Fry the bacon in a skillet over medium-high heat until crispy.
Take the bacon out of the pan (set aside until needed) and leave the grease in there.
Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
Season with salt & pepper if needed. Serve immediately.
I used small to average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.