New Breakfast Option Your Picky Eaters Will Love: Cheesy Brussels Sprouts Casserole
To convince my family to eat Brussels Sprouts is one thing, but to add trying something new for breakfast that doesn't consist of sugar & carb overload is another. So when I won their hearts with this recipe and even got them to try it as a breakfast option, I knew I had to share it with YOU!
Paleo, Keto, & Vegan Options Are Available for this Recipe...
- Pre-Seasoned Cast Iron Skillet
3 Tbsp butter or sunflower oil
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 2 bunches of fresh brussels sprouts, ends cut off and halved
- 1/4 tsp kosher salt
- pinch black pepper
- 1/4 tsp paprika
3/4 cup heavy cream or coconut milk
1/2 cup shredded White Cheddar Cheese, Vegan Cheese, or Your Cheese of Choice (freshly grated is best). I found that doing 1/2 cup of White Cheddar and 3/4 cup of Gruyere cheese was the most popular combo with my family.
6 slices cooked bacon, bits or about 1/2 cup crispy onion toppings or GF crispy onion toppings
- minced fresh parsley, for garnish
- Optional Glass Food Storage Containers
- Preheat oven to 375 degrees F.
Wash brussels sprouts and pat them dry. Cut off ends and cut sprouts in half. Set aside.
If you plan on including bacon into your recipe...Cook bacon in a cast iron skillet. Remove bacon and chop. Set aside.
Add butter or oil to a large cast iron skillet or large oven safe pan, and heat over MED heat. Add Brussels sprouts, onions and garlic, seasoning with black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes.
Pour in Coconut milk, stir, and then remove pan from heat. Sprinkle shredded cheese all over the Brussels sprouts. Top with crumbled bacon, crispy onion toppings, or BOTH and bake (you can place the cast iron skillet right into the oven) about 12 minutes, until cheese is melted and bubbly.
Sprinkle with additional black pepper and minced parsley if desired.
Enjoy now or place in individual glass food storage containers as a meal prep option for busy days of the week.