Baked Brussels Sprouts Casserole
Rinse Brussels sprouts in Mesh Colander. Trim stems & remove outer leaves.
1
Measure 2 lbs of Brussels using the Digital Scale.
2
Halve Brussels using the Close & Cut & Coated Chef’s Knife.
3
Toss with 2T EVOO, 1t salt & 1/2t pepper in 2 qt Enameled Cast Iron Baker. Toss to combine.
4
Bake 20 minutes at 400°.
5
Chop 8 oz cooked bacon (approximately 8 pieces) using the Food Chopper.
6
Combine 2 eggs (whipped), 1 t each onion powder, garlic powder & paprika, & 1 c heavy cream.
7
Mince spring of rosemary using Herb Mill. Add to liquid ingredients, along with 1 1/2 c cheese.
8
Mix bacon in with the Brussels, then top with the liquid ingredients.
9
Bake 20 minutes at 350°.
10
What you'll need
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Mesh Colander
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100247. Pampered Chef 2qt Enameled Cast Iron Baker
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Food Chopper
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Easy Read 1 Cup Measuring Cup
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Measuring Spoon Set
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Glass Mixing Bowl Set
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1657 Mix N Scraper
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Close and Cut Set
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Herb Mill
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