This is one of my favorite breakfast bowls! It’s super healthy, will keep you full until lunch time and it’s delicious. Plus you can customize it to your liking!
This right here is what I eat a lot of the mornings these days. It’s warm, comforting but contains no carbs. It’s filling and will keep me going until a late lunch too so win win! And have I mentioned this breakfast is also super healthy?!
You might be looking at this thinking ummmm are these Brussels sprouts?! For breakfast?! YES! If you haven’t tried Brussels sprouts for breakfast yet, I highly recommend it. I started eating them for breakfast a few years ago and I keep coming back to it. Basically, I rotate between three breakfasts during the week (depending on the weather too): this one, any kind of oats or any kind of smoothie bowl. All are great and healthy options on how to start your day!
The base for this breakfast bowl are My Favorite Airfried Brussels Sprouts. So simple, fast and easy to make and I keep coming back to them. I have literally eaten this breakfast bowl for weeks on end, that’s how obsessed I am with it. Sometimes I still add celery sticks to it for extra crunch too.
The cool thing about bowls for breakfast is that they are so customizible! Can’t do tomatoes? Why not add some fried mushrooms instead. Don’t like bell peppers? Add some chopped cucumber. There are endless variations to this – I just happen to love bell peppers and tomatoes!
Depending on my time, I have made this bowl with eggs prepared in every kind of way. Fried eggs, scrambled eggs or – like here – soft boiled eggs. You could also do poached eggs! The nice thing about the soft boiled eggs is that the still soft egg yolk mixes so nicely with the Brussels sprouts. I like dipping my sprouts into the soft yolk.
And I love the spices and seeds added on top! You probably know by now that I generally love adding extra toppings for texture and extra flavor. I sprinkled sesame seeds on top of the Brussels sprouts (feel free to roast them for extra flavor!), flaky salt over everything and Pul Biber over the eggs. Pul biber, also known as Aleppo pepper, is a variety of crushed chilli flakes used in Turkish and Cypriot cuisine that has a fruity, smoky flavour and warmth. In Turkey it’s common for it to be used as a seasoning in the same way as we might use cracked black pepper.
Will you make this for breakfast soon? Or how about my Peanut Butter & Jam Oatmeal?
Brussels Sprouts Breakfast Bowl
This is one of my favorite breakfast bowls! It's super healthy, will keep you full until lunch time and it's delicious. Plus you can customize it to your liking!
For preparing the Brussels sprouts, head over to my recipe for airfried Brussels sprouts! I like to use frozen Brussels sprouts for ease but if you can get fresh ones and have the time to clean and trim them, they work just as well.
While the Brussels sprouts are airfrying to get crispy, bring water to a boil. Add in the eggs and - depending on your liking - cook them for 6 minutes (runny-soft) or a bit longer for soft-boiled eggs.
In the meantime, chop the red pepper and half the tomatoes.
Once the eggs are done, immediately put them into cold water. After a few minutes, remove them from the water, peel and half them.
Divide the airfried Brussels sprouts among two bowls. Add the chopped red pepper, halved tomatoes and halved eggs (or whole if you prefer).
Top the eggs with Pul Biber. Top the Brussels sprouts with sesame seeds. Top everything with sesame oil, fresh coriander or parsley and flaky salt. Enjoy!
- Pul biber, also known as Aleppo pepper, is a variety of crushed chilli flakes used in Turkish and Cypriot cuisine that has a fruity, smoky flavour and warmth. In Turkey it’s common for it to be used as a seasoning in the same way as we might use cracked black pepper.
- What can I use instead of pul biber? If you can't get the Aleppo pepper which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute ¼ tsp chilli flakes mixed with ¼ tsp paprika. My pul biber consists of chili flakes, oil and salt.