Bacon and Brussels Sprouts Egg Casserole

Hello old friends, it's been a long time! Life has been busy in Shel's Kitchen this fall, so I haven't had much time to blog. That being said, I'm not sure how much I will be blogging in the future either, but I had to share this recipe that I made for breakfast just this morning. The other night I made these roasted veggies for dinner and had leftover brussels sprouts. I also had half a pound of bacon leftover from beef burgundy so I was contemplating a fresh idea. Of course, there's nothing wrong with the old standby of cooking up bacon and sauteing the brussels sprouts in the bacon fat. It's a quick, easy, satisfying side dish that never fails and is sure to please - but this time I needed something more. Then it came to me in a flash...egg casserole! Cook up that bacon, saute the brussels sprouts in the bacon fat, add cheese, eggs and milk and voila! A satisfying breakfast, brunch, lunch or dinner that is a one way ticket to Flavortown, population: you (and anyone else you love). Until we meet again...

Bacon and Brussels Sprouts Egg Casserole (adapted from slenderkitchen.com)

1/2 lb. bacon, sliced into bite sized pieces
1 lb. brussels sprouts, finely chopped
4 green onions, sliced
1 c. fat free half & half (or any milk you have on hand)
4 large eggs
1/2 t. salt
1/2 t. pepper
1 c. (4 oz.) grated smoked Gruyere cheese (use any cheese you like)

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a medium saute pan cook the bacon pieces over medium heat until browned. Remove to a paper towel lined plate to drain. Pour off all but 1 T. of the bacon fat then add the brussels sprouts and green onions to the pan. Saute over medium heat for 10 minutes or until lightly browned and a little crispy. 

Meanwhile, place the half & half, eggs, salt and pepper in a large bowl and whisk to combine. Add the cooked bacon, Gruyere cheese and brussels sprouts and stir to combine. Pour the mixture into the prepared baking dish and bake for 20-25 minutes or until the eggs are set in the middle and lightly browned. 

6 servings (214 calories each serving) according to my calculator on loseit.com