Cheesy Bacon Brussel Sprouts

I don’t know If your family is at all like mine. But this is the reaction I get whenever I purchase Brussel sprouts. Unhappy faces on my produce greet me when I open the fridge to prepare dinner.

Here is a recipe that makes even my biggest critics eat their veggies.

In a Baking Pan Mix:

  • 30 Brussel Sprouts washed and cut in half
  • 2 Tbsp. Olive Oil
  • ½ tsp salt
  • 1/4 tsp pepper
  • 2 Cloves garlic
  • Stir to mix
  • Bake at 350 degrees F for 20 minutes


  • 8 strips of bacon – crumble into bacon bits – set aside until later.

In a Seperate Bowl mix:

  • 1 Egg whisked
  • 3/4 Cup Almond or Rice Milk or Coconut milk
  • ½ tsp Red pepper flakes
  • 2 Cloves garlic
  • ¼ Cup diced onion
  • 1 Cup Sharp Cheddar Cheese (Daiya cheddar shreds for non dairy)
  • ½ Cup Fresh grated parmesan cheese (omit for non dairy)


  • Mix cooked Brussel sprouts with the milk and cheese mixture. Stir to mix well.
  • Divide into 2- 6×8 foil disposable baking pans
  • Sprinkle each pan with cooked bacon bits.
  • Add a layer of plastic wrap between foil pan and the cardboard lid or foil for an extra layer of protection from freezer burn.
  • Write on the top of the lid the recipe name and cooking directions.
  • Freeze.

Cooking Directions

  • Thaw overnight in the fridge.
  • Remove the plastic wrap from the container
  • Bake 350 degrees F 20-25 min until cooked through
  • Serve as a side with a protein and a starch.

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