Baked Brussels Sprouts with Bacon and Cheese Recipe

This baked Brussels sprouts with bacon and cheese recipe is a creamy, savory side dish made with 1 1/2 pounds of halved Brussels sprouts, crisp thick-cut bacon, heavy cream, mozzarella, and Parmesan. Brown the sprouts before baking, then finish the casserole uncovered at 400°F for 12–18 minutes so the sauce bubbles and the cheese turns lightly golden.

Ready in approximately 50–60 minutes, this recipe serves 4–6 people and works beautifully for weeknight dinners, holiday tables, and cozy Sunday meals. Every bite combines tender Brussels sprouts, smoky bacon, sweet onion, fragrant garlic, rich cream, and a stretchy, salty cheese topping.

Why You’ll Love This Recipe

Brussels sprouts can be wonderfully tender and flavorful when they are treated with enough heat. In this recipe, the cut sides are browned in bacon fat before the sprouts meet the cream and cheese, creating caramelized edges that stand up to the rich sauce.

The bacon adds smoky saltiness and a pleasant crisp texture, while mozzarella brings a soft, melty finish. Parmesan contributes a sharper savory note, giving the casserole a balanced flavor instead of making it taste like plain cream and cheese.

This is also a practical side dish for entertaining. The ingredients are familiar, the preparation is straightforward, and the casserole can share the table with roasted meats, chicken, pasta, or a simple green salad.

If you enjoy creamy vegetable sides, you may also want to try this creamy Brussels sprouts variation for another comforting way to serve the vegetable.

Ingredients You’ll Need

The recipe begins with 1 1/2 pounds of Brussels sprouts. Choose firm, compact sprouts with bright green leaves, then trim the stem ends and cut each one in half so the flat sides can brown properly.

• Bacon: Six slices of thick-cut bacon provide approximately 5–6 ounces of smoky flavor and rendered fat.
• Aromatics: A small yellow onion is optional but adds sweetness, while two minced garlic cloves bring savory depth.
• Cream: One cup of heavy cream creates the rich, spoonable sauce. For a less rich version, use 3/4 cup heavy cream plus 1/4 cup whole milk.
• Cheese: One cup of shredded mozzarella melts smoothly, and 1/2 cup finely grated Parmesan adds a salty, nutty finish.
• Seasoning: Use 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and either a pinch of red-pepper flakes or 1/4 teaspoon smoked paprika if desired.

Have a tablespoon of olive oil nearby, but use it only if the skillet does not retain enough bacon fat to cook the sprouts. Gruyère, sharp cheddar, or Monterey Jack can replace some or all of the mozzarella when you want to vary the flavor.

How to Make It Step-by-Step

Step 1: Heat the oven to 400°F (200°C), then lightly grease a 9-by-13-inch baking dish or a similar 2-quart casserole. Preparing the dish first makes the transfer quick once the sprouts and aromatics are ready.

Step 2: Add the chopped bacon to a large ovenproof skillet over medium heat. Cook it for 6–10 minutes, stirring occasionally, until browned and mostly crisp, then move it to a plate and leave about 1–2 tablespoons of rendered fat in the skillet.

Step 3: Arrange the halved Brussels sprouts cut-side down in the warm skillet. Season them with the kosher salt and black pepper, then cook for 3–5 minutes until the cut surfaces are browned; if the pan is dry, add the olive oil.

Step 4: Add the finely chopped onion, if using, and cook for 3–4 minutes until it softens around the sprouts. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to let it burn.

Step 5: If your skillet is ovenproof, you can continue in it; otherwise, transfer the browned sprouts and aromatics to the greased baking dish. Pour the heavy cream over the vegetables, then sprinkle in about half of the mozzarella and Parmesan.

Step 6: Add most of the cooked bacon and gently toss or stir so the cream, cheese, bacon, and sprouts are distributed without breaking apart the vegetables. Finish by scattering the remaining cheese and bacon across the top.

Step 7: Bake the casserole uncovered at 400°F for 12–18 minutes. The finished dish should be bubbling at the edges, with melted cheese and light browning on top.

Step 8: If you want a darker cheese crust, broil the casserole for 1–2 minutes while watching it closely. Remove it from the oven and let it rest for 5 minutes before serving, which allows the sauce to thicken slightly.

Chef Tips for the Best Brussels Sprouts

Do not skip the browning step. Putting raw Brussels sprouts straight into cream can produce a wetter, more steamed result, while browning the cut sides first creates a deeper roasted flavor and helps the finished casserole taste more substantial.

Keep the baking dish uncovered. An uncovered bake allows excess moisture to evaporate and gives the cheese a chance to brown, whereas covering the casserole can trap steam and soften the topping.

• Cut evenly: Similar-sized halves cook at about the same rate and make the dish easier to serve.
• Watch the garlic: Thirty seconds is usually enough to release its aroma without creating bitterness.
• Use freshly grated Parmesan: It melts and blends into the cream more smoothly than many pre-shredded alternatives.
• Broil carefully: The cheese can move from golden to too dark quickly, so stay near the oven.
• Rest before serving: Five minutes gives the bubbling cream time to settle around the sprouts.

For a little heat, use red-pepper flakes. For a smoky flavor that echoes the bacon, choose 1/4 teaspoon smoked paprika instead, but avoid using both unless you prefer a more assertive seasoning profile.

What to Serve with This Casserole

This cheesy Brussels sprouts dish is rich enough to stand beside a simply seasoned roast chicken, turkey, pork tenderloin, or grilled steak. Its creamy texture also pairs well with crisp roasted potatoes or a fresh salad dressed with lemon vinaigrette.

For a casual family dinner, serve it with easy baked chicken tacos and a bright tomato salad. The contrast between the warm, creamy vegetables and fresh toppings makes the meal feel complete without requiring several complicated side dishes.

If you are planning a comfort-food spread, a small portion works nicely beside baked pasta. Our cheesy baked spaghetti is another cozy option for a dinner where bubbling cheese belongs at the center of the table.

Storage and Reheating

Cool leftovers, then transfer them to an airtight container and refrigerate them. Reheat individual portions gently in the microwave, or warm the casserole in a 350°F oven until heated through.

The cheese may not be quite as crisp after refrigeration, but the flavor remains satisfying. Adding a small sprinkle of Parmesan before reheating can refresh the savory topping.

For the best texture, avoid repeatedly reheating the entire dish. Warm only what you plan to eat, since repeated heating can cause the cream sauce to separate and the Brussels sprouts to become overly soft.

Baked Brussels Sprouts with Bacon and Cheese

Tender, browned Brussels sprouts are baked in a creamy garlic sauce with crisp bacon, mozzarella, and Parmesan. This comforting casserole serves 4–6 and makes a hearty side dish for almost any dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 6 slices Thick-cut bacon, chopped
• 1 small Small yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Olive oil, only if needed

Sauce and Cheese

• 1 cup Heavy cream
• 1 cup Shredded mozzarella
• 1/2 cup Finely grated Parmesan

Seasoning

• 1/2 tsp Kosher salt
• 1/4 tsp Freshly ground black pepper
• 1 pinch or 1/4 tsp Red-pepper flakes or smoked paprika

Method

 

Step-by-Step

1. Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish or similar 2-quart casserole.
2. Cook the chopped bacon in a large ovenproof skillet over medium heat for 6–10 minutes, until browned and mostly crisp. Transfer it to a plate, leaving about 1–2 tablespoons of rendered fat in the skillet.
3. Place the halved Brussels sprouts cut-side down in the skillet. Season with the kosher salt and black pepper, and cook for 3–5 minutes until the cut sides are browned; add the olive oil only if the pan is dry.
4. Add the chopped onion, if using, and cook for 3–4 minutes until it begins to soften. Stir in the minced garlic and cook for about 30 seconds.
5. Transfer the sprouts to the prepared baking dish if the skillet is not ovenproof. Pour the heavy cream over the sprouts, sprinkle with half of the mozzarella and Parmesan, and gently stir in most of the bacon.
6. Top the casserole with the remaining mozzarella, Parmesan, and bacon. Bake uncovered at 400°F for 12–18 minutes, until the cream is bubbling and the cheese is melted and lightly browned.
7. For a deeper golden finish, broil for 1–2 minutes while watching closely. Rest the casserole for 5 minutes before serving so the creamy sauce can thicken slightly.

Notes

For a less rich dish, use 3/4 cup heavy cream plus 1/4 cup whole milk. Gruyère, sharp cheddar, or Monterey Jack may replace some or all of the mozzarella. If using pre-cooked bacon, reserve a little bacon fat or add 1 tablespoon butter when sautéing the sprouts.

Final Thoughts

Baked Brussels sprouts with bacon and cheese turn a sometimes-overlooked vegetable into a rich, bubbling casserole with crisp edges and a golden topping. Browning the sprouts first is the key detail: it brings out their natural sweetness and keeps the dish from tasting watery.

With a prep time of about 15 minutes and a total cooking time of approximately 50–60 minutes, this recipe is simple enough for a weeknight yet special enough for a holiday meal. Let it rest for five minutes, spoon the creamy sprouts onto warm plates, and finish with a few of the crisp bacon pieces from the top.

Whether you serve it beside roast chicken, steak, turkey, or baked pasta, this comforting side dish is likely to disappear quickly. Keep the recipe nearby for the next time you want a vegetable casserole that feels generous, savory, and wonderfully satisfying.