Wash and dry fresh Brussels Sprouts, then cut in half. You should have approx 5 cups. (I bought a 16 oz package of fresh whole Brussels Sprouts.)
If you don't already have cooked bacon on hand, heat a cast-iron skillet (or another oven-safe skillet) on the stove until it is warm, then cook approx 6 pieces of bacon.
Remove the bacon from the skillet and reserve 2 tbsp of bacon grease.
If you already have bacon cooked on hand, add two tablespoons of butter to the skillet. Once it has melted, add Brussels Sprouts, and saute for 12 min on medium/low heat (my stove setting was on 2). Stir a couple of times during cooking to brown the surface of the Brussels Sprouts a bit.
In a small bowl, soften the cream cheese, then add heavy whipping cream and mix with a whisk until thoroughly combined.
Add the heavy whipping cream mixture, cheeses, garlic powder, paprika, salt, and pepper.
Stir, then sprinkle the 1/2 cup of crumbled bacon on top.
Bake for 10-14 minutes or until the cheese sauce is bubbly.
Sprinkle parsley on top and enjoy!
The nutritional information provided is based on 8 servings divided evenly.