Brussels Sprout Bake
1 1/2 pounds Brussels sprouts
6 cups water
1 teaspoon salt
3 eggs
1/2 cup milk
salt and pepper to taste
pinch of nutmeg
2 tablespoons bacon bits
4 ounces Gouda cheese, grated
Preheat oven to 425F. Trim and wash the Brussels sprouts. Bring salted water to a boil in a large pot; add the sprouts, cover, and cook for 10 minutes over low heat. Drain and rinse under cold water. Place sprouts in a large, prepared casserole dish; set aside. In a separate bowl, beat the eggs with the milk and spices. Pour mixture over sprouts. Sprinkle with shredded cheese and bacon bits. Cover with aluminum foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes. Serve with crusty bread. Serves 4 to 6.