3. ADD Brussels sprouts, vinegar, and salt and pepper. Cook, stirring occasionally, until sprouts are lightly browned but retain a bit of crunch, about 8 minutes. Add bacon back in, stir again, and taste to check for seasoning.
4. CRACK eggs into the skillet, spacing them so they don’t touch, and sprinkle with salt and pepper. Cover skillet, turn heat to low, and cook until whites are cooked through but yolks are still runny, about 5 minutes.
NUTRITION (per serving) 209 cal, 22 g pro, 11 g carbs, 3 g fiber, 3 g sugars, 10 g fat, 2 g sat fat, 781 mg sodium
Baked Eggs With Feta And Tomato Sauce
Cheese plus tomato: It’s hard to argue with the logic that pizza is based on. Here, though, you get a healthy boost of vegetables, too.
SERVINGS: 2 big appetites
½ sm yellow or orange bell pepper, seeded and thinly sliced
½ yellow onion, thinly sliced
1 15-oz can diced fire-roasted tomatoes with garlic
2 oz crumbled feta
4 lg eggs