10-ounce package of uncured bacon
2 Tbsp Kerry Gold grass-fed butter
2 pounds organic Brussels sprouts, cleaned and cut in half
Salt and pepper to taste
5 cloves garlic, minced
1 ½ cups heavy cream
½ cup organic shredded mozzarella cheese
¼ cup grated parmesan cheese
Dash of nutmeg
Preheat oven to 375. Fry the bacon in a large skillet over medium heat until crispy. You might want to use a splatter screen. Once browned, use tongs to transfer to a paper towel-lined plate to absorb some of the oil. Set aside.
Drain ½ of the bacon fat from the pan. You can adjust the amount left behind to your liking. Melt the butter in the same pan. Add Brussels and season with salt and pepper. Stir occasionally and cook until the edges of Brussels start to crisp and turn slightly brown; approximately 6 minutes.
Add in the garlic and cook until aromatic. Pour in the cream and lower heat to low. Cook until cream starts to thicken and Brussels are tender when poked with a fork, approximately 3-4 minutes.
While the cream is reducing, chop the cooked bacon that you previously set aside. Add bacon and nutmeg to the mixture and give everything a good stir. Season to taste.
Top with mozzarella and parmesan and place in oven. Bake until cheese is melted and slightly browned, approximately 3-4 minutes.