Cheesy Brussels Sprouts with Bacon

Preheat oven to 350 degrees F (180 degrees C).

Heat a large cast-iron or other oven-safe skillet over medium heat. Add Bacon (10 oz) and cook until crispy, then remove from pan with a slotted spoon.

Add Brussels Sprouts (10 cups) to skillet and sauté, stirring often, for about 15 minutes until mostly fork tender. Season with a pinch of Pink Himalayan Sea Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). OPTIONAL: Deglaze with 1 to 2 tablespoons water or broth every 5 minutes to prevent burning and help steam sprouts, which will cook them faster.

Meanwhile, in a saucepan, heat the ¼ cup Butter (4 Tbsp) over medium heat. Whisk in All-Purpose Flour (4 Tbsp), cooking for 1 minute. Slowly stream in Whole Milk (2 cups), whisking constantly, until thickened. Stir in 1½ cups Shredded Cheddar Cheese (1 1/2 cups), Simply Organic Garlic Powder (1/2 tsp), Simply Organic Onion Powder (1/2 tsp), Pink Himalayan Sea Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Continue stirring until cheese is melted.

When Brussels sprouts are finished cooking, remove from heat and pour cheese sauce over sprouts. Add ⅔ of the crispy bacon and stir well to combine.

In a bowl, stir together melted Butter (1 Tbsp) and Breadcrumbs (1/2 cup), then mix in remaining 1½ cups Shredded Cheddar Cheese (1 1/2 cups).

Top casserole with cheese-breadcrumb mixture and remaining crispy bacon. Bake for 25 to 30 minutes, until golden brown and cheese is melted.