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Make us part of your healthy and delicious Epicurean delights.
To provide the best shipping experience, we're currently shipping online orders for Fog Horn Olive Oil all from our Reno Location. This does mean that all bottles will be branded with bhooc.com, but we promise it's the same quality and freshness you've come to expect from each of our stores.
Sweet Potato & Brussels Sprout Skillet

Looking for the perfect Christmas morning brunch? We’ve got you covered! This Sweet Potato & Brussels Sprout Skillet 🍳 is loaded with sweet, caramelized veggies, a touch of smoky goodness, and is topped off with perfectly cooked eggs. It’s a dish everyone will love and is foolproof to make!

1/2 red onion, diced
1 1/2 cups Brussels sprouts, halved (we used partially defrosted for convenience)
1 cup bell peppers, diced
3 medium sweet potatoes, diced
4-6 eggs •2-3 tsp favorite seasoning (we ♥️McCormick’s grill mates bbq seasoning or @Special Shit Seasonings Bull Shit – found in store)
2 tbsp Big Horn UP, Garlic, or Chipotle Olive Oil

Directions: preheat oven to 400 degrees. Heat 1-2 tbsp oil in a cast iron skillet over medium heat. Add Brussels sprouts and sauté over medium high heat until golden; remove and set aside. Add onion and sauté for 2-3 mins. Add sweet potatoes and peppers and a pinch of salt and pepper and cook for 10-12 minutes, or until potatoes are slightly tender and can be pierced with a fork. Add sprouts back in and seasoning and stir well. Remove from heat and carefully crack 4-6 eggs on top of skillet mix, evenly spread apart. Place skillet in oven for 11-15 minutes, based on egg cook preference.
Note: 11-12 mins will result in an over easy egg, 13-14 over medium, 15+ fully cooked.