Cut off the stem of the brussels sprouts and chop in half length wise.
Bring a pot of water to a boil and boil brussels sprouts for about 5 minutes or until tender. Drain and rinse brussels sprouts in cold water. Set aside.
Heat heavy cream and butter in a sauce pan until starting to boil. Remove from heat and stir in pepper jack cheese, salt, and pepper until cheese is completely melted.
Add Brussels sprouts to small casserole dish with the cheese mixture and mix until combined. Top with bacon and Mozzarella cheese.
Heat oven to 350 degrees F. Bake for 25 minutes or until cheese begins to golden on top.
