recipe from Lisa@The Cutting Edge of Ordinary
2 lbs pounds brussel sprouts, halved and tough end trimmed.
2 tablespoons extra virgin olive oil
6 slices of bacon, cooked and crumbled
3/4 cup heavy cream
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes, optional
1/2 cup mozzarella cheese for sprinkling on top
1-1/2 cups sharp cheddar cheese, grated
Kosher salt and freshly ground pepper, to taste
Oven to 400. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a 8x8 baking dish and roast for 15‐20 minutes, or until semi‐softened.
In a large bowl, whisk together the heavy cream, egg, and garlic powder and red pepper if using. Stir in cheese.
Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon and mozzarella.Reduce oven temperature to 350º, return baking dish to oven and bake for 20‐25 minutes, or until cheese is bubbly and just set. Remove from oven and let cool 5 minutes before eating.