Description
A rich and comforting keto-friendly Brussels sprouts casserole made with roasted sprouts, smoky turkey, herbs, and a creamy cheese sauce that delivers big flavor while staying low carb.
Ingredients
4 cups Brussels sprouts, halved
2 tablespoons extra virgin olive oil
1 package smoked turkey strips, cooked and chopped
1 cup heavy cream
2 large eggs, beaten
1 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 cups cheddar cheese, shredded
1 sprig fresh rosemary, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Add the Brussels sprouts to a large bowl, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread the Brussels sprouts on a baking sheet and roast for 20 minutes.
- Remove from the oven, sprinkle the chopped smoked turkey strips over the Brussels sprouts, and set aside.
- In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, rosemary, onion powder, garlic powder, paprika, salt, and pepper.
- Transfer the Brussels sprouts and turkey to a 9×13-inch casserole dish.
- Pour the egg and cream mixture evenly over the vegetables.
- Reduce oven temperature to 350°F (175°C) and bake uncovered for 20 minutes, until set and lightly golden.
- Serve hot.
Notes
Roasting the Brussels sprouts first prevents excess moisture.
Adjust seasoning based on how salty your smoked turkey is.
Cheddar can be swapped for mozzarella or white cheddar.
Leftovers reheat well and make a great next-day meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 105mg
