Well, I did not plan on sharing this recipe. I shared the photos of it and was overwhelmed by DM’s asking for the recipe. To be honest, this is just one of those “throw together” recipes I do when I’m busy and exhausted. It requires very little effort but it is comforting and delicious!
In this recipe, I use fresh brussel sprouts, but you can totally use frozen. Just make sure to drain them on some paper towel. That will keep the casserole from getting runny. Also, one other note to make. I used grass-fed beef in this recipe, which is very lean. If you are using regular ground beef, you’d probably want to drain off some of the fat. That being said, let’s get into the nitty gritty of it.
1 lb ground beef (grass-fed organic if you’ve got it!)
1 lb fresh brussel sprouts (peeled and halved)
1 medium onion, diced
3 garlic cloves, minced
5 slices bacon, cooked and chopped (sometimes I cheat and use store-bought bacon bits. I really like the Greefield ones from Costco...about 1/3 cup).
2 eggs, whisked
1/3 cup coconut milk or heavy whip
1 1/2 cups shredded cheese (I use a combination of parm and old cheddar usually).
Salt and pepper to taste
1. Place peeled, trimmed, brussel sprouts halves into a glass, microwave-safe bowl. Cover and microwave for 4-5 minutes. They should be tender crisp. Drain and set aside.
2. Preheat oven to 400F.
3. Sauté onion in 1 tbsp olive oil until translucent. Add in ground beef and cook until no longer pink. Add in garlic and bacon.
4. Remove from heat and season beef mixture with salt and pepper.
5. Grease a 9x13” casserole dish with olive oil or butter. Dump in beef mixture then add in the brussel sprout halves.
6. In a separate bowl, whisk together the eggs, the heavy whipping cream/coconut milk, and 1/2 cup of the cheese.
7. Pour the egg mixture over the beef and brussel sprout mixture, and toss to coat.
8. Top with remaining cheese and bake until bubbly (about 30 minutes)!