Brussels Sprouts, Bacon & Scrambled Eggs (Air Fryer)

Instructions

1. Preheat air fryer to 400F on Air Fry.
2. Trim the stem end off each Brussels sprout, pull off any yellow outer leaves, and halve lengthwise. Toss with 1 tbsp olive oil, salt, and pepper.
3. Cook 4 strips bacon in a cold cast-iron skillet on the stovetop over medium heat. Flip once, about 6 minutes total until crisp. Transfer to paper towel. Leave the fat in the pan.
4. Spread sprouts cut-side down on the crisper tray in a single layer. Air fry at 400F for 15 to 18 minutes total, shaking or flipping at the 8-minute mark. Rotate the tray 180 degrees if browning looks uneven.
5. In the last 2 to 3 minutes of air fry time, scramble 3 eggs in the bacon fat: beat with a pinch of salt, pour into the hot skillet, stir gently with a spatula until softly set, 60 to 90 seconds. Take off the heat when they still look slightly wet.
6. Plate sprouts as the base. Splash 1 to 2 tsp coconut aminos over the sprouts and toss lightly. Crumble bacon over the top. Add scrambled eggs alongside.
7. Finish with cracked black pepper, flaky salt, and red pepper flakes if you like heat.