Brussels sprouts never tasted better than in this recipe. Did I mention this is low-carb too?

1 1/2 cups mozzarella cheese, shredded
1 sprig fresh rosemary, leaves removed and minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Place bacon in a cold frying pan. Place over medium heat and cook for about 5 minutes, until bacon is cooked and crispy. Transfer to a plate lined with a paper towel and set aside.
Preheat oven to 400 degrees Fahrenheit and grease a 9- by 13-inch casserole dish.
Place Brussels sprouts in a large bowl and toss with olive oil, salt and pepper.
Pour Brussels sprouts onto a baking sheet (or two if needed), making sure not to overcrowd the tray. Place in the preheated oven and bake for 20 minutes. Remove from oven and allow to cool, then turn the oven down to 350 degrees.
In a large bowl add the heavy cream, eggs, mozzarella cheese, rosemary, onion powder, garlic powder and paprika. Stir well.
Add Brussels sprouts and bacon to the bowl and stir to combine all ingredients. Pour into the prepared casserole dish.
Place the casserole dish into the oven and bake for another 20 minutes.
To get some charred bits on top of the casserole, broil for another 2 minutes.