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Bacon and Brussels Frittata

November 26, 2019 by Nicole Collins

I’m taking a stance on an important issue today.

Brussels sprouts. Stop the brussels sprouts shaming!

Ok, maybe I need to reevaluate what “important issue” means to me. But, for real. Brussels sprouts have been getting a bad name since the beginning of time.

I mean pop culture uses brussels sprouts as a punishment in various forms of entertainment, so how could the poor things stand a chance?

The truth of it is, brussels sprouts can go from “YUM!” to “eww funky” really quickly. It’s all about how you prepare them. I mean, they’re basically just little baby cabbages. And who doesn’t love baby sized things?

Brussels sprouts will find themselves on many tables around the country this Thursday, so I thought it’d be the perfect time to share a post-Thanksgiving recipe to help use up the leftovers. Plus, we all know you’re going to need some fuel after all the Black Friday shopping (or avoiding) we’ll all be doing.

So today, we’re making Bacon and Brussels Frittata!

Real talk, bacon and brussels sprouts might as well be peanut butter and jelly. They just go together. They go together as much as bacon and eggs go together. So put all three in one bite together, and they’re destined to be delicious.

We start by crisping up some bacon then sautéing some fresh chopped brussels and sliced shallots seasoned with some salt, pepper, and fresh thyme in the leftover bacon grease. We want to get the brussels to the point where they just start to caramelize, but we don’t want them to get to the bitter burnt stage. Once our veggies are perfect, we pour over our standard frittata custard mix of egg, cream, and cheese. We're going to take advantage of some smokey flavors to compliment the brussels sprouts, so we're going to add a pinch of smoked paprika and shredded smoked gouda to our egg mix.

Once the frittata is perfectly golden, we’re ready to dig in. We get the nice salty bacon, the smokey cheese, and that funky veggie taste in each and every bite. And guess what…it’s amazing! You’d never know brussels sprouts could taste so good! Especially in a flavor bomb frittata.

Ok everybody…we’re so close to “stuff your face day”! I mean Thanksgiving.

I hope everyone has a safe and wonderful holiday full of fun, friends, family, joy, laughter, and everything good in this world.

Enjoy…and let’s eat!


Bacon and Brussels Frittata

Serves: 4 Print


  • 4 slices bacon

  • ½ lb brussels sprouts, trimmed and sliced

  • 2 shallots, sliced

  • 2 sprigs thyme, leaves removed

  • 8 eggs

  • ¼ cup heavy cream

  • ½ + ½ tsp salt, divided

  • ¼ + ¼ tsp pepper, divided

  • ¼ tsp smoked paprika

  • 1 cup smoked gouda, shredded


  1. Preheat oven to 400 degrees. In a medium bowl, whisk eggs, cream, ½ tsp salt, ¼ tsp pepper, and smoked paprika. together. Stir in smoked gouda cheese. Set aside.

  2. Cook bacon over medium high heat until crispy in a 10 inch oven safe skillet. Remove bacon from pan and chop when cool enough to handle. To the bacon grease in the skillet, add sliced brussels sprouts, shallots, ½ tsp salt, ¼ tsp pepper, and thyme leaves. Cook for 5- minutes until veggies are softened and just starting to brown. Add bacon back to the pan.

  3. Pour egg mixture in to skillet over veggies and bacon. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 10-12 mins until golden brown around the edges and a knife inserted in the center comes out clean. Cut, and serve!

Recipe notes:

*We want to make sure to cook the bacon til it's nice and crispy so that it doesn't get soggy in the frittata.

*Make sure you get fresh brussels sprouts and not frozen. The texture will be completely off (and mushy) if you try to use frozen.

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