Brussels Sprouts, Bacon and Goat Cheese Frittata
Recipe type: brunch, breakfast, eggs, casseroles
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 large eggs, beaten
  • 10 oz brussels sprouts, trimmed and quartered
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 2 tbsp grated parmesan cheese
  • 2 oz herb goat cheese, crumbled
  • 4 slices of bacon, finely chopped (I chopped the bacon in my food processor)
  • ½ tbsp butter
  • 1 small sprig of fresh rosemary, chopped
  • ½ tsp kosher salt (or more or less based on your taste preference)
  • ¼ tsp ground black pepper
  1. Combine rosemary, shallot, brussels sprouts, garlic and salt and pepper. Set aside.
  2. Cook bacon in a 10 inch cast iron skillet, over medium heat, until crisp. Remove from the skillet and set aside, leave the bacon grease in the skillet.
  3. Add the brussels sprout mixture and the butter to the skillet. Saute until the brussels sprouts are tender.
  4. Remove the skillet from heat and add the bacon and parmesan cheese. Mix well. Sprinkle with the goat cheese and then pour the eggs over top. Gently stir to distribute the mixture evenly.
  5. Bake at 350 for 15 minutes or until the center is set.
Adapted from Clean Eating, Volume 7, Issue 2, page 77: Butternut Squash, Brussels Sprouts & Parmesan Frittata
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at