Bacon and Brussel Sprout Hash
Adapted from oamm
12 ounces bacon
1 1/2 cup diced cauliflower
6 cups diced brussel sprouts
3 teaspoons extra virgin olive oil
1 1/2 teaspoon thyme
1 1/2 teaspoon balsamic vinegar
Prep Day: In a large skillet, brown the bacon. Set aside and chop. In the same skillet, add olive oil, brussel sprouts, cauliflower and saute 4-5 minutes. Add in dried thyme, chopped bacon, and balsamic vinegar. Divide among indicated number of quart freezer bags.
Serve Day: Thaw. Reheat in microwave until heated through.