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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Active Time:30 minsTotal Time:1 hr 10 minsServings:6 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:6 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6 servings
Servings:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4slicescenter-cut bacon, coarsely chopped1 1/4cupsshreddedBrussels sprouts3/4cupchoppedscallions, plus more for garnish7largeeggs3/4cuphalf-and-half4teaspoonsDijon mustard3/4teaspoongarlic powder1/2teaspoononion powder1/4teaspoonsalt1/4teaspoongroundpepper, plus more for garnish1cupshreddedsharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
4slicescenter-cut bacon, coarsely chopped
1 1/4cupsshreddedBrussels sprouts
3/4cupchoppedscallions, plus more for garnish
7largeeggs
3/4cuphalf-and-half
4teaspoonsDijon mustard
3/4teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonsalt
1/4teaspoongroundpepper, plus more for garnish
1cupshreddedsharp Cheddar cheese
DirectionsPreheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.Place bacon in an unheated large nonstick skillet; cook over medium heat, stirring occasionally, until crisp, 7 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Reserve 1 tablespoon drippings in the pan; discard remaining drippings.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessAdd Brussels sprouts and scallions to the drippings in the pan; cook over medium heat, stirring often and scraping the bottom of the pan to loosen any browned bits, until the vegetables are just tender, 3 to 4 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessWhisk eggs, half-and-half, mustard, garlic powder, onion powder, salt and pepper together in a large bowl until there are no streaks of egg whites. Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined. Pour the mixture into the prepared pie pan.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessBake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Garnish with additional scallions and pepper, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessTo make aheadLet cool and cover tightly. Refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 to 25 minutes.EatingWell.com, October 2023
Directions
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.Place bacon in an unheated large nonstick skillet; cook over medium heat, stirring occasionally, until crisp, 7 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Reserve 1 tablespoon drippings in the pan; discard remaining drippings.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessAdd Brussels sprouts and scallions to the drippings in the pan; cook over medium heat, stirring often and scraping the bottom of the pan to loosen any browned bits, until the vegetables are just tender, 3 to 4 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessWhisk eggs, half-and-half, mustard, garlic powder, onion powder, salt and pepper together in a large bowl until there are no streaks of egg whites. Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined. Pour the mixture into the prepared pie pan.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessBake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Garnish with additional scallions and pepper, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessTo make aheadLet cool and cover tightly. Refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 to 25 minutes.
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Place bacon in an unheated large nonstick skillet; cook over medium heat, stirring occasionally, until crisp, 7 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Reserve 1 tablespoon drippings in the pan; discard remaining drippings.
Add Brussels sprouts and scallions to the drippings in the pan; cook over medium heat, stirring often and scraping the bottom of the pan to loosen any browned bits, until the vegetables are just tender, 3 to 4 minutes.
Whisk eggs, half-and-half, mustard, garlic powder, onion powder, salt and pepper together in a large bowl until there are no streaks of egg whites. Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined. Pour the mixture into the prepared pie pan.
Bake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Garnish with additional scallions and pepper, if desired.
To make aheadLet cool and cover tightly. Refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 to 25 minutes.
To make ahead
Let cool and cover tightly. Refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 to 25 minutes.
EatingWell.com, October 2023
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Nutrition Facts(per serving)249Calories18gFat6gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
