Mexican Brussels Sprout Egg Scramble. Epic mid-day breakfast. Organic sautéed Brussels sprouts, corn tortillas, red onion, mushrooms, egg, fresh garlic, turmeric, cumin, paprika, cinnamon, freshly ground black pepper, red bell pepper, dinosaur kale and minced cilantro.
#brusselS #sprouts #whoknew
For cousin Heather 🙂
I don’t measure anything or time it really. So trust your instinct and play knowing that you can’t get anything wrong. I mean, I’m sure that’s a possibility, like if you read “bean” as “cat”, but in general, it’ll come out tasty.
For the beans in this recipe (and the photo), we made three crock pots of beans to feed a lot of people. If you only want to make one pot, use 1/3 of everything. But I recommend making a lot of beans for one person, too, because then you can freeze it and have it ready for later. That’s how Dad taught me. These are his beans, by the way, just tweaked with whatever was in Shane’s mom’s kitchen. Which is kind of my Dad’s rule of thumb: use whatever is there or whatever you feel inspired by. Continue reading “Christmas Beans”