This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Who doesn’t like a time friendly, flavorful make ahead meal? This Low Calorie Egg, Bacon and Brussel Sprout Casserole checks all the boxes and is made with busy mamas in mind. You can make this casserole ahead and store it in the fridge or freeze it to eat later. This is the perfect low-calorie meal to make breakfast in the mornings easier.
Egg, Bacon and Brussel Sprout Casserole
We have a busy week planned with my birthday coming up and so I want to make sure I have breakfast taken care of in advance. I’m attending and exclusive movie premier, a dinner engagement, and I’ll have my grand babies for a couple of days. While I’ll be busy I want to make sure I still get a good breakfast in, so I gathered up some ingredients to make this delicious Egg, Bacon and Brussel Sprout Casserole.
Casseroles are perfect for cooking ahead because the taste just as good when they’re reheated. This is my low-calorie version and what makes this a low-calorie is the Hood Calorie Countdown dairy beverage I used. Hood Calorie Countdown is a dairy beverage with 42% fewer calories and 75% less sugar which is what makes it the perfect swap for this recipe.
Calorie Countdown blends ultra-filtered milk with water, cream (and other ingredients) for a delicious and creamy taste. Using it doesn’t destroy your favorite egg casserole, in fact, the smooth, creamy texture will make sure the egg and cheese in the dish remain soft and fluffy.
Hood Calorie Countdown is available at lots of retailers, including Walmart. It comes in a whole, 2%, Fat Free and a chocolate-flavored version. It’s made with milk from farmers who pledge not to use artificial growth hormones so you can feel good about using it. For those looking to live a healthier lifestyle it all starts with making small changes. Try swapping out this lower calorie dairy beverage in casseroles, cereals and your coffee. There’s a coupon for $0.75 off here.
- 6 large eggs
- 6 slices of cooked bacon chopped
- 1 1/2 cups of Brussel sprouts
- 3/4 cups of 2% Calorie Counter
- Salt and Pepper to taste
- 1 cup shredded cheese
- 1/2 cup of smoked gouda
- Arrange bacon in a single layer on a baking sheet with a drip pan. Bake at 400 F for 15 minutes per side or until the bacon is cooked. The fatty part should be crunchy. Remove, drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to sauté the Brussel sprouts.
- Cut the Brussel sprout stems off, then cut the sprout into slices. I like slices so that they lay flat in the casserole dish. Sauté the Brussel sprouts until soft ( about 5 minutes) and remove from heat.
- Crack the eggs in a bowl, season with salt and pepper. Pour in the 3/4 cup of 2% Calorie Counter and mix well.
- Now chop the bacon into 1 inch pieces and cut the smoked gouda into strips.
- Now arrange your brussels sprouts, on the bottom of an 8x8 baking dish. Then add the bacon and pour the egg mixture over everything. Now sprinkle in your cheeses.
- Heat your oven to 400 F.
- Bake in the 400 F oven for about 25 minutes until the center is firm, the dish is bubbly and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.
Once the casserole is cool, you can enjoy it. Like I said earlier on, this is a great make ahead breakfast so don’t worry if there are leftover. They can be stored in the refrigerator for up to five days.