Preheat your oven to 350°F (175°C).

In a large skillet, cook the bacon over medium-high heat until crispy. Once done, remove the bacon and place it on a paper towel-lined plate to cool. Chop the cooled bacon into bits and set aside. Keep the bacon grease in the skillet.

While the bacon cools, cut the Brussels sprouts in half lengthwise.

Reheat the skillet with the bacon grease over medium-high heat. Add the minced garlic and then place the Brussels sprouts cut side down in the skillet. Cover and cook for about 2-4 minutes, or until the bottoms are browned. You may need to work in batches, as the Brussels sprouts don’t need to be fully cooked yet.

Transfer the cooked Brussels sprouts to a square baking dish (or keep them in the skillet if it’s oven-proof). Stir in the heavy cream, both cheeses, salt, paprika, and nutmeg. Top with the crumbled bacon.

Bake uncovered in the preheated oven for 10-14 minutes, or until the Brussels sprouts are tender and a fork can easily slide through them. Let sit for a few minutes before serving.