Brussel Sprouts Casserole

By lmaley

Ingredients

• • 8 oz bacon
• • 2- 12 oz bags of Brussel Sprouts, cut in halves
• • 1 cup heavy cream< 2 eggs, whipped
• • 1 teaspoon salt
• • 1/2 teaspoon pepper
• • 1 1/2 cups cheese (of your choice I used sharp cheddar and mozzarella)
• • 1 sprig fresh Rosemary, minced
• • 1 teaspoon Onion Powder
• • 1 teaspoon Garlic Powder
• • 1 teaspoon Paprika
• • 2 tablespoons Olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cut the Brussel Sprouts into halves.
In a medium bowl, coat them with olive oil, salt, and pepper.
Bake them for 20 minutes on 400 degrees.
Add bacon crumbles to the top of them after you pull it out of the oven to cool. (I purchase real bacon crumbles from Costco).
Ok now, here’s the hard part. Try not to eat those scrumptious Brussel Sprouts you just roasted. This is me taking a small taste or two.
You could stop at this part and serve the Brussel Sprouts as is too.
While those are cooling...
Combine the eggs, heavy cream, shredded cheeses, rosemary, onion powder, garlic powder and paprika in a bowl and mix all those ingredients together.
Place the cooked Brussel Sprouts in a small casserole dish and pour the liquid ingredients over the top of it.
Bake it at 350 degrees for another 20 minutes. To get the top browned I turned the oven to broil the last 5 minutes.