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I am the only person in my family who loves brussels sprouts. My husband merely tolerates them at best. So this year, I completely hijacked a Thanksgiving side dish to create this recipe that’s a bit of a knockoff of one I had at a local gastropub. Unfortunately, I didn’t realize when I ordered them that they were full of sugar. Oops. But the one bite I had was phenomenal, and I knew I needed to make them. I say I hijacked this side dish because they also had a nice bite of horseradish to them, and my husband loathes horseradish, to the point where any dish that has horseradish in it, no matter how small the amount, is ruined for him. I almost wonder if it’s an odd genetic thing, like those folks who think cilantro tastes like soap. But I digress. I call this Brussels Sprouts 3 Ways because you can stop halfway through and avoid the whole horseradish thing altogether. And if you do that, you can also toss them in with scrambled eggs and make a yummy breakfast. Yeah, I eat brussels sprouts for breakfast. Don’t knock it until you try it.

First off, preheat your oven to 400 degrees, and line a cookie sheet with aluminum foil. Wash about a pound and a half of brussels sprouts carefully, then trim the ends off and cut them in half. Throw them onto the cookie sheet, along with any of the outer leaves that come off. They end up crispy and delightful, I promise. Take four slices of bacon and slice them thinly, crosswise, then separate them out and spread them over the brussels sprouts. Toss them with salt and pepper before putting them in the oven.

Cook them for 15 minutes, then stir them and cook for another 15. If you want, you can stop here, or cook five more minutes if the bacon isn’t to your liking. I prefer crispy bacon, so I use that extra five minutes for this version.

For the sweet version, during that second 15 minutes, prep your sauce. This is pretty easy. Just mix together three tablespoons of a spicy Dijon mustard and two tablespoons of Swerve Brown. If your Dijon mustard isn’t nice and horseradishy, throw in a couple teaspoons of prepared horseradish. If you have a Trader Joe’s nearby, their Dijon mustard is perfect for this one. They sell it on Amazon, but it’s like an $8 markup, so I won’t even link it for you. If you really want these to be decadent, add a couple of tablespoons of melted butter. I didn’t do it, because I knew I was going to be eating a bunch of other stuff for Thanksgiving. If you do try it, make sure to adjust your macros accordingly. Once you take the sprouts out after the second fifteen minutes, pour this sauce on there and toss the sprouts in it, then cook for another five minutes before serving.

For the third way, you’ll want to stop at the basic bacon-roasted sprout stage. Scramble at least 8 eggs and mix the sprouts in. Add shredded cheese if you want. Put them in meal prep containers and you have an easy breakfast! I didn’t take pictures of this version because it’s kinda ugly, so you’ll just have to take my word for it.

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This recipe’s name is a mouthful, but I’m finding it difficult to describe it without using that many words. The basics are simple: Chaffles, filling, chaffles, egg custard, bake. But once you describe the type of chaffles and the flavor of the filling, you get to where we are today–a recipe that has seven words in the title. I’ll have fun fitting this on my Pinterest graphic later.

As usual, to make this, you’ll need your Dash Mini-Waffle Maker and a blender. I find the Magic Bullet Blender to be perfect for chaffles, but I can completely understand if you don’t want to get yet another kitchen appliance that takes up space. I think it’s much easier to clean than a regular blender. I still use my Vitamix for the big stuff, but it seems like overkill for chaffle batter unless you’re making it for 20 people.

No matter what blender you use, you’ll want to stack the ingredients to where the cream cheese is closest to the blades. For the amount of chaffles you’ll need to make for this recipe, you’ll need 1 ounce of cream cheese, 4 large eggs, 1/4 cup of almond flour, 2 tablespoons of granular Swerve, a teaspoon of cinnamon, and a half teaspoon of baking powder. Whiz that up in your blender, then cook them in the Dash until they’re golden brown, about 3-5 minutes per chaffle. You should end up with 8-9 chaffles from this, depending on how thickly you pour your batter. Tear up half of your chaffles and put them in the bottom of casserole dish that’s been well-greased with butter. I used a 2.5 quart Corningware for mine.

While you’re making the chaffles, work on the filling. I used an immersion blender for the raspberries, but it would work really well with one of the larger cup attachments to the Magic Bullet. I just didn’t have one clean, so I worked with what I had. Add 2-3 of granular Swerve to a cup of raspberries and blend until they’re pureed. If you’re using the Magic Bullet, you can just add 6 ounces of cream cheese and 2 tablespoons of confectioner’s Swerve directly to it and blend until it’s smooth. If not, use a hand mixer to blend the cream cheese and powdered Swerve with the raspberry puree. It helps if the cream cheese is softened, but it’s not necessary. Once that’s blended, pour it over the half of the chaffles in the baking dish, then tear up the other half of the chaffles and put them on top of the filling.

Now you’ll need to make the egg custard, which will soak into the chaffle mixture and give it that nice French toast texture. The base is 4 eggs and 1/2 cup of heavy cream, then for flavor you’ll need a teaspoon of vanilla extract, a teaspoon of cinnamon, and 2 tablespoons of brown sugar substitute, either Swerve Brown or Sukrin Gold, which is what I used. Beat all that together and pour it evenly over the casserole. At this point, preheat your oven to 350 degrees, and let the casserole rest while the oven heats. It’ll soak up that custard while you’re waiting. Once the oven preheats, bake it for 45 minutes, or until the egg custard is set in the middle. If you notice the top starting to brown too much, cover it with aluminum foil. You can serve this with sugar-free maple syrup, but honestly, I think it’s plenty sweet on its own.

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I swear, I’ll get off the chaffle kick someday. But not someday soon, as I have two ideas that I still need to make–one that was suggested to me by a guy on Reddit, and another that I’m doing just because I love them. This, along with the McGriddles I made last week, are the latter. And honestly, as much as I love McGriddles, this recipe might be even better. I could barely tell the difference, which is saying something.

As always, you’ll need your handy dandy Dash mini-waffle iron for the chaffle buns, and a Magic Bullet Blender is a good addition. Useful, but not at all necessary, are these cool silicone rings that you can use to make eggs and pancakes into perfect circles. Which, incidentally, are the exact same size as the Dash.

To make the chaffle batter, use 4 eggs, 4 tablespoons of almond flour, 2 ounces of cream cheese, a half-teaspoon of baking powder, and between 1/2 and 1 teaspoon of your favorite sweetener, if you want. I like the sweetener in this recipe because it makes it taste less cheesy and more like white bread. I use Sukrin Gold, but Swerve would probably be fine. Just know I haven’t tried it, so if it blows up your kitchen it’s not my fault. Throw all of the above into a blender and blend it until there are no longer any chunks of cream cheese.

Heat up your Dash. While you’re making the chaffles, fry the eggs. You’ll want to break the yolks if you’re making this for meal prep, because unbroken yolks might explode in the microwave. If you’re going to be eating these right away, though, you can have runny yolks to your heart’s consent. It’s not accurate to the original recipe, but it’s good, so why not?

When the Dash is hot, sprinkle about 1/8 of a teaspoon (a small pinch) of yellow flax seed meal and a tablespoon of mozzarella cheese directly onto the iron. I used the flax seed to try to mimic the corn meal dusting on an English muffin. Top it with a couple of tablespoons of egg batter, and then sprinkle the same amount of flax seed and cheese on top. Close the Dash and cook for about three minutes. Mine makes an audible click when the light turns off, and that’s when it’s about done.

Repeat the process until you have ten chaffles. To make a sandwich, top a chaffle with a slice of Canadian bacon, then a fried egg, then a slice of American cheese (as always, the real stuff you get from the deli, not the Kraft singles nonsense), then another chaffle. Let them cool off and then store them in sandwich bags in the fridge. To reheat, put them on a plate and wrap them loosely in a paper towel, then heat for 30 to 40 seconds in your microwave.

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