Brussels Sprouts and Bacon Casserole

Creamy Brussels Sprouts and Bacon Casserole baked with melty cheese for an easy, cozy side dish everyone will actually want seconds of. Crispy Brussels sprouts are sweet and tender on the inside, mixed with salty, crunchy bacon bits, and then smothered in a creamy Gorgonzola cheese sauce.

Love Brussels Sprouts? Try Creamy Brussels Sprouts with Bacon and Brussels Sprouts and Bacon Gratin next.

Brussels Sprouts and Bacon Casserole with Apples and Cheese is a fantastic dish that is easy to make but tastes amazing and looks like you spent hours on it.

Bacon and Brussels sprouts - a perfect pair

Bacon adds a nice crunch to the creamy texture of this dish and doesn't just anything taste better with bacon?

Here's why this recipe works so well

• Brussels sprouts can sometimes taste bitter or get soggy if cooked wrong. But here, you'll cook them cut side down in the bacon fat to get that nice golden crisp on the outside while keeping them tender inside.
• The salty bacon pieces add great flavor and texture, and the creamy cheese sauce, made with Gorgonzola and Parmesan, coats everything with rich, gooey goodness that makes this dish irresistible. I made similar dish but on the stove: Dijon Mustard Brussels Sprouts with Apples.
• It's so easy to make, uses just a handful of ingredients, and brings restaurant-quality flavors right to your table! Perfect for holiday dinners, weeknight meals, or entertaining

Brussels Sprouts and Bacon Casserole Ingredients

• Brussels Sprouts: Opt for medium to small sprouts for even cooking. Large sprouts can be quartered for better texture and crispiness.
• Bacon: Provides smokiness and crispy texture. Thick-cut or peppered bacon offers bold flavor. The rendered fat also helps cook the sprouts for enhanced taste.
• Heavy Cream: Creates the delicious creamy sauce that binds cheese and sprouts together without adding too much liquid.
• Parmesan Cheese: Sharp and salty, parmesan melts into a smooth sauce, makes it thicker and makes Creamy Brussels Sprouts taste like
• Gorgonzola Cheese: Gorgonzola is a specific type of Italian blue cheese made from unskimmed cow's milk, it's a creamy melting cheese that is a perfect companion to Brussels sprouts.
• Garlic: Fresh minced garlic. There's just no comparison to the level of flavor fresh garlic can create.
• Salt and Pepper: Season liberally and always taste the sauce.

How to make Brussels Sprouts and Bacon Casserole

1. Cook bacon

Cook chopped bacon in a large oven-safe skillet over medium heat until crispy. Remove bacon pieces and drain on paper towels. Reserve bacon fat in the skillet.

2. Boil Brussels Sprouts

Boil halved Brussels sprouts for 5 minutes until tender. Remove sprouts from the pan.

3. Cook onions and apples

Add onion and bacon fat to the skillet and cook onions until translucent. Season with salt, add apples and cook for 2 more minutes.

4. Combine it all together

Add Brussels sprouts, heavy cream and mustard to the pan. Simmer gently over medium-low heat, stirring frequently. Stir in bacon, Gorgonzola and parmesan. Add a pinch of nutmeg and serve immediately.

Expert Tips for Brussels Sprouts and Bacon Casserole

• Use a heavy, oven-safe skillet like cast iron for best searing and even baking.
• Don't overcrowd the sprouts when searing to avoid steaming and ensure crispiness.
• High-quality cheeses make a huge difference; shred Parmesan and Gruyere at home if possible.
• Fresh, minced garlic added into cream adds a subtle but flavorful boost, but not overpowering.
• Allow the cheese sauce to thicken enough to coat the sprouts without becoming watery.

Is this dish low carb?

It's low-carb and keto-friendly, with protein and fat from bacon and cheese balancing the fiber-rich Brussels sprouts. It's a nutritious and satisfying vegetable side dish suitable for many diets.

Can I make this vegan?

Replace bacon with smoked tempeh or mushrooms and use plant-based cream and cheese substitutes.

Can I use frozen Brussels sprouts?

Fresh is preferred for texture, but frozen can work if thawed and patted dry thoroughly before cooking.

Variation and substitutions

If you are not a fan of Gorgonzola cheese, I found that Gruyere cheese pairs up nicely with Brussels Sprouts. I also use Romano and Parmesan in creamy sauces all the time so those would be good options too.

Serving suggestions

I cooked these Dijon Mustard Brussels Sprouts in the stainless steel skillet and then transferred it onto a serving dish. It makes it very convenient to make everything in one skillet.

Storage and leftovers

Creamy Brussels Sprouts are best served immediately, but if you have leftovers, refrigerate in air tight glass container for up to 2 days.

Reheat covered in the oven at 350°F or on the stove top with extra cream, or microwave briefly if in a hurry.

What goes well with the Brussels sprouts?

• Grand Marnier Cranberry Sauce
• Brussels Sprouts and Bacon Gratin with Gruyere Cheese
• Cheddar, Thyme and Beer Potatoes Au Gratin

More delicious Brussels sprouts recipes

• Roasted Brussels sprouts with butternut squash
• Warm Quinoa and Brussels sprouts Salad in Honey Mustard
• Zesty Brussels sprout Coleslaw with Horseradish
• Brussels sprouts and Bacon Gratin

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