Many people can take Brussels sprouts or leave 'em. If they are with bacon and cheese, you won't want to leave them anymore.
Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain and cut into quarters.
Cook bacon in a pan and set aside reserving 1 tablespoon of bacon grease. Add the Brussels sprouts to the pan, season with salt and pepper, and sauté for about a minute. Remove from heat and mix in the Gorgonzola.