A few weeks ago when my mom came to visit, we went to a local restaurant called Birchwood Cafe for brunch. Birchwood prides itself in creating unique, down-home food that is made with locally sourced, organic, and sustainble ingredients. Basically it’s comfort food meets healthy food made with quality ingredients. Can’t beat it.
The menu was slightly overwhelming with so many delicious choices and since there were multiple things on the menu that each of us wanted to order we did the whole “okay-you-order-this-and-I’ll-get’-this’if-you-let-me-have-a-bite-of-yours-and-I’ll-let-you-have-a-bite-of-mine” thing. Is this not one of the best perks of going out to eat with family? It totall yis.
My mom ended up getting their savory waffle (hellooo sweet potato, quinoa, and Parmesan waffle goodness) topped with cranberry chutney, honey butter, a runny egg and bacon lardons (yes, bacon lardons), Marc ordered the Good Luck plate which included 2 over easy eggs, kale, black eyed peas, pulled pork and chipotle hollandaise all on top of a couple slices of cornbread which was incredible, and I ordered the brunch scramble with brussels sprouts, sweet potatoes, sage, and cheddar cheese. This, my friends, is exactly what I attempted and succeeded at re-creating and am presenting to you today.
If you’re a fan of sweet potatoes and brussels sprouts, you are going to love this indulgent (read: cheesy) but healthy breakfast scramble. I made it the very next weekend after eating at Birchwood and have since made it no less than 5 times more. I know you might be thinking the combination of brussels sprouts, sweet potatoes, and scrambled eggs might seem a little strange. I thought that too even though all three of those are some of my favorite things. Believe me though, the end result is something you will find yourself craving for breakfast again the very next morning.
For me, aside from the veggies, the sage was a big factor of why I liked this so much as well. Somehow the earthiness of the sage flavor just worked with the eggs and veggies. Of course, the cheese didn’t hurt, either. You could really use any of your favorite cheeses but I really liked the creamy and sharp white cheddar.
This is also a really quick breakfast to whip up, taking no more than 20 minutes. It is definitely a favorite (even Marc loved it!) that will be made again and again in the greens & chocolate household.
- 1 small sweet potato finely diced
- 1/2-1 cup finely chopped brussels sprouts depending on how veggie-filled you want your eggs to be
- 2 tbsp olive oil
- 3 eggs
- 1 egg white
- 1 tbsp milk or cream
- 1 tbsp fresh sage finely diced
- 1/4 cup shredded white cheddar cheese
- salt and pepper to taste
- In medium skillet, heat olive oil over medium-high heat.
- Add sweet potatoes and cook until they are tender, about 7-10 minutes.
- Add brussels sprouts to sweet potatoes and cook another 3-5 minutes, until they are bright green.
- While sweet potatoes and brussels sprouts are cooking, whisk together eggs, egg whites, and milk in small bowl. Season with salt and pepper.
- Add egg mixture to veggies and cook, stirring when the eggs appear to have set on the edges. Continue with this until eggs are almost done.
- When eggs are almost done, add sage and cheddar, stirring to combine.
- Cook another 1-2 minutes, until eggs are cooked through.
- Serve immediately.