Cook bacon to desired crispiness level in a large nonstick pan that has a lid.  (You’ll need the top later on.)  Remove the bacon from the pan and set aside.  Drain any excess fat into a mason jar and keep that shit, it will taste good in future recipes.  (Like my bacon green beans.)

Wash your Brussel sprouts and then cut them into halves and quarters.  Huge ones I cut into quarters, medium and small into halves.

Make the sauce by combining all the ingredients in a small bowl. Remove the pan from the heat and add the sauce.

Now add the Brussel sprouts to the pan and toss them to coat them in the sauce. Return the pan to medium heat and cook Brussel sprouts with the lid on for 6 minutes, until just barely tender.  Stir every 1-2 minutes to ensure Brussels are evenly coated in the sauce.

Now remove the lid from the pan and cook the Brussel sprouts until the sauce reduces and thickens. Takes about 10-15 minutes.  Continue to stir frequently. 

Once it’s done toss in as many pieces of bacon as your little heart desires, I used 6 of them!

Remove everything from the pan and wipe it clean. Now fry your eggs however you want them to put on top of the mixture!  Or don’t fry eggs and serve it as a side dish or an eggless breakfast, your call! (You could also just crack eggs on top of the whole mixture and let them cook.  That’s just not as pretty, but still freaking delicious!)