I was going to go out to eat tonight-- but changed my mind (is it sad that I was too lazy to get dressed out of my comfy ripped up leggings and t-shirt?). Looking in the refrigerator to see what I could make, I eyed the brussel sprouts that had about two more days of life left. I decided to do something cheesy and delicious with them! Add a paprika seasoned salmon filet and you have a scrumptious Low-Carb/High Fat meal.
What you will need:
- About 2-3 cups of quartered brussel sprouts (you can adjust based on how many you are feeding)
- Six bacon strips cooked and diced (do yourself a favor and get the pre-cooked bacon, so much easier)
- 1/2 cup of Heavy Cream
- 3 oz. of Cream Cheese
- 3 TBSP of Butter
- 2 cups of Full Fat Mozzarella Shredded Cheese
- Garlic Powder to taste
- Salt to taste
Pre-Heat oven to 375 degrees F
In a 9 X 13 baking dish spread quartered brussel sprouts evenly.
Use the garlic powder and salt to season raw brussel sprouts-- stir to disperse evenly
Sprinkle the cut up bacon over the raw brussel sprouts
Pour 1/2 cup of Heavy Cream evenly over the dish
Cut butter into chunks and drop randomly over the dish
Cut cream cheese into chunks and do the same thing
Sprinkle 1 cup of the Mozzarella cheese over the top
Place into the oven and cook for 15 min.
Take out of oven and stir (the butter, cheese, and cream cheese should be melted now)
Place back into the oven and cook for another 25 min.
Sprinkle the rest of the Mozzarella cheese over the top-- and bake for another 5 min (placing on broil for for the last 1-2 min to get the cheese nice and bubbly brown).
Serve and enjoy!
Let me know if you try this recipe and how you liked it-- or if you adjusted it at all!