Beet-iful brunch

Have you ever eaten something you enjoyed so much, you didn't want to finish it? You save a little piece of the whole meal for that last little bite. Which you don't want to take because, after that- it's gone. You will never get that last bite back. 

That's how this meal was for me. Which is surprising because it was all the weeks leftovers. I didn't have an all star line up of veggies to use, and no mushrooms to be found. How could this compare to one of my favorite brunch bowls of all time? 

It all starts at the bottom.

The rest of my little family does not feel the same love and passion about this beet-iful hummus as I do. I mixed honey, cinnamon and goat cheese into my already delicious purple spread. I love it, it's really good on tortilla chips, but even better with eggs. 

I love Trader Joes hash brown potatoes. It's a little over $1 for a pound of shredded potatoes. They are so easy to use and way less work then shredding potatoes myself. I add coconut oil, a little butter, 21 seasoning salute, garlic, paprika and a little salt. Let the butter get all foamy and aromatic. Add potatoes to the hot pan and shake every few minutes until nice and crispy.

To another large skillet- add coconut oil, chopped red onion, celery, purple carrot let the veggies sweat down. Add sliced broccoli and chopped kale. Next add 1/2 cup black beans, frozen corn and leftover breakfast sausage. 

Cook eggs to your liking, I was really hoping H wanted poached, but she choose scrambled. I wasn't going to dirty more pans than needed so scrambies it was. 

Drizzle with sriracha BBQ, and an extra scoop of that tasty beet dip. 

  

Even though my little did not indulge in my beet obsession, she loved her brunch. Without it

Enjoy

-K