By
Leeann Teagno
/ March 16, 2015
I was hankering for a side dish that would really hit the spot today after I made some lovely pork rind and Parmesan breaded pork chops for dinner. Broccoli sounded great, so I decided to play around and see what I could some up with. As you can tell by the photo, the results were amazing.
I decided that bacon was non negotiable for this side dish since I happened to have some premade bacon on hand.
This dish is simple to make and I used frozen baby broccoli to make it even easier. You’re welcome to use fresh broccoli if you wish as well.
Loaded Broccoli Bake
Ingredients
- 1 bag frozen broccoli florets, cooked
- 1/2 red pepper, finely chopped
- 3 T chopped onion
- 5 slices cooked crispy bacon, crumbled
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk
- 3 T butter
- 8 oz. sharp cheddar cheese, shredded
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. granulated garlic
Instructions
- Preheat oven to 350. In large sauce pan, add butter, onion and red pepper. Cook until onions are light brown and translucent and peppers are soft.
- Add in cream, milk, salt, pepper, cayenne and garlic and bring to a light boil.
- Add in shredded cheese and whisk quickly over medium heat until a thick, cheesy sauce forms.
- Place broccoli into a greased baking dish and sprinkle in had the cooked bacon evenly throughout.
- Pour cheese sauce over broccoli and make sure it is mixed well.
- Sprinkle with remaining bacon and extra shredded cheese, if desired.
- Bake at 350 for 20 to 30 or until hot and bubbly throughout. Serve immediately.
Notes
Makes 5 servings. 5g of carbs (3g net carbs) per serving.
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