1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons extra-virgin olive oil
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Step 1: Preheat oven to 400º F.
Step 2: Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
Step 3: In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Step 4: Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Step 5: Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
Step 6: Remove from oven and let cool 5 minutes before serving.