After looking around the internet for something different using Brussel sprouts, I decided to put this together last night. I’m pretty sure the fat content of this is way up there.
As far as I can tell there is only a negligible amount of carbs.
## Ingredients
- 1 to 1.5 pounds fresh Brussel sprouts.
- 2 cups (ish) Heavy Whipping Cream
- 1 pound of your favorite Bacon
- 2-2.5 cups of grated cheese. Sharp Cheddar and Gouda go well.
- 3 Eggs
- 3-4 Tablespoons butter to use as “glue”. Cold probably works better.
- 4-5 Tablespoons of oil. I used avocado.
- 1/4 to 1/2 teaspoon of Lite Salt
- 1 Tablespoon onion powder
- 1-1.5 Tablespoons garlic powder
- 1-1.5 Tablespoons ground Cheyenne pepper
- .5 Tablespoon of crushed up rosemary. It was not fresh.
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Preheat your oven to 375 °F
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Chop up your Brussel sprouts so they’re in chunks. I removed a good portion of the stem part towards the end.
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Get your bacon fried until they’re very crispy. This will be the “crust”. We all know how to fry bacon, but it deserves a picture.
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Once all of your Brussel sprouts are chopped up, put them in a ziplock or like bag so we can coat them with oil.
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I didn’t measure, but guessed it was 4-5 Tablespoons of oil into the bag with the sprouts. Once in there, zip it up and give it a good shake.
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Move the sprouts out of the bag and onto a cookie sheet so we can roast them in the oven that should be up to temp by now.
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20 minutes in the oven for those guys; gives enough time to get the rest of the meal together.
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Get your heavy whipping cream measured out
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Crush / cut up the bacon so it’s in crumbs. Take a stick of butter and coat a casserole dish (I don’t know what they’re called) I used a glass piece I used to make brownies in. Don’t skimp on the butter. We need it to hold our bacon in place so it can be smothered.
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Take the heavy cream, cheese(s), eggs, garlic powder, onion powder, rosemary, salt, and Cheyenne pepper and get them into a mixing bowl. The Brussel sprouts will be joining the party when they’re finished softening up.
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Take the sprouts out of the oven when they’re a bit brown on the edges. It took about 20 minutes for mine.
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Add them to your creamy eggy mixture
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Stir that all up really well. Make sure the eggs are pretty evenly distributed throughout.
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Take your bacon pieces and coat the bottom of your dish. It serves as sort of a faux “crust”. I didn’t use quite a pound of bacon, but should have… hence the pound listed in the ingredients. More bacon couldn’t hurt right?
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Almost done, take your creamy mixture and slowly grace the dish of bacon and butter with its presence. Try not to disturb the bacon pieces too much so that they stay on the bottom.
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Stick it in the oven for 30 minutes. It took about 30-35 minutes total for mine to brown up on top. After about 25 minutes I started checking it every few. (trying not to open the oven at all)
Hopefully it turns out for you! I kinda eyeballed the ingredients, but they should be pretty close. This goes well with a steak… though, that’s not surprising.
Come to think of it, I’ll have to update this with a plate shot. I was eating it and forgot to take one for the finish last night.
Enjoy!