Preheat oven to 425°F.

Line a rimmed baking sheet with foil; set pan aside.

Using a large bowl, add halved Brussels sprouts and olive oil; toss until well coated. Spread Brussels sprouts onto prepared baking pan.

Bake for 18-20 minutes, or until sprouts are golden brown in color. Remove Brussels sprouts from oven and set aside.

Using a large pot, cook pasta according to package directions. Rinse, drain and set pasta aside.

Place a 12” cast iron skillet over medium heat. Once hot, add diced bacon. Cook, stirring occasionally, for 6-8 minutes, or until bacon is crispy. (Note: If you don’t have a 12” deep skillet, I recommend using a large saucepan or Dutch oven instead.)

Remove bacon from skillet using a slotted spoon. Drain excess grease from skillet.

Return skillet to stovetop, lowering heat to medium-low. Add eggs, evaporated milk, soy sauce, dry mustard and garlic powder; whisk until well combined. Cook, stirring often, until warm.

Add shredded cheeses and cubed cream cheese. Continue cooking, stirring occasionally, until cheeses have fully melted.

Stir in cooked pasta, bacon and Brussels sprouts.