CONTENTS
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons of extra virgin olive oil
1 egg
1 sprig of rosemary, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground black pepper to taste
PREPARATION
Preheat the oven to 400° F.
Toss the Brussels sprouts in olive oil and season with plenty of salt and pepper. Place them on a large baking tray and roast for 15-20 minutes or until semi-tender.
In a large bowl, whisk together the egg, cream, rosemary, garlic powder, onion powder, and red pepper flakes (if using), then add the cheeses.
Remove the Brussels sprouts from the oven and add 3/4 of the bacon to the baking dish. Pour the cheese mixture over the top and mix everything together, then add the remaining bacon on top.
Reduce oven temperature to 350°, return baking dish to oven, and bake for 20-25 minutes or until cheese is bubbly and hard.
Remove from oven and let cool 5 minutes before serving.
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