Instructions

1. Preheat oven to 375 degrees.
2. Chop the bacon into bite-sized pieces and add to a large oven-safe skillet, such as a cast iron skillet. Cook over medium heat until bacon is crisp. Remove to a paper towel lined plate to drain and set aside. 
3. Trim the ends from the Brussels sprouts and cut in half. Add to the skillet with the bacon grease and stir to coat. Sprinkle with the seasoning. 
4. Cook sprouts until browned, about 6 minutes. 
5. Remove the Brussels sprouts to a plate and set aside. Wipe down the skillet with a paper towel to remove any excess grease.
6. Add the cream and ground mustard to the skillet and heat to just below a simmer. Turn off the heat and stir in half of the cheddar and half of the mozzarella. Stir well until the cheese has melted and you have a smooth sauce.
7. Return the Brussels sprouts and half of the bacon to the pan with the cheese sauce and stir to coat.
8. Sprinkle the remaining cheese over the top and top with the remaining bacon.
9. Place the skillet in the oven and bake for 15 minutes or until hot and bubbly.
10. Serve hot.