Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

In case I haven’t mentioned it enough, I’m obsessed with everything Paris. I minored in French Business in college and was basically fluent by the time I graduated. Now, while I’ve forgotten how to speak most of the language, I haven’t forgotten how romantic, magical and touching Paris and the French culture is.

Sure, I’d love to be taking a stroll down a cobblestone street lined with cigarette-smoking chic Parisians in coffee shops right about now. I’d like to order a glass of red and nibble on some gruyere or dig some freshly baked bread into some warmed camembert.

But, alas, I’m sitting in my apartment in New Jersey. And I’m in the mood for some good ‘ole fashioned cheddar cheese. Not so chic, but a trusted, tasty favorite.

Bacon & Brussels Sprouts Potato Noodle Casserole

When I was looking for jobs post-graduation, I wanted to live in Paris so badly, I almost signed up to be an “au pair” just to be in that city. I wanted to live that beautiful life, people watching, listening to the language and spending a lot of time “dreaming.”

Gosh, us Millenials.

Instead, I worked for The Trump Organization for three years and now, here I am, never looking back and pursuing my dreams.

Bacon & Brussels Sprouts Potato Noodle Casserole

Alright, back to the cheddar. Cheddar cheese isn’t as trendy as melted gruyere, manchego or a spicy gouda. But, it’s got that flavor that’s reminiscent of being cradled in your mother’s arms. It’s comforting, reliable and truly delicious.

Bacon & Brussels Sprouts Potato Noodle Casserole

Sometimes, as a food blogger, I try to get fancy, but in all honesty, fancy’s overrated: mo cheddah mo bettah!

This potato noodle casserole is hands down the best breakfast idea ever. It should be served at every diner. It’s got everything – a hearty green vegetable, a tasty starchy vegetable, bacon and, of course, melted cheese.

Bacon & Brussels Sprouts Potato Noodle Casserole

The cheese is optional, though. It can be served without the melted cheese. But, treat yourself, use some freshly grated cheddar and have an unforgettable brunch with friends. It’s great to make for a family, also. It can serve 4 generously or up to 6 in small portions.

The potato noodles offer a different texture, while mimicking the taste of hash browns (without the heavy oil or butter). Plus, you don’t have to stand for 5 minutes grating potatoes, while you nick your fingers.

Bacon & Brussels Sprouts Potato Noodle Casserole

I’m not saying you’d find this dish at Le Jules Verne at the tippy top of the Eiffel Tower, but you’ll want it for breakfast the next morning.

Do you like casseroles?

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Serves 1

Bacon & Brussels Sprouts Potato Noodle Casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 6-8 brussels sprouts
  • 4-5 strips of bacon
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup diced red onion
  • 2 large (320+g) Idaho potatoes, peeled, Blade C (or sweet potatoes!)
  • 1.25 cup shredded cheddar cheese (optional)


  1. Preheat the oven to high broil.
  2. Chop the bottoms off of the brussel sprouts and then slice thinly, lengthwise. Set aside.
  3. Place a large skillet over medium heat and place in the bacon slices. Cook the bacon until crispy and transfer to a paper towel lined plate. Drain the skillet of all bacon grease except 1 tbsp.
  4. To the same skillet, add in the garlic, cook for 30 seconds and then add in the red pepper flakes and onions. Cook the onions for about 2 minutes and then add in the brussel sprouts. Cook the brussel sprouts for about 3 minutes, tossing frequently and then add in the potato noodles and crumble in the bacon.
  5. Let the potato noodles cook for about 2 minutes, tossing frequently. Then, cover the skillet with a lid and let sit cooking for 3 minutes. Uncover, stir and cook another 3 minutes or until noodles are fully cooked and slightly browned.
  6. Pour the contents of the skillet into a casserole dish in an even layer and serve! When serving, cut into sections first to cut up the noodles. Optional: Sprinkle cheddar cheese on top and broil for 2-3 minutes or until cheese melts into the casserole. Then, cut into sections and serve!

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

Bacon & Brussels Sprouts Potato Noodle Casserole

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  1. Looks delicious! And I don’t like brussels sprouts. How did you make the potato noodles?

  2. This looks magical. Yet another reason I am so happy I bought a spiralizer.

  3. I’m totally Paris obsessed, too! We’re going there in May and I might never come back ;) … Unless you invite me over for a big bowl of this! That may bring me back!!!

  4. Definitely trying this! Thank you!

  5. “Mo cheddah, mo betta”….kind of feel like I want that to be tattooed on my body somewhere.

  6. This post almost makes me forget the time I saw a dead person in Paris. Only bad experiences with that city. But other parts France are gorgeous! Now I want wine.

    This looks great, I haven’t tried spiralized potatoes yet but now I have to. I think this would be good with a few eggs added in too, like a quiche without the crust!

  7. Thanks for a casserole type recipe! I am going to try it soon. Tonight we’re doing the potato noodle pizza recipe

  8. I am so excited to try this recipe tonight! Your site is fabulous!

  9. I made this for supper and it was very tasty! Although it did take me much longer than 30 minutes.

  10. Josie DeVault :

    I did this one last night using leftover Easter ham and asparagus instead. It was still very delicious. After cooking I saw my potato noodles had browned – not that they got crispy…they seemed to brown throughout like an old banana would. Wondering why that would happen since I see yours are nice an white.

  11. Yum! I’m making it right now. Did you add the bacon at the end or along with the potatoes?

  12. I made this tonight using sweet potatoes to make it Paleo. I also added some Italian sausage, kinda as a base. It was wonderful!! I did add some grass-fed cheese to the top so I guess it was more primal than paleo.

    My husband is very non-Paleo so I did make one with regular potatoes and I think he put half a pound of cheddar cheese on top of his, non-grass-fed. He said it is one of his favorites!

  13. I used some of my leftover veggies from spiralizing that I defrosted from the freezer and added them when I was cooking the garlic and onions. It was so tasty. Cheese is a gift from the gods. It makes everything so creamy and good. Loved the recipe Thank you for all you do .

  14. I made this tonight with broccoli instead of Brussels sprouts. This is my second time making something with potatoes and I seem to have bad luck with them. They always sock together and I can’t get them to come apart whIle I’m coming them. This time I tried making them as potato rice so I could at least stir it. It seemed to work a little better, but I was still having a hard time with it. After 20 minutes in front of the stove, I finally tossed it all in a casserole dish and tossed it in the oven for another 20 minutes. If I remember correctly I would up baking them the last time, too. Am I doing something wrong?


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