BRUSSELS SPROUT BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996. 1-1/2 pounds Brussels sprouts 6 cups water 1 teaspoon salt 3 eggs 1/2 cup milk 1 teaspoon salt 2 teaspoons freshly ground black pepper 1/4 teaspoon nutmeg 2 tablespoons bacon bits 4 ounces Gouda cheese grated Preheat oven to 425. Trim and wash the Brussels sprouts. Bring salted water to a boil in a large pot then add the sprouts then cover and cook for 10 minutes over low heat. Drain and rinse under cold water. Place sprouts in a large prepared casserole dish then set aside. In a separate bowl beat eggs with the milk and spices. Pour mixture over sprouts. Sprinkle with shredded cheese and bacon bits then cover with aluminum foil and bake 15 minutes. Remove foil and cook an additional 10 minutes.

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