Baked Cheesy Brussels Sprouts Casserole has become a staple in my home, especially during the holidays. This dish is a creamy, comforting masterpiece loaded with melted cheese. Whether it’s a weeknight dinner or a festive gathering, this casserole is sure to impress. With its rich flavors and delightful textures, it’s a recipe everyone will love!

Why You’ll Love This Baked Cheesy Brussels Sprouts Casserole

This casserole is not just a delicious meal; it’s packed with benefits! First, it’s a Cheesy Brussels sprouts bake that combines the goodness of Brussels sprouts with a creamy cheese blend, making it a nutritious choice. The inclusion of bacon adds a savory depth, while the various cheeses provide a rich, indulgent flavor. Plus, it’s an easy baked Brussels sprouts with cheese recipe that requires minimal prep time, making it perfect for busy nights. This dish is vegetarian-friendly, and it can also be adapted to be a gluten-free Brussels sprouts casserole by using gluten-free breadcrumbs. It’s a versatile option that can pair well with numerous main dishes!

Ingredients for Baked Cheesy Brussels Sprouts Casserole

Gather these items:

2 lbs Brussels sprouts (trimmed and thinly sliced, about 8 cups)
8 slices bacon (cooked until crisp and crumbled, reserve 1–2 Tbsp drippings)
1 Tbsp olive oil (only if you need extra fat after reserving bacon drippings)
1 onion (finely chopped)
3 cloves garlic (minced)
½ tsp salt (start here — bacon adds salt, taste and adjust)
½ tsp black pepper
½ tsp crushed red pepper flakes (optional)
3 eggs
1 cup heavy cream
1 cup Sharp cheddar cheese (shredded, plus ¼ cup for topping)
1 cup Gruyère cheese (shredded)
½ cup Parmesan cheese (grated)
½ cup panko breadcrumbs
2 Tbsp butter (melted)

How to Make Baked Cheesy Brussels Sprouts Casserole Step-by-Step

Step 1: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
Step 2: In a large skillet, cook bacon until crisp. Move bacon to paper towels to drain, then crumble. Pour off all but 1–2 Tbsp of the bacon drippings into the skillet. If you don’t have enough fat left, add 1 Tbsp olive oil.
Step 3: Over medium heat, add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic for 1 minute. Add the sliced Brussels sprouts and a pinch of salt; sauté 6–8 minutes until they’re just tender.
Step 4: In a large bowl whisk the eggs, heavy cream, Parmesan, ½ tsp salt, black pepper, and red pepper flakes. Stir in the shredded cheddar and Gruyère.
Step 5: Fold the cooked Brussels sprouts and about half of the crumbled bacon into the egg-cheese mixture. Pour everything into the prepared baking dish.
Step 6: Mix panko with the melted butter and sprinkle evenly over the casserole. Top with the remaining ¼ cup cheddar and the rest of the crumbled bacon. Bake for 25–30 minutes until golden and set in the center.
Step 7: Let rest for 5 minutes before serving. Optional: finish with cracked pepper or fresh parsley.

Pro Tips for the Best Baked Cheesy Brussels Sprouts Casserole

Keep these in mind:

Adjust salt according to taste.
This dish is great for leftovers — it tastes even better the next day!
Feel free to add other veggies if desired, such as mushrooms or spinach for added nutrition.
For a creamier texture, consider adding more cream or a splash of milk in the custard mixture.

Best Ways to Serve Baked Cheesy Brussels Sprouts Casserole

This casserole pairs wonderfully with a variety of main dishes. Serve it alongside roasted chicken or grilled steak for a hearty meal. It also makes a fantastic Brussels sprouts casserole recipe for holiday gatherings, where it can shine as a side dish. You can also try serving it with a fresh green salad to balance the richness of the cheese.

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How to Store and Reheat Baked Cheesy Brussels Sprouts Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F until warmed through. This makes it an excellent choice for meal prep, as it can be made ahead and enjoyed throughout the week.

Frequently Asked Questions About Baked Cheesy Brussels Sprouts Casserole

What’s the secret to perfect Baked Cheesy Brussels Sprouts Casserole?

The secret lies in properly sautéing the Brussels sprouts to retain their texture and flavor. Don’t overcook them; they should be tender but still have a bit of crunch.

Can I make Baked Cheesy Brussels Sprouts Casserole ahead of time?

Yes, you can prepare the casserole ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s going in cold!

How do I avoid common mistakes with Baked Cheesy Brussels Sprouts Casserole?

Ensure you don’t skip the resting time after baking, as it helps the casserole set properly. Also, taste the mixture before baking to adjust seasoning as needed.

Variations of Baked Cheesy Brussels Sprouts Casserole You Can Try

For a twist on the classic, consider adding different cheese types like feta or blue cheese for a bolder flavor. You can also mix in cooked quinoa or brown rice for added texture and nutrition. If you’re looking for a lighter version, swap out the heavy cream for a healthier alternative like Greek yogurt or a healthy cheesy Brussels sprouts bake with low-fat cheese options.

Ultimate Baked Cheesy Brussels Sprouts Casserole Recipe - Baked Cheesy Brussels Sprouts Casserole - additional detail

For more delicious recipes, check out this ciabatta bread recipe or these veggie burgers. If you’re interested in the health benefits of Brussels sprouts, you can read more here.

Ultimate Baked Cheesy Brussels Sprouts Casserole Recipe

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This Ultimate Baked Cheesy Brussels Sprouts Casserole is creamy, comforting, and loaded with melted cheese. Perfect for weeknight dinners, Thanksgiving sides, or any holiday meal — it’s a cozy favorite everyone will love.

Author: Lisa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs Brussels sprouts (trimmed and thinly sliced, about 8 cups)
8 slices bacon (cooked until crisp and crumbled, reserve 1–2 Tbsp drippings)
1 Tbsp olive oil (only if you need extra fat after reserving bacon drippings)
1 onion (finely chopped)
3 cloves garlic (minced)
½ tsp salt (start here — bacon adds salt, taste and adjust)
½ tsp black pepper
½ tsp crushed red pepper flakes (optional)
3 eggs
1 cup heavy cream
1 cup Sharp cheddar cheese (shredded, plus ¼ cup for topping)
1 cup Gruyère cheese (shredded)
½ cup Parmesan cheese (grated)
½ cup panko breadcrumbs
2 Tbsp butter (melted)

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Instructions

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
In a large skillet, cook bacon until crisp. Move bacon to paper towels to drain, then crumble. Pour off all but 1–2 Tbsp of the bacon drippings into the skillet. If you don’t have enough fat left, add 1 Tbsp olive oil.
Over medium heat, add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic for 1 minute. Add the sliced Brussels sprouts and a pinch of salt; sauté 6–8 minutes until they’re just tender.
In a large bowl whisk the eggs, heavy cream, Parmesan, ½ tsp salt, black pepper, and red pepper flakes. Stir in the shredded cheddar and Gruyère.
Fold the cooked Brussels sprouts and about half of the crumbled bacon into the egg-cheese mixture. Pour everything into the prepared baking dish.
Mix panko with the melted butter and sprinkle evenly over the casserole. Top with the remaining ¼ cup cheddar and the rest of the crumbled bacon. Bake for 25–30 minutes until golden and set in the center.
Let rest for 5 minutes before serving. Optional: finish with cracked pepper or fresh parsley.