Brussels Sprouts with Bacon and Egg Crumbles

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Brussels sprouts are charming mini-cabbages that sweeten in flavor after a frost, making fall and winter the ideal time to serve them. The crusty topping works equally well on cauliflower or green beans.


  • 2 pounds Brussels sprouts, root-ends trimmed off
  • 6 Organic Prairie Hardwood Smoked Bacon strips, chopped into 1/4-inch-wide pieces
  • 6 tablespoons dried bread crumbs
  • 2 Organic Valley Eggs, hard-cooked, finely chopped
  • 2 tablespoons Organic Valley Butter


Cut Brussels sprouts in half lengthwise and blanch in boiling water until barely tender, 4-6 minutes. Drain, immerse sprouts in ice water to cool them quickly, and drain again. Meanwhile, cook bacon in a heavy skillet until crispy. Remove all but 2 tablespoons of fat from pan. Stir bread crumbs into the bacon and remaining fat in the pan and cook about 1 minute. Turn mixture into a bowl and stir in chopped eggs. Wipe out skillet.

Just before serving, place skillet over medium-high heat and add butter. When butter foam subsides, add the Brussels sprouts and cook, tossing often, until heated through. Transfer to shallow serving dish, sprinkle with bacon-egg mixture, and serve. Makes 8 servings.

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