the prepared pan. Sprinkle with nuts and chocolate and bake as directed above.

Banana Nut Oatmeal (Gluten Free, Dairy Free)

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

Hello. My name is Alissa and I am an oatmeal-aholic. I am. *sigh*

My all time favorite oatmeal flavor is cinnamon apple. However, my recent new oatmeal passion is this Banana Nut Oatmeal.

I love oatmeal with all of my heart. I actually look forward to having oatmeal every morning. It’s my favorite breakfast and my favorite thing about chilly mornings. Nothing is more cozy to me than a warm comforting bowl of oatmeal. It’s like getting a hug from your favorite person while wearing wool socks in front of a cozy fire in a fabulous log cabin with Otis Redding on repeat on the record player.

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

I’ve been making this delicous Banana Nut Oatmeal every morning lately which is the perfect marriage between banana nut bread and creamy oatmeal.  It is also a fabulously healthy way to start your morning during this crazy holiday winter season. The chia seeds and flax seeds help boost the nutrition, fiber content, and protein content which will help you stay full throughout the morning.

I typically work out in the mornings and have to hurry myself getting ready and end up eating breakfast at work while checking my emails. That is why I prep my breakfast the night before. I add all of my oatmeal ingredients to a microwave safe container and simply add liquid in the morning when I get to work and heat ‘er up! So whether you are rushed or have some spare time, this breakfast is perfect for you.  You can either throw all of the ingredients into a bowl and refrigerate overnight before making it in the morning or you can cook it in a saucepan on an oven and fill your home with amazing aromas. This recipe also serves 4 hungry people. You can either make the whole batch and eat leftovers all week, or cut it down and make it for solo servings.

But trust me, this breakfast is so delicious that none of it will go to waste if you make extra! Invite me over and I will help you out! I’ll bring the coffee!

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

Banana Nut Oatmeal (Gluten Free, Dairy Free, Vegan)

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups water
  • 2 cups unsweetened almond milk (or regular cow’s milk)
  • 1/2 teaspoon salt
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax meal
  • 2 cups gluten free rolled oats
  • 2 teaspoons ground cinnamon
  • 2 bananas
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Stovetop – Place water, almond milk, and salt in a medium saucepan and bring to a boil. Add chia seeds, flax meal, rolled oats, and cinnamon to the saucepan. Turn down heat and allow to cook for 5 minutes, stirring frequently so that it doesn’t stick to the bottom. Dice up one banana and add to saucepan and stir. Allow to cook for an additional 5 minutes, adding a bit of water if needed. Remove from heat. Spoon into four bowls, topping each with remaining sliced banana, chopped pecans, and coconut palm sugar.
  2. Make Ahead – Place all water, almond milk, salt, chia seeds, flax meal, rolled oats, and cinnamon a large bowl, stir, cover, and refrigerate overnight. In the morning, stir and spoon out into four separate bowls. Dice a banana on top of each bowl and add water to desired consistency. Microwave each bowl for 2 to 3 minutes. Stir oatmeal and top each bowl with remaining sliced banana, chopped nuts, and coconut palm sugar.

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew (Gluten Free and Dairy Free)

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew // Big Eats Tiny Kitchen

This Black Eyed Pea stew provides all the good luck that you’ll need for the new year.  Well, don’t quote me on that. You may need some other luck besides this stew.  So cross your toes and buy a rabbit foot.

Southern tradition is to eat black eyed peas for luck and greens for wealth.  This Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew has both, plus it is cooked in a slow cooker so you’ll free up plenty of time to do other things, like catch up on some light readings or past episodes of New Girl or really nothing at all.

In fact, I barely put pants on today. *yaaawn* Best. day. ever.

I feel extremely lucky to be able to laze around with my favorite person and my favorite dog while this delicious stew cooked away in the background. It is the perfect bowl of lucky and hearty goodness on a super sleepy and chilly day.

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew // Big Eats Tiny Kitchen

Cheers to everyone. I hope 2015 brings warmth and love to everyone! I’m truly lucky to have so many wonderful people in my life. Now I’ve gotta go serve me up a big bowl of stew!

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew (Gluten Free and Dairy Free)

  • Servings: 6
  • Time: 8 hours (not including overnight soaking for dried peas)
  • Difficulty: Easy
  • Print

Ingredients

  • 1 pound dried black eyed peas
  • 1 large ham hock
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne (optional)
  • 1 cup dried wild rice mix
  • 1 quart low sodium chicken stock
  • 2 cups of chopped kale leaves, stems removed
  • salt and pepper to taste

Instructions

  1. Soak dried black eyed peas overnight by placing them in a large stockpot and filling with 6 to 8 cups of water.  Pick out any bad black eyed peas that look shriveled and float up to the top. After soaking overnight, drain and rinse the black eyed peas.
  2. Add soaked black eyed peas and remaining ingredients (except kale) to large slow cooker (crockpot). Stir to combine. Place lid on slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  3. Remove the bay leaves and the ham hock from slow cooker. Carefully use two forks to shred off the cooked ham from the bone. Return shredded ham and kale to slow cooker.  Stir to combine and allow the kale to wilt, about 5 to 10 minutes. Season with salt and pepper to taste.

Green Chili Chicken and Kobucha Squash Enchilada Casserole

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Are you feeling adventurous? Of course you are. It’s after Christmas and we are revving up for the New Year. It is time for those New Year’s resolutions…such as trying new veggies!!!!

Drum roll please……….First up is Kobucha Squash!

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

This amazing and delightful winter squash looks like a green pumpkin and is actually referred to as a Japanese pumpkin. It is often used in Thai curry and is quite flavorful. In fact, I think it tastes better than butternut squash and WAY better than regular orange pumpkin.

*GASP* Yah you heard me.  I’ve just found the better pumpkin replacement. Get on it, friends.  It even packs a lower calorie count than butternut squash with only 40 calories in a single cup compared to 60 calories per cup for butternut squash. It also has half the carbs of butternut squash (7 grams versus 16 grams). This puppy is WAY healthier than sweet potatoes too!

Once you cut into this green pumpkin, you are greeted with bright orange flesh which provides a fabulous dose of beta-carotene and vitamin A! The Kobucha contains plenty of other awesome attributes such as being loaded with fiber, iron, vitamin C, and some B vitamins. Can I get an AMEN!

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

Well-stocked grocery stores or farmers markets will have Kobucha Squash. If you are unable to locate this awesome gem of a veg, you can substitute the Kobucha Squash for Butternut Squash.  If you don’t have butternut squash, you also could use sweet potatoes.

Now lets talk about this Green Chili Chicken and Kobucha Squash Enchilada Casserole. They are literally the best enchiladas I have EVER made. Literally. The roasted Kobucha Squash help make these comforting and creamy without being doused in tons of cheese. Also, I like making this dish more lasagna style with layers of tortillas, filling, cheese, and sauce instead of nice and neat rolled up enchiladas. To me, it is much easier and just as super tasty.

Green Chili Chicken and Kobucha Squash Enchiladas (Gluten Free) // Big Eats Tiny Kitchen

These enchiladas do take some prep time.  However, most of the steps can be done ahead of time. You can marinate the chicken up to one day ahead of time. The Kobucha Squash can be carved and cubed several days in advance, placed in a container, and refrigerated. (Note – I recommend microwaving the Kobucha Squash for 2 minutes to make it easier to carve up.) You can even roast the chicken, shred it, and refrigerate it in advance too. To be honest, this whole casserole can be assembled up to one day in advance and cooked the next day, making it the perfect dish for entertaining or for an easy weeknight meal.

I hope you enjoy this amazingly flavorful, delicious, and nutritious dish. And give yourself a big pat on the back for branching out and trying a new veggie!

Green Chili Chicken and Kobacha Squash Enchiladas (Gluten Free)

  • Servings: 6
  • Time: 1 hour
  • Difficulty: Easy
  • Print

Ingredients

  • 1.5 lbs chicken thighs or chicken breast (preferably organic)
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • juice of 1 lime (about 4 tablespoons)
  • 3 cups cubed Kobucha squash (butternut squash or sweet potatoes could be substituted)
  • 1 large yellow onion, diced
  • 1 tablespoon olive oil
  • 1 bunch of cilantro
  • 4 oz canned diced green chilis
  • 16 oz gluten-free tomatillo salsa verde
  • 1 cup shredded Mexican cheese blend
  • 8 to 10 gluten-free corn tortillas, cut into quarter sections

Instructions

  1. Preheat oven to 400 degrees. Spray two rimmed baking sheets with nonstick spray and set aside.
  2. Place chicken thighs in a medium bowl. Combine coriander, cumin, chile powder, and salt in a small bowl. Add half of spice mixture to chicken and reserve the other half.  Add half of lime juice to chicken. Toss chicken with spices and allow to marinate for at least 15 minutes or refrigerate for up to 8 hours.
  3. Place cubed kobucha squash and diced onion in a separate large bowl and drizzle with olive oil. Stir in remaining spice mixture. Place cubed winter squash as a single layer on rimmed baking sheet and bake in preheated oven for 15 minutes. Stir vegetables and place back in oven to cook for an additional 25 minutes. At this time, add chicken to a rimmed baking sheet and cook for 25 minutes. Remove both the roasted squash and baked chicken from oven. Turn down the oven to 350 degrees.
  4. Using two forks, shred baked chicken. Place shredded chicken, roasted squash and onions, juice of half a lime, 1/4 cup diced cilantro, canned green chilis, and 1/3 cup salsa verde in a large bowl and stir to combine.
  5. Spray or grease an 8X11 baking dish. Place 1/3 cup salsa verde in bottom of baking dish. place 10 to 12 quarter sections of tortillas in bottom of dish on top of salsa verde in a single layer, slightly overlapping each other.  Spoon out half of shredded chicken mixture and smooth over the tortillas. Sprinkle 1/3 cup of salsa verde and 1/2 cup cheese on top. Layer with 10 more tortilla wedges. Spread out remaining chicken filling on top of tortilla wedges. Top with remaining tortilla wedges. Sprinkle with 1/2 cup shredded cheese and remaining salsa verde.
  6. Place baking dish into preheated oven and bake for 20 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes. Serve with extra salsa verde, chopped cilantro, and greek yogurt.

Notes:

  • For dairy free version, do not use cheese.
  • For vegetarian version, replace chicken with 2 cups cooked black beans.
  • These enchiladas can be prepared up to 1 day ahead of time through step 5. Cover and refrigerate. When ready to cook, remove from refrigerator for at least 30 minutes before placing in middle rack of preheated oven. Cook for at least 30 minutes.

Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Welcome the season of “How Many Parties, Booze, Snacks, Sweets, Treats, and Good Times Can I Shove Into My Face and Schedule”.

But there is one big problem with this season.

My stomach. She’s such a fun killer.

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Given my cranky belly and gluten intolerance, I often go to holiday parties and find that there is hardly anything that I can eat without severe consequences. Lately, my trick for getting through party after party is to bring a delicious, healthy, and festive dish that I can eat and enjoy. By doing this I hopefully won’t be the one over in the corner munching on a pound of carrots and staring like a voracious dog at others eating seven layer bars, molasses cookies, sausage balls, and chocolate covered pretzels…. “No no no, I’m good. I LOOOOVE carrots. I hate other delicious things. No go on. Please keep eating. Please, I’m fine. I’m FIIIINE.”

This Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing has been my go to Christmas salad this season.  It’s incredibly delicious with great crunch from the broccoli and brussels sprouts and crisp apple. Plus the savory tahini-maple dressing will have you wanting to lick the spoon! I have taken this salad to four different parties and have had great responses. It also holds up very well as leftovers for lunch the next day.

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Oh and look how festive this salad looks! Greed, Red, and White! Sometimes I even add dried cranberries for more red pop!

So Happy Holidays to you and yours!  Make a plan during this holiday season and don’t get overwhelmed!  You can do it!

Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing

  • Servings: 6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print

Ingredients

  • 2 broccoli crowns, florets only, chopped
  • 1/2 lb brussels sprouts (about 2 big handfuls), stems removed and discolored leaves discarded
  • 1 large honey crisp apple, cored and chopped
  • 1/4 cup crumbled feta (do not include for dairy free option)
  • 1/4 cup sliced almonds

Tahini-Maple Dressing

  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water

Instructions

  1. Chop the broccoli into small bite size pieces and place in a large bowl. Use a sharp chef’s knife or mandolin slicer to slice the brussels sprouts as thin as possible. Alternately, a food processor’s slicing disk could be used. Add the brussels sprouts to the large bowl with the broccoli.
  2. In a separate small jar or bowl, whisk the tahini, lemon juice, and maple syrup together to form a paste. Add water one tablespoon at a time until the mixture is creamy and pourable like vinaigrette (not too watery). Pour the dressing over the broccoli and brussels sprouts and toss to combine.  (The salad can be made a few hour ahead of time to this point and refrigerated).
  3. Add the chopped apple, feta, and sliced almonds to the salad and toss lightly.  Serve immediately.

Notes

  • For paleo friendly, vegan friendly, and dairy free, do not include the feta cheese.
  • If you don’t have tahini, almond butter could be used.
  • For added protein and a complete meal, add some cooked quinoa or shredded chicken.

Smoky Brussels Sprout and Sweet Potato Breakfast Skillet

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Breakfast is a hallowed time in our home. Not brunch…breakfast. I primarily blame my husband for this tradition. He isn’t one for typical traditions but when it comes to breakfast on the weekend, it is sacred, it has to be from a skillet, and it happens before 9AM.  He was the crazy friend in college that would wake up one too many friends knocking on their door at 7 AM saying “it’s BREAKFAST TIME”.

AT SEVEN AM…

in COLLEGE. uuuuuh.

God bless him.

But now that we are in our mid-thirties, 7 AM is not that early to me anymore. My hubby still wakes up bright-eyed and bushy-tailed (ugh) on Saturday or Sunday morning and says, “It’s BREAKFAST TIME”.  Usually there is a dance that goes with this statement as he pulls out his most prized flea-market find, an old Griswold cast iron skillet that he lugged back from MARFA, TEXAS on a PLANE.

God bless him.

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

Sunday mornings in our home consist of putting on a record, firing up the cast iron skillet, and brewing a pot of coffee. Currently, I have Sturgill Simpson on repeat and this Brussels Sprout and Sweet Potato Breakfast Skillet heating up. This breakfast skillet is similar to a breakfast hash that I get at my favorite breakfast spot in KC called Urban Table. There is something about getting breakfast served to you in a skillet, am I right?

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

I love the flavors of this breakfast with the smokey bacon, seared brussels sprouts, caramelized onions, and sweet potatoes.  I season the whole shabang with a spicy kick from the chipotle powder and smoked paprika, adding to the smokiness of the bacon.

Oh and a few cook’s notes –

1. Be sure to dice your sweet potatoes rather small so that they cook all the way through quickly.

2. If your brussels sprouts are humongous, just quarter them. Basically you want them to be just a bit larger than the sweet potatoes because the brussels sprouts will cook faster than the sweet potatoes. Cooking pieces that are slightly larger will allow them to be done at about the same time.

3. If you are serving this to tiny tots or people with a spice intolerance, I would hold off on the chipotle powder and use chili powder or nothing.  Chipotle powder is quite spicy.

4. To finish the whole thing off, cook the eggs separately to each persons desired consistency.  I love my eggs either poached or sunny side up, but the Breakfast Man likes over-easy eggs.

5. If you don’t have a cast iron skillet, cry yourself to sleep and hope that santa brings you one. But never fear, you can make this in a regular skillet OR you could even roast your veggies (tossed with olive oil) in a 450F preheated oven for 20 minutes, stirring halfway through cooking time.

Brussels Sprouts and Sweet Potato Breakfast Skillet // Big Eats Tiny Kitchen

So throw on some warm socks, brew a pot of coffee, and pull out your skillet. BECAUSE IT IS BREAKFAST TIME!!!!!

Brussels Sprouts and Sweet Potato Breakfast Skillet

  • Servings: 2 to 4
  • Time: 30 minutes
  • Difficulty: Easy/Medium
  • Print

Ingredients

  • 2 to 3 slices of smoky thick cut bacon, sliced
  • 1/2 red onion, sliced thin
  • 1 large sweet potato, peeled and diced into 1/4-inch to 1/2-inch cubes
  • 1 cup of small brussels sprouts, trimmed and halved
  • 1/8 teaspoon chipotle powder (optional)
  • 1/4 teaspoon smoked paprika
  • 2 to 4 large eggs
  • salt and pepper to taste

Instructions

  1. Heat a large cast iron skillet over medium heat.  Add bacon and cook until the fat is rendered and the pieces are just crisp (not burned!). Remove the bacon slices using a slotted spoon and place on a paper-towel lined plate to drain.
  2. Reduce the heat under the skillet, add the sliced, sweet potato cubes, and halved brussels sprouts and stir to coat with the bacon grease. Cook for about 10 to 15 minutes, stirring often, until the sweet potato has softened. Add bacon and spices to the veggie skillet and stir to coat. Turn off heat.
  3. In a separate skillet, poach or fry eggs to desired consistency. Spoon out portions of the brussels sprouts and sweet potatoes onto separate plates and top with eggs.

Cook’s Notes

1. Adapted from my favorite breakfast at Urban Table and How Sweet Eats’ Brussels Sprouts Breakfast Hash.

2. This dish serves 2 GENEROUSLY or 4 smaller portions. If serving a crowd, serve with a fruit salad.

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