Fried Eggs with Mushrooms & Brussels Sprouts

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It’s Sunday morning and everyone’s clamoring for food. They want something that hasn’t been done a million times before; a fried egg dish with some pizzazz. Fear not! SkinnyMs. has the answer. Instead of boring old eggs and toast, whip out your trusty Fried Eggs with Mushrooms & Brussels Sprouts recipe and your Sunday morning brunch will never be boring again.

This fried egg dish boasts four full cups of halved brussels sprouts. The party only gets more scrumptious with an entire pint of baby bella mushrooms. Garlic, onion, and toasted walnuts combine forces to create an unbeatable flavor sensation. So next time Sunday brunch rolls around and you’re in charge of the fried egg dish, relax. You’ve got it covered.

Fried Eggs with Mushrooms & Brussels Sprouts

Fried Eggs with Mushrooms & Brussels Sprouts

Yields: 4 servings | Calories: 189 | Total Fat: 13 g | Saturated Fat: 3 g | Trans Fat: 0 g | Sodium: 241 mg | Cholesterol: 186 mg | Carbohydrates: 10 g | Fiber: 4 g | Sugars: 3 g | Protein: 10 g | SmartPoints (Freestyle): 6


  • 4 large eggs
  • 4 cups brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 pint baby bella mushrooms, smaller ones halved and larger ones quartered
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 3 tablespoons vegetable stock or water
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1 sprig of thyme for garnish (optional)
  • 1/4 cup grated parmesan cheese


  1. In a sauté pan over medium heat, add olive oil, onions, and brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper. Cook for 12 more minutes, stirring frequently. Add the minced garlic, cook for 30 seconds longer. Add the stock. Cook for 3 minutes or until the stock has evaporated.
  2. Form 4 spaces between the vegetables. Add eggs to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through.
  3. Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle then coarsely chop.
  4. Remove from heat. Sprinkle on walnuts and parmesan. Garnish with thyme, if desired.
  5. Enjoy!

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19 Comments on "Fried Eggs with Mushrooms & Brussels Sprouts"

  1. Mary  April 10, 2016

    After I copied the recipe, I just had to make this… OMG it was so good!!!!! I cut the recipe in 1/2 and now will have it ready for tomorrow. All I have to do is heat up the veggies and fry an egg. Thank you so much for sharing 😀

  2. Elle  April 16, 2016

    Does the star by walnuts mean it’s not included in points count? Looks fantastic by the way!

    • Gale Compton  April 17, 2016

      Elle, Walnuts are included in the points count.

  3. bakingmom  May 7, 2016

    I must be doing something wrong when entering this in to MPF, I get at least 232 calories per serving, Which is still fantastic! One egg is 70 Calories by itself, so I’m not sure how adding brussels, mushrooms, olive oil and walnuts adds up to only 54 more cals here 🙁

    • Kym Votruba  May 10, 2016

      There was a mistake in our data. Thanks for letting us know! It’s been corrected now.

  4. Dana Snowden  November 23, 2016

    Oh my word! This is amazing. I’m not sure I want to serve my Brussels sprouts for Thanksgiving, I might just use them all for this recipe! I
    I would only suggest that as a poor cook, I got a little confused in the middle of the recipe. I added the garlic to the walnuts and then realized they were probably meant for the veggies since the next step was adding veggie stalk. So I threw everything into the veggies and called it good!

  5. Rachael  January 11, 2017

    If I skip the walnut part, how do I still use the vegetable stock and the garlic?

    • Gale Compton  January 12, 2017

      Rachael, Check the recipe now, I reworded the order of the instructions. Hope this helps! 🙂

  6. Jorge  February 23, 2017

    There are some white flakes in the picture. Is that parmessan maybe? also some kind of herb. looks like either rosemary or thyme. please clarify, thanks. Going to try this for breakfast tomorrow.

    • Gale Compton  February 24, 2017

      Jorge, Yes, that’s parmesan and thyme. The recipe was updated to reflect both 🙂

  7. Kim  March 2, 2017

    Hello, Can I use frozen brussel sprouts? I’m excited to make this. Thank you!

    • Gale Compton  March 2, 2017

      Kim, Sure, just be sure they’re defrosted before cooking. 🙂

  8. Gloria  March 13, 2017

    Hello, I just made this recipe (with some substitutions. I didn’t have fresh mushrooms nor did I have any Parmesan) I used canned mushrooms and Gouda in place of the Parmesan. I was delighted with the taste but thought it could use some other spices. Next time, I would add more garlic since I love garlic and some extra spices.

    Thank you for the recipe.

  9. SChalice  August 12, 2017

    I found your recipe as it was included in a top 16 Brussels Sprout list on purewow:

    I sliced the Brussels Spouts into many thin pieces and added carrots and celery along with a little red wine at the beginning.

    The vegetable stock addition, eggs and walnuts are spot on. This is a simple, unique, cheap and very awesome recipe!

    Thank you Gail

  10. Thea  January 3, 2018

    I would like to prepare this for bfast. Is this good for a end stage cancer patient receiving chemo?

    • Gale Compton  January 4, 2018

      Thea, Please check with your doctor on what foods you can and can’t eat. 🙂


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