Best 9 Baked Bacon Cheese Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH BACON & PARMESAN CHEESE

Steps:

• Preheat oven to 400° F.
• Rinse and dry brussels sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
• Place brussels sprouts in mixing bowl. Toss with olive oil, garlic, salt, pepper, and bacon until coated and well mixed.
• Place brussels sprouts on a greased baking sheet and bake for 20-25 minutes or until golden and tender.
• Just before serving, sprinkle brussels with Parmesan cheese and toss.

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Cook bacon in a large oven-proof skillet until crispy. Remove with a slotted spoon and set aside.
• Add the butter to the bacon grease. Turn heat to medium-high.When butter is melted, add Brussels sprouts. Cook for 5 minutes. Stir well, add onion and cook another 3 minutes.
• Add salt, cayenne pepper, black pepper and cream.
• Sprinkle the white cheddar and mozzarella cheese over Brussels sprouts. Sprinkle bacon on top.
• Place pan in oven for 10 to 12 minutes.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400F.
• In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
• In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness.
• Add brussels sprouts to the skillet and continue to cook for 1 minute.
• In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg; mix until well combined.
• Remove skillet from heat.
• Pour cream sauce over the brussels sprouts.
• Sprinkle the remaining parmesan cheese over brussels sprouts.
• Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
• Remove from oven and let stand several minutes.
• Garnish with crushed red pepper and serve.

BRUSSELS SPROUTS WITH BACON AND CHEESE

Steps:

• Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

BALSAMIC BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.

ROASTED SPROUT GRATIN WITH BACON-CHEESE SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
• Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
• Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
• Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.