Cook bacon on stovetop on medium heat until crispy. Here I used my cast iron pan. And to keep the bacon from curling I like using a press like this bacon press.

Once bacon is crispy remove from pan and blot with paper towel to remove excess grease. Set aside and reserve about 1-2 Tablespoons of bacon drippings for adding flavor later.

Place sprouts in a colander and rinse under cool water. Shake off excess water. Cut bottoms off sprouts and cut the sprout in thirds.

In a large skillet melt butter and add bacon drippings. Add brussel sprouts, season with 1/2 teaspoon salt and freshly cracked pepper and cook over medium heat for 3-5 minutes. Stir occasionally to coat all sprouts with butter and bacon drippings.

As you cook the brussel sprouts their true colors will begin to show and turn a beautiful deep green!

Add garlic to pan and cook for about 2 minutes. Take care to not burn garlic.

Whisk together heavy whipping cream and flour and add to pan. Turn heat down and simmer for 3-5 minutes or until brussel sprouts are tender.

Add cheeses to pad and stir constantly until cheese has melted. Serve immediately.

Enjoy!