This was our Sunday brunch, and it was very, very good. I found it in the November 2008 issue of Rachael Ray’s magazine. Quite tasty, pretty healthy, and easy to do!
12 ounces of bacon, cut into large pieces
1 medium onion, sliced
2 packages of brussels sprouts, trimmed and halved
1/2 cup whole milk
Kosher salt and fresh cracked black pepper
Parmesan cheese, optional
Preheat oven to 375 F. Preheat a large cast-iron skillet, or another oven-safe skillet over medium-high heat. Cook the bacon, rendering out its fat. Remove with a slotted spoon and drain on paper towels.
Meanwhile, bring some water to a boil, and cook the brussels sprouts for five minutes. Remove to a plate to cool.
Heat the skillet again over medium to medium-high heat. Pour about 1 tablespoon of bacon fat back into the skillet. Saute the onions until translucent. Remove to a bowl or plate. Add another tablespoon of bacon fat, then add the sprouts and saute until browned. Remove to a cutting board and roughly chop.
In a large bowl, whisk together the eggs with the milk and salt and pepper to taste. Combine the bacon pieces, the onions and the sprouts in the skillet. Make sure they are evenly distributed, and spread into a smooth layer. Turn the skillet to medium heat. Add the egg mixture and let it cook for about 5 minutes, until the edges are starting to set. Sprinkle on the parmesan cheese over the top, if using, and transfer to the oven for about 17 minutes, until the eggs are set. Let rest for a few minutes, then cut into wedges are serve. Enjoy!