Low-Carb Bacon Cheeseburger Casserole
A hearty and delicious low-carb casserole that combines all the flavors of a classic bacon cheeseburger, perfect for meal prep or busy weeknights.
Ingredients
Meat and Bacon
- 1 lb ground beef Lean ground beef for better health.
- 6 slices bacon Cooked and crumbled.
Vegetables
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
Dairy
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese Divided.
- 1 cup shredded mozzarella cheese Divided.
- 2 tbsp cream cheese Softened.
Condiments and Spices
- 2 tbsp sugar-free ketchup Optional.
- 1 tsp yellow mustard
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt Or to taste.
- ¼ tsp black pepper
- 2 tbsp chopped pickles Optional topping.
Garnish
- to taste fresh parsley For garnish, optional.
Instructions
Preparation
- In a skillet, cook bacon until crispy. Remove it from the skillet, crumble it, and set aside.
- Drain most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft. Stir in smoked paprika, garlic powder, salt, and pepper.
- Lower the heat and stir in the softened cream cheese until it melts into the beef mixture. Add the crumbled bacon back into the skillet. Spread this mixture evenly into a greased 9×13-inch baking dish.
- In a bowl, whisk together eggs, heavy cream, mustard, and ketchup (if using). Stir in half of the cheddar cheese and half of the mozzarella cheese.
Assembly and Baking
- Pour the egg mixture over the beef layer in the baking dish. Top with the remaining cheeses.
- Place the baking dish in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the center is set and the top is golden.
Serving
- Let it cool slightly before slicing. Garnish with pickles or parsley if desired.
Notes
Cook bacon until crispy for the best texture in the casserole. You can add other toppings such as diced tomatoes or jalapeños for extra flavor. Adjust spices to suit your preference.