Fried Eggs with Mushrooms & Brussels Sprouts

5 from 3 votes

Give yourself a morning dose of healthful energy.

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! Skinny Ms. 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.

5 from 3 votes

Fried Eggs with Mushrooms & Brussels Sprouts

Skip boring and go straight for intriguing with this yummy and unique breakfast dish.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 people
Serving Size
Course Breakfast
Cuisine American
Author SkinnyMs.


  • 4 eggs large
  • 4 cups brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 pint baby bella mushrooms smaller ones halved and larger ones quartered
  • 1/2 cup onions chopped
  • 1 garlic clove 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 thyme sprig for garnish (optional)
  • 1/4 cup parmesan cheese grated


  • 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.
  • 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.
  • 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.
  • Remove from heat. Sprinkle on walnuts and parmesan. Garnish with thyme, if desired.
  • Enjoy!

Nutrition Information

Calories: 189kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 241mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 6
Keywords Diabetic-Friendly, Keto, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. 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. 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 🙁

  3. 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!

  4. 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.

  5. 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.

  6. 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

  7. This was so amazing! I thought I wasn’t a big breakfast person but this changed my mind. I’m a flight attendant and made it for a three day trip and it was just as good warmed up in my little airplane oven.5 stars

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