Brussels, bacon and cheese — oh my!

Lori here.

Today the kids went back to school and the quiet got to me a little. I’m usually all for my (up to this year, quite limited) alone time. But I was, and am, feeling how quickly the time is passing and I have to admit, I was sad today at the prospect of my children being away more and more. Maybe it’s just hormones, maybe I’m getting old and it’s all hitting me. Maybe it’s because I haven’t seen the sun shining in what seems like months! But I tried to power through with my organization and cleaning list, because if I’m being completely real, this house is LONG overdue for a purge and a good deep cleaning.

I made some slow and steady progress getting things put away and cleaned up before I had to venture out into the real world, and of course, being busy fends off the sentimental blues for a little while.

As for the food and fitness goals for today, we had a delish casserole for dinner that was low carb, low sugar, and best of all, the kids beg for it. I describe it as a bacon cheeseburger pie with Brussels sprouts. I’m including the recipe with credit to and the writer below.

photo from pixabay

Keto Brussels and hamburger gratin


  • 15 oz. ground beef
  • 8 oz. bacon, diced
  • 15 oz. Brussels sprouts, cut in halves (I cut them into quarters for easier bites for little kids -LB)
  • 4 tbsp sour cream
  • 2 oz. butter
  • 51⁄3 oz. shredded cheese (tonight I used a mix of Mozzarella and Cheddar-LB)
  • 1 tbsp Italian seasoning
  • salt and pepper, to taste

by Anne Aobadia,


  1. Set the oven to 425°F (220°C).
  2. Fry the bacon and Brussels sprouts in butter. Season and stir in sour cream. Place in a baking dish. (I added a layer of Mozzarella here for extra flavor -LB)
  3. Fry the ground beef golden-brown, season with salt and pepper and sprinkle on top of the Brussels sprouts. Add cheese and herbs. 
  4. Place in the middle of the oven for 15 minutes or until done.

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