Cut brussels sprouts in half lengthwise. Cook in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Separate leaves of sprouts, discarding cores.
Cook bacon in a skillet until crisp; remove bacon, reserving 1 tablespoon drippings. Crumble bacon.
Saut sprout leaves, salt, and pepper in bacon drippings in skillet 1 minute. Arrange on serving plates; top with Bacon-Parmesan Souffls, and sprinkle with bacon.
