in Recipes

Brussels sprout casserole light

updated

Spread the love

Ingredients for 4 servings:

  • 1 ½ kg Brussels sprouts
  • 800 g potatoes
  • 8 slices of ham
  • 6 eggs
  • 400 ml milk
  • salt and pepper
  • nutmeg
  • turmeric

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

WW-suitable, the slim version

Clean and halve the Brussels sprouts, peel the potatoes, and cut them into large cubes. Boil them together in salted water for about 5-10 minutes. Meanwhile, dice the ham and whisk the eggs with the milk. Season with salt and pepper, and add turmeric for a yellow color and nutmeg, if desired. Preheat the oven to 160°C (fan). Drain the Brussels sprouts and potatoes, mix them with the egg mixture, and place them in a baking dish. Bake in the preheated oven for about 30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wheat-rye sourdough bread with kefir, flaxseed and pumpkin seeds

Colorful salad with feta and bacon Thessaloniki