Low Carb Brussel Sprout Casserole Recipe
This Low Carb Brussel Sprout Casserole Recipe is the bomb dot com. Crisp and tender, rich and creamy, cheesy and delicious…one bite will have you hooked! Even picky eaters are going to love this one.
Low Carb Brussel Sprout Casserole Recipe Ingredients
- 8 ounces bacon
- 2 – 12 ounce bags of Brussel sprouts, cut in halves
- 1 cup heavy cream
- 2 eggs, whipped
- 1 teaspoon salt
- 1 1/2 teaspoons 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
Low Carb Brussel Sprout Casserole Recipe Instructions
- Cut the brussel sprouts in halves.
- In a medium bowl, coat them with olive oil, salt, and pepper.
- Bake them for 20 minutes on 400 degrees on a baking sheet.
- 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.
- Serve warm.
It’s absolutely delicious!
Note: I tend to like roasted brussel sprouts coated with olive oil and baked at 450 degrees for 20 minutes. I could eat a whole bowl by myself. I top it with bacon crumbles too.
I buy a big bag of bacon crumbles at Costco every time I go. They are real bacon crumbles too. Not those crunchy fake ones. I just sprinkle a handful or two on the top of the Roasted Brussel Sprouts right when I take them out of the oven. I let it cool for about 5 minutes and by that time the heat from the pan has already warmed up those bacon crumbles too.
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Low Carb Brussel Sprout Casserole Recipe Nutrition
Serves 12
Calories 215, Total C 7.1g, Fiber 2.6g, Net C 4.5g, Sugars 2.3g, Fat 16.7g, Protein 10.5g
Here is a video we made to show you how to make this baked brussel sprouts recipe.
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Questions Others Have Asked
How do I prepare brussel sprouts?
Wash and rinse the brussel sprouts with cold water. After washing, peel the outer layer and cut in half.
Can roasted brussel sprouts be made ahead of time?
Absolutely! You can bake the brussel sprouts for 15 minutes and remove them from the oven. Allow them to cool completely. They can be stored in the refrigerator until about 20 minutes before you want to serve and finish cooking.
Why are my roasted brussel sprouts mushy?
This could be because your brussel sprouts are overcooked. When they are perfectly cooked/baked, they will be crisp (just a little) and mildly flavored.
How long are roasted brussel sprouts good for?
Leftovers last for 3-4 days in the fridge, but they taste best when they are freshly roasted.
How to reheat brussel sprout casserole?
Reheat roasted brussel sprouts in the oven uncovered at 350 degrees for approximately 10-15 minutes or until they are warm and crisp on top.
Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this baked brussel sprouts recipe:
Low Carb Brussel Sprout Casserole Recipe
Ingredients
- 8 ounces bacon
- 2 - 12 ounce bags of brussel sprouts cut in halves
- 1 cup heavy cream
- 2 eggs whipped
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1 1/2 cups cheese of your choice I used sharp cheddar and mozzarella
- 1 sprig rosemary minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- 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.
Video
Nutrition
More Keto/Low Carb Side Dishes to try
Low Carb Green Bean Casserole Recipe
Healthy Keto Creamed Spinach Recipe with Cauliflower
Low Carb Bacon Wrapped Asparagus Recipe
I am the only one that will eat burssel sprouts in my house and I love them just roasted. I figured I would try something new and I can’t explain enough how amazing this really is! I had to put it away or I would have eaten the whole dish right away! Thank you for such an amazing recipie!