Brussels Sprouts Casserole

When you roast Brussels sprouts with bacon and cheese the result is a crave-able side dish that you’ll want to make again and again.

Makes 10 servings

• 1½ pounds Brussels sprouts, trimmed and cut in half
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 ounces sugar-free nitrite-free bacon, cooked and crumbled
• 2 large eggs, lightly beaten
• 1½ cups shredded cheddar and mozzarella mix
• 1 cup heavy cream
• 1 teaspoon minced fresh rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, toss the Brussels sprouts with the olive oil, salt, and pepper. Transfer to the prepared baking sheet and bake for 20 minutes, until tender. Transfer the Brussels sprouts to a baking dish and top with the crumbled bacon.

Lower the oven temperature to 350°F. In a bowl, mix together the eggs, cheese, cream, rosemary, onion powder, garlic powder, and paprika until combined. Pour the egg mixture over the Brussels sprouts. Bake for 20 minutes, until bubbly. To get a nicely browned top, turn the oven to broil and broil for 5 minutes, watching carefully to make sure it doesn’t burn.

Nutritional Info (per serving)

Calories 247, fat 17.1 g, protein 15.6 g, carbs 10 g, fiber 3.1 g