I am utterly and completely tuckered out from the holidays this year. I don’t know if it’s because I’m getting older or my family is getting…wilder, but every year I’m more and more in need 4 days of solid sleeping after Christmas. After driving 7 hours and having to say goodbye to my family (which is the hardest thing ever), I could definitely use one of these brussel sprout, egg & avocado breakfast toasts to reboot my body and life.
I’m sure I’m not the only one who completely and utterly stuffed their face silly with cookies, beef tenderloin, bacon, eggs and enough champagne to cripple even Charlie Sheen. Even though I’m a few pounds heaiver than I want to be, I don’t regret a single thing I ate or drank these past few days. I don’t get to spend enough time with my family and so every second I’m with them, that’s all I focus on.
I don’t think about how many calories I’ve had or what workouts I need to do to burn them off, I just think about how lucky I am to have such an incredibly awesome family. I wasn’t always like that, though. When I was in my hayday (and was 20 pounds lighter), I was always so concerned about calories. I’d turn down cookie after cookie, drink after drink and would pout around if I went over my daily intake. Christmas became a time where I was constantly stressed out due to food, not a time of happiness and joy.
And that sucks, don’t you think? I spent way too many holidays focused on the wrong things and I’m so happy I finally realized that. Sure, I’d like to be a few pounds thinner and be a bit more toned, but not enjoying the amazing food my mom makes and a few glasses of wine with my brothers and cousins isn’t what I’m going to do to get there.
When you’re lucky enough to have a family like mine, you don’t take a second with them for granted.
Brussel Sprout, Egg & Avocado Breakfast Toasts
Yields about 4 toasts.
Prep time: >10 minutes
Cook time: 15 minutes
- 4 slices of thick bread
- 4 tablespoons of mashed avocado (about 2/3 – 3/4 a whole one)
- 12 brussel sprouts, stems removed and shredded
- 1/2 large yellow onion, sliced
- 2 cloves garlic, minced
- 3 turkey sausage patties
- 1 jalapeño, seeded and chopped
- 3 large eggs
- 1/4 cup shredded cheddar cheese
- About 1/2 cup chopped Food Should Taste Good jalapeño tortilla chips
- Fresh cilantro for garnish
- Salt and pepper to taste
- Sriracha (for extra spice)
- Preheat oven to broil. Place the toasts on a cookie sheet and broil for about 3 minutes on each side or until crispy and golden brown.
- In a large skillet over medium heat, add the sausage patties and crumble. Cook about 8 minutes, or until browned and cook through. Remove from the pan, reserving about 1 1/2 tablespoons of drippings. Add the onions, garlic, jalapeño and brussel sprouts. Cook about 6 minutes, or until vegetables are softening.
- In a bowl, beat the eggs with salt, pepper and cilantro. Pour the eggs into the hash and use a spatula to scramble and mix up. Cook another 4 – 5 minutes, or until eggs are fully cooked and vegetables are soft. Remove from heat and stir in cheddar cheese and 1/3 cup tortilla chips.
- Spread each toast with about 1/4 of an avocado. Top with a hefty spoonful of hash and sprinkle with remaining tortilla chips.
Nutritional information per toast:
Fat: 17 grams
Carbohydrates: 37.5 grams
Fiber: About 8 grams
Protein: 16.75 grams
Weight Watchers Points: 9