Low-Carb Bacon Cheeseburger Casserole
This low-carb bacon cheeseburger casserole is a delicious and simple way to satisfy your cravings, featuring crispy bacon and layered with rich cheeses.
Ingredients
Casserole Ingredients
- 1 lb ground beef Browned and drained
- 6 slices bacon (cooked and crumbled) Cook until crispy
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 4 large eggs Whisked for the egg mixture
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (divided) Divided for layering
- 1 cup shredded mozzarella cheese (divided) Divided for layering
- 2 tbsp cream cheese (softened)
- 2 tbsp sugar-free ketchup (optional) For mix-in
- 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)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a skillet, cook bacon until crispy. Remove, crumble, and set aside.
- Drain most of the bacon grease, leaving about 1 tbsp. Add ground beef, onion, and garlic. Cook until beef is browned and onion is soft.
- Stir in smoked paprika, garlic powder, salt, and pepper.
- Lower heat, stir in softened cream cheese until melted into the beef mixture. Add crumbled bacon back in. Spread this mixture evenly into a greased 9x13-inch baking dish.
- In a bowl, whisk together eggs, heavy cream, mustard, and ketchup (if using). Stir in half the cheddar and half the mozzarella.
Cooking
- Pour egg mixture over the beef layer in the baking dish. Top with remaining cheeses.
- Place in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the center is set and the top is golden.
- Let cool slightly before slicing. Garnish with pickles or parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze portions; just wrap them tightly. Reheat gently in the oven or microwave.