Here’s great way to introduce people to Brussels sprouts: roast and smother them in bacon and melted cheese —
the sprouts, not the people, that is.
This recipe came from 12Tomatoes.com — one of my favorite recipe sites. Check it out for lots of yummy dishes. Here’s how I made it:
1½ pounds Brussels sprouts, halved
8 oz bacon, cooked and crumbled
1 cup cheddar cheese, grated
½ cup fontina cheese, grated
¾ cup heavy cream
2 tablespoons olive oil
1 sprig fresh rosemary, minced (I’ll use a little less next time)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon red pepper flakes
Salt and pepper to taste
Makes 6 servings (or 3 if you’re like me!)
1. Toss Brussels sprouts in olive oil, season with salt and pepper and place in a large baking dish. Roast at 400˚ for 15 to 20 minutes.
2. Whisk together the egg, cream, rosemary, garlic powder, onion powder and red pepper flakes. Stir in cheese.
3. Add a little more than half of the bacon to the sprouts and cover with the creamy cheese mixture. Stir to combine.
4. Top with remaining bacon and maybe a bit more cheese.
5. Bake at 350˚ for 20 to 25 minutes until cheese is bubbly.
Let cool 5 minutes before serving.
This Cauliflower Casserole was a big hit with my brunch guests while helping me to stay true to my ketogenic lifestyle. The recipe came from CavemanKeto.com, and I highly recommend his website for wonderful recipes to support ketogenic and paleo diets.
10 to 12 chicken thighs
1 head of cauliflower, chopped
16 oz cheese, shredded (I used a Mexican cheese blend)
6 green onions, chopped
6 thick slices of bacon
1 medium onion, sliced
1 medium green pepper, sliced
1 tablespoon minced garlic
8 oz cream cheese, softened
4 oz heavy cream
Salt and pepper to taste
1. Bake chicken thighs and shred or cut into cubes (I baked them in a large baking dish with a little water at 350° for 60 minutes.)
2. Brown the bacon and cut into small pieces.
3. Cook the cauliflower (I used the microwave on high for 5 minutes).
4. Sauté the peppers and onion slices until tender.
5. Combine all the ingredients (except 4 oz of cheese) in a very large bowl.
6. Press mixture into a large greased casserole dish and top with the remaining cheese.
7. Cover with foil and bake for 25 minutes at 350° and then five minutes more without the foil.
You can prepare the casserole ahead and refrigerate overnight, but let it sit at room temperature 20 minutes before baking.
This Chile Relleno Casserole is delicious and so simple with only five ingredients. Great for breakfast, brunch or any meal, and leftovers are yummy, too.
1 lb shredded cheese (Mexican cheese blend or cheddar)
1½ cups milk
½ cup flour
8 oz can of whole green chiles
- Preheat oven to 350 degrees. Coat 9″x13″ baking dish with nonstick spray.
- Whisk together eggs, milk and flour.
- Slice chiles open and rinse away seeds. Pat dry. Arrange half the chiles to cover the bottom of the dish.
- Pour half of the egg mixture over the chiles.
- Cover with cheese.
- Repeat layers of chiles, then egg mixture, then cheese.
- Cut a chili to create a design on top if you wish.
- Bake about 50 minutes until toothpick inserted in the middle comes out clean.
- Let rest for 5 minutes before cutting.
For a creamier dish, substitute half of the milk with cream. You could also add any number of ingredients to this dish, such as bacon, red bell peppers, onions, etc. This Chili Relleno Casserole has become a breakfast regular in my house.
Light, fluffy scrambled eggs to serve 12 people.
½ cup butter, melted
24 large eggs
1 ¼ cup Half-n-Half
1 ¼ cup milk
Salt and pepper, to taste
¼ cup olive oil
Fresh veggies, chopped (suggested: mushrooms,
red and green bell peppers, spinach, onion)
3 green onions, chopped
¼ cup shredded Parmesan cheese
1. Pour melted butter into 9″x13″ baking dish.
2. Whisk together the eggs, Half-n-Half, milk and salt.
3. Pour eggs into baking dish.
4. Put eggs into 350 degree oven, and stir every 5 to 10 minutes
until beginning to set.
5. While eggs are baking, sauté veggies in olive oil until lightly browned.
6. If using spinach, add it to sautéed veggies to let it wilt for just a minute.
7. Add vegetables to eggs and bake another 8 to 10 minutes.
8. Once eggs are set nicely but still moist, stir again and top with green onions and cheese.
9. Bake 2 to 3 minutes longer and serve immediately.
Quick, easy, overnight casserole with a wonderful Southwest flavor.
Sauté a pound of sausage, green onions and red pepper in a large skillet over medium heat until sausage is browned, about 8 minutes. Drain off excess fat.
In a 9″x13″ buttered baking dish, layer corn tortillas, half of the sausage mixture, and a cup of shredded cheese.
Repeat another layer of tortillas, sausage mixture and cheese.
Top with a third layer of tortillas and press down. Cover with another cup of cheese.
In medium mixing bowl, combine 3 cups of milk, 1/2 teaspoon of salt, a cup picante sauce, a can of diced chilies and 6 eggs.
Pour over the tortillas, cover with plastic wrap and refrigerate at least an hour (up to overnight).
Preheat oven to 325 degrees. Remove plastic wrap and bake for 40 to 45 minutes. Let stand 10 minutes before serving.
Printer-friendly recipe: Tex Mex Strata
The first word of this blog is Simple. If you’re wanting an authentic eggs Benedict with homemade hollandaise sauce, you’re sure to find many a great recipe on Google. But below is a very simple, tasty and lovely casserole version of this dish. Click here to print the Eggs Benedict Casserole Recipe or read on for step-by-step instructions.
1. Eggs Benedict is traditionally made with Canadian bacon, but I like the rich juiciness of ham. So the first step is to dice 12 to 16 ounces of ham into half-inch cubes. Sprinkle half the ham into a 9×13″ baking dish prepared with cooking spray.
2. Cut six English muffins into small pieces and layer them on top of the ham. Then layer the remaining ham on top of the muffins.
3. In a large mixing bowl, wisk together 8 eggs, 2 cups of milk, 3 chopped green onions, 1 teaspoon onion powder, and one teaspoon salt.
4. Pour egg mixture over the ham and English muffins. Cover with plastic wrap in put in the refrigerator overnight.
5. Preheat oven to 375 degrees F. Remove plastic wrap and
sprinkle paprika over casserole. Cover with aluminum foil and bake 30 minutes.
6. Remove foil and continue baking until eggs are completely set, about 15 minutes.
7. Whisk together hollandaise sauce mix and one cup of milk in
medium saucepan. Add 1/4 cup of butter and stir over medium heat until it comes to a boil. Reduce to low heat and stir until thickened, about 1 minute.
8. Drizzle sauce over casserole and serve.
Enjoy this and the many other easy brunch recipes to come.