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Cheesy Brussels Sprouts Casserole

Cheesy Brussels Sprouts Casserole That'll Win Over Any Picky Eater

This Cheesy Brussels Sprouts Casserole is a delicious low-carb dish that combines creamy cheese and crispy bacon. Perfect for picky eaters!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 slices Thick-Cut Bacon Adds a smoky flavor and crispy texture; substitute with turkey bacon for a leaner option.
  • 1 cup Fresh Brussels Sprouts The base vegetable, providing fiber and nutrients; frozen sprouts can work but may alter texture.
  • 1 cup Shredded Cheddar Cheese Offers a tangy and creamy element; swap with Monterey Jack for a milder flavor.
  • 1 cup Shredded Gruyère Cheese Adds a nutty richness; Fontina can be used as an alternative.
  • 2 tablespoons Butter For melting to prepare topping.
  • 1 cup Heavy Cream Contributes to creaminess and lush texture; coconut cream can be a dairy-free substitute.
  • 1 large Shallot Provides sweetness and depth to the dish; can be replaced with onions if unavailable.
  • 2 cloves Garlic Introduces aromatic flavors; use garlic powder as a quick substitute.
  • Salt & Pepper To taste Season to taste for flavor enhancement.
  • 1/2 cup Almond Breadcrumbs or Almond Flour Provides a crunchy topping; can be replaced with regular breadcrumbs for a non-keto alternative.
  • Optional Spices (Paprika/Nutmeg) Enhance flavor complexity; omit or adjust based on personal preference.

Equipment

  • Cast iron skillet
  • 9x9-inch baking dish
  • small pan

Method
 

Step-by-Step Instructions
  1. In a small pan, melt 2 tablespoons of butter over medium heat. Add ½ cup of almond breadcrumbs or almond flour, stirring frequently for about 3-4 minutes until lightly browned and fragrant. Set aside.
  2. Preheat your oven to 375°F (190°C). In a cast iron skillet, cook 6 slices of thick-cut bacon over medium heat for about 8-10 minutes, or until crispy. Transfer to a paper towel-lined plate.
  3. In the same skillet with bacon fat, add 1 pound of halved fresh Brussels sprouts, sauté over medium heat for about 5 minutes, until they begin to brown and caramelize.
  4. Add 1 diced shallot and 2 minced garlic cloves to the Brussels sprouts, cooking for an additional 2-3 minutes, until the shallots turn translucent.
  5. Pour in 1 cup of heavy cream, scraping browned bits at the bottom. Simmer for about 3-4 minutes to thicken slightly.
  6. Stir in 1 cup each of shredded Cheddar and Gruyère cheese, mixing until melted and combined. Crumble reserved bacon and season with salt, pepper, and optional spices.
  7. Transfer the Brussels sprouts mixture into a greased 9x9-inch baking dish. Layer the remaining cheese on top, followed by the toasted almond topping. Bake for 7-8 minutes.
  8. Broil for an additional 7-8 minutes until the top is golden brown. Allow to cool for 5 minutes before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 10gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. If freezing, wrap tightly to prevent freezer burn and it will last for up to 3 months. Reheat in the oven for best texture.

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