• Preheat oven to 400 degrees.

  Heat a large skillet over medium heat. Add in bacon and cook until golden brown and crispy, about 8 minutes.

  Remove the bacon from skillet and transfer to a paper towel lined plate. When the bacon is cool enough to handle chop into bite size pieces.
• Add Brussels sprouts to the bacon grease and saute for 6-8 minutes or until they are tender and golden brown on the outside.

  Add in garlic and cook for an additional minute.

  Transfer Brussels sprouts to a 9 x 13 casserole dish and set aside.
  
• To the same pan stir in heavy cream, milk, dijon and paprika. Simmer for 2-3 making sure to scrape the bottom bits off the bottom of the pan.

  Remove the sauce from the heat and stir in 1 cup cheddar cheese.
• Pour the cheese sauce over the Brussels sprouts.
  
• Top with the crumbled bacon, 1/2 cup cheddar cheese and crispy Panko topping.
  
• Bake for 15 minutes or until golden brown and warmed through.
  

Breadcrumb Topping

• Melt butter in a small skillet over medium high heat.

  Add in breadcrumbs and spices and cook until golden brown 2-3 minutes, stirring frequently.