Baked Brussel Sprouts Casserole (Keto Friendly)
Try this Baked Brussel Sprouts Casserole (Keto Friendly Recipe) recipe, or contribute your own.
Try this Baked Brussel Sprouts Casserole (Keto Friendly Recipe) recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup heavy cream
- 8 oz bacon
- 2- 12 oz bags of brussel sprouts cut in halves
- 2 eggs, whipped
- 1.2 teaspoon pepper
- 1 1/2 cups cheese (of your choice i used sharp cheddar and mo
- 1 sprig rosemary minced
- Carbohydrate 0.93116096410296 g
- Cholesterol 31.7251405871732 mg
- Fat 15.3366358459509 g
- Fiber 0.168913245826807 g
- Protein 2.97047006073292 g
- Saturated Fat 6.24535761164668 g
- Serving Size 1 1 Serving (36g)
- Sodium 193.692717381573 mg
- Sugar 0.762247718276153 g
- Trans Fat 1.37683771596719 g
- Calories 153 calories
Step-by-step
- Cut the Brussel Sprouts in halves.
- 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).
- 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.
- Serve warm.
Swapping heavy cream for half-and-half in this baked casserole introduces excess water that prevents the dairy proteins from coagulating into a stable custard. Achieving the correct thermal density requires understanding how high-fat dairy interacts with whipped eggs during the secondary 20-minute bake at 350 degrees Fahrenheit. Without a minimum of 36 percent butterfat content from heavy cream, the custard separates, leaving a watery pool at the base of the casserole dish instead of a velvety binder.
Brussels sprouts contain high levels of sulfur compounds that release pungent aromas when overcooked. Roasting them cut-side down in olive oil at 400 degrees Fahrenheit for 20 minutes caramelizes the exterior sugars via the Maillard reaction, neutralizing bitter notes before the vegetables encounter the dairy. Salting the sprouts prior to this initial roast draws out surface moisture, allowing the olive oil to conduct heat efficiently against the sheet pan.
Selecting cheeses with low moisture content prevents unwanted greasiness as the fats render under broiler heat. Sharp cheddar melts smoothly due to its emulsified protein structure, whereas aged varieties like parmesan demand a 1:1 grating ratio with a high-moisture melting cheese like mozzarella to avoid clumping. Storing leftovers in an airtight container within the refrigerator for up to three days preserves the structural integrity of the bacon crumbles, though reheating should occur gently in a 300-degree oven to prevent the cheese oils from breaking.
