Brussel Sprout Bake
A cheesy, comforting baked brussel sprouts dish with eggs and mushrooms, perfect for family dinners or holiday gatherings, offering savory flavors and a crispy topping.
Ingredients
Instructions
- Cook the frozen brussel sprouts in 1 cup water until tender.
- Drain the sprouts and cut them in half.
- Place the sprouts in a baking dish.
- Spread sliced hard boiled eggs over the sprouts.
- Sprinkle shredded cheddar cheese over the eggs and sprouts.
- In a bowl, mix mushroom soup with milk.
- Pour the mushroom mixture over the assembled ingredients.
- Top with corn flake crumbs and melted butter.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream to the mushroom soup mixture. You can substitute fresh brussel sprouts for frozen if preferred, just adjust the cooking time accordingly. If you're looking to add some crunch, try mixing in some crushed garlic croutons with the corn flake crumbs for added flavor. This dish also works well with alternative cheeses like Monterey Jack.
Serving Suggestions
This Brussel Sprout Bake pairs beautifully with a simple green salad or roasted vegetables for a complete meal. It's also ideal as a side dish for holiday gatherings or family dinners. Serve it alongside grilled chicken or fish for a balanced plate. For a comforting brunch option, consider serving it with Oatmeal Sourdough Bread for a delightful combination.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but the oven will maintain the crispiness of the topping better.
Nutrition & Diet Analysis (per serving)
Each serving of Brussel Sprout Bake contains roughly 767 calories, with 23g protein, 90g carbohydrates, and 36g fat. It is an excellent source of calcium (58% of the Daily Value), vitamin C (47% of the Daily Value), and protein (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh brussel sprouts instead of frozen?
Yes, you can use fresh brussel sprouts! Just trim and halve them, then cook them until tender in boiling water, which may take a little longer than frozen. Adjust the cooking time in the recipe accordingly for optimal texture.
Is there a vegetarian substitute for the mushroom soup?
Absolutely! You can use a homemade or store-bought vegetarian cream of mushroom soup. Alternatively, a creamy vegetable sauce made from blended cashews or silken tofu can also work well, maintaining the dish's creamy texture without compromising on flavor.
How can I make this dish gluten-free?
To make this Brussel Sprout Bake gluten-free, simply replace the corn flake crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Always check labels on the mushroom soup to ensure it's gluten-free, or make your own using a gluten-free cream base.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).