This creamy Brussels Sprout Bake was made by my daughter and I loved it so much that I decided to alter it to a keto friendly version.
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INGREDIENTS:
1 pound Beef or Turkey Polish Kielbasa, cut up
12 Brussels Sprouts, cut up
1 clove garlic, minced
3/4 cup heavy cream
1 tsp sea salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded
1 1/2 tsp Old Bay Seasoning
DIRECTIONS:
Preheat oven to 400 degrees.
Place the cut up keilbasa into a pan and fry until pieces are crispy on the outside. Add brussels sprouts and minced garlic and cook for 2-5 minutes.
Pour into a glass pie dish, add the rest of the ingredients except for the croutons.
Bake for 30 minutes or until the cheese is bubbling, 5 minutes before done add the croutons.
Take out of the oven and cool for 5 minutes and serve.
Nutritional Value: 1/7th of This Recipe
Net carbs: 6.14
Total carbs: 7.43
Fiber grams: 1.29
Fat grams: 32.86
Protein grams: 25.43
Calories: 427.29
