Low-Carb Bacon Cheeseburger Casserole
This casserole combines the classic flavors of a bacon cheeseburger into a hearty, low-carb dish that's perfect for family dinners and meal prep.
Ingredients
Meat and Bacon
- 1 lb Ground Beef You can substitute with ground turkey or chicken.
- 6 slices Bacon Cooked and crumbled.
Vegetables
- 1 small Onion Finely chopped.
- 2 cloves Garlic Minced.
Dairy and Eggs
- 4 large Eggs Serve as a binding agent.
- 1 cup Heavy Cream
- 2 tbsp Cream Cheese Softened.
- 1 cup Shredded Cheddar Cheese Divided.
- 1 cup Shredded Mozzarella Cheese Divided.
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
Optional Toppings
- 2 tbsp Pickles Chopped.
- 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 tablespoon. 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 the heat and stir in softened cream cheese until melted and well integrated into the beef mixture. Add crumbled bacon back in.
- Spread beef mixture evenly in a greased 9×13-inch baking dish.
Assembly
- In a bowl, whisk together the eggs, heavy cream, mustard, and optional ketchup.
- Gently fold in half of the cheddar and half of the mozzarella.
- Pour the egg mixture over the beef layer in the baking dish, then top with remaining cheeses.
Baking
- Place the dish in a preheated oven at 350°F (175°C) for 25-30 minutes, or until set in the middle and top is golden brown.
Serving
- Let it cool slightly before slicing. Garnish with chopped pickles or parsley, if desired.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze once cooled completely, lasting up to 3 months. Thaw overnight in the fridge before reheating.