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Spicy Pork Brussels Bowls

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Spicy Pork Brussels Bowls are a delicious low-carb meal, made with shredded brussels sprouts as the base, smoky ground pork, and an egg on top!

Spicy Pork Brussels Bowls
Spicy Pork Brussels Bowls

I’m pretty obsessed with these low-carb bowls, which use shredded sautéed brussels sprouts as the base. The smoky ground pork is the perfect complement, and the runny egg on top makes it saucy and delicious. If you don’t eat pork, use any ground meat in its place. For some other brussels sprouts recipes, try my Brussels Sprouts Carbonara, Cacio E Pepe Brussels Sprouts , and Shredded Brussels Sprouts with Pancetta.

Spicy Pork Brussels in a skillet

This spicy pork bowl is very easy to make and excellent for meal prep. You can even freeze the bowls without the egg. I season the ground pork with a blend of Mexican spices, including smoky paprika, ancho chili powder, cayenne pepper, oregano, cumin, salt, and black pepper. The meat is so flavorful!

Can you put brussels sprouts in a food processor?

Yes, putting brussels sprouts in your food processor is an excellent way to save time shredding sprouts. Just attach the slicing blade, and they’ll be ready in no time! You can also buy pre-shredded brussels sprouts at the grocery store if you don’t have time to slice them by hand.

Pork Brussels Sprouts Bowl Tips & Variations:

Swap your protein: Substitute the pork for any ground meat you wish. Try it with lamb, chicken, turkey, beef, or go meatless with Impossible Burger or Beyond Meat.

Add a grain: If you’d like to get more portions out of this bowl recipe, serve it over brown rice or quinoa to make it even more filling.

To meal prep: Divide into four meal prep containers. Cover and refrigerate up to four days. To heat, microwave in 30-second intervals until heated through.

How to freeze: Freeze covered for up to three months without the egg. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Spicy Pork Brussels Bowls in glass meal prep containerSpicy Pork Brussels BowlsSpicy Pork Brussels Bowls

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Spicy Pork Brussels Bowls

4.84 from 80 votes
Spicy Pork Brussels Bowls are a delicious low-carb meal, made with shredded Brussels sprouts as the base, smoky ground pork, and an egg on top!
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Spicy Pork Brussels Bowls
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 1/2 cups


  • olive oil spray
  • 1 pound 90% lean ground pork, or swap it for a meatless ground meat option
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon smoky paprika
  • 2 teaspoons ancho chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 6 cups shredded brussels sprouts
  • 1/4 cup chopped onion
  • 4 large eggs


  • Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
  • Combine spices in a small bowl.
  • Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
    ground pork in a skillet
  • Set aside on a plate.
  • Add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.
  • Return the pork to the skillet and mix everything together 1 to 2 minutes.
  • Heat a nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes.

Last Step:

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Serving: 1 1/2 cups, Calories: 280.5 kcal, Carbohydrates: 15.5 g, Protein: 35 g, Fat: 10 g, Saturated Fat: 3.5 g, Cholesterol: 252.5 mg, Sodium: 474 mg, Fiber: 6 g, Sugar: 3.5 g



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143 comments on “Spicy Pork Brussels Bowls”

  1. Don’t cover the egg! I made this exactly, and it was delicious. Was not too spicy for us. Needed more salt, but that’s a personal thing. I made one egg covered as directed and one uncovered and covered left a film over the yolk. Probably just a matter of aesthetics. We are over-medium folks so this was the first time I’ve done sunny side up. Next time I’ll probably shake a little more vinegar in after the mix comes together. It could have used just a tad more zip. Overall, definitely going into rotation.

  2. I really wanted to love this b/c I like all the ingredients and will eat just about anything that calls for a runny egg on it but the seasoning on the pork was SO overpowering (not heat, just general flavor) and I am not anti spice…I;d cut back on the paprika & ancho powder, personally, or add little by little until you think it’s got the right amount.

  3. I rarely leave recipe reviews or comments, but this dish was outstanding. It was very spicy, and I may reduce the amount of cayenne next time. Will probably up the amount of smoked paprika, as it was delicious in this dish. The egg fried medium on top really sets it off. When I get off Whole30, I’d love to have this dish with a thick slice of toasted sourdough. Yum.

  4. This recipe is great…..I would add chopped tomato and maybe some corn at the end, just to add a little sweet with the heat. Definitely do the egg! But the leftovers for tacos was awesome! Would make this again just to use for tacos/burritos….whatever you want to call them. Sooooo goood!

  5. Idk what kind of skillets y’all have, but mine for sure could not fit SIX CUPS of shredded brussel sprouts. Is that a typo?

    1. Making this as I type and was coming here to look at the comments for this exact reason. I have managed about 4 cups and it’s still overflowing in my cast iron skillet.

  6. My husband and I love this recipe! Perfect with over easy eggs on top. No need to change a thing. One of our favorites!!

  7. This recipe is a Winner!  Just enough spice and tons of flavor. Served it with an over easy egg.  I only made one change and that was to add a couple of pieces of bacon at the request of my husband.  It’s perfect for breakfast or supper. 

  8. Avatar photo
    Roni Sue Clement

    Love, love, love this recipe! Delicious, nutritious and filling! I add 2 cups extra of the shredded brussel sprouts (done in my food processor) to get an extra serving out of the recipe.

  9. Loved this recipe, but when I calculated the points shown, I come up with 6 BP not 2. Why is there a 4 point difference?

  10. I may have added items differently in WW. But on the green plan, it showed me it was 5pts. Which really great still, but wanted to see if anyone else was getting this t, new to WW!

  11. Made this for dinner and added a little bonus quinoa. It was amazing! Thanks for sharing such a simple, yummy recipe!

  12. I made this on impulse and I’m so glad I did. Great spice to it. Enough for my husband and not too much for me. I think the egg on top helps to make this dish. It is definitely going into a regular menu rotation.

  13. 5 stars for flavor, 3 stars for inaccurate nutrient information. The pork alone in this recipe is over 300 cal per serving. It’s a shame because I was using the info to plan…oh well 

    1. It depends on the ground pork you buy honestly! Since ground pork doesn’t always have labels this can be tricky depending on what part of the pork you are using, unless you grind it yourself.