Low-Carb Bacon Cheeseburger Casserole
A hearty keto-friendly casserole with ground beef, smoky bacon, eggs, and melted cheese. Perfect for busy weeknights, this low-carb dish delivers rich flavor and satisfying texture.
Equipment
- 1 skillet for cooking bacon and browning beef
- 1 9x13-inch baking dish for assembling and baking casserole
- 1 mixing bowl for whisking egg mixture
Ingredients
- 1 lb ground beef
- 6 slices bacon cooked and crumbled
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- 2 tbsp cream cheese softened
- 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
- Fresh parsley for garnish (optional)
Instructions
- Cook bacon in a skillet until crispy, then remove, crumble, and set aside.
- Drain most bacon grease, leaving about 1 tablespoon in the skillet, then add ground beef, onion, and garlic.
- Cook until beef is browned and onion is soft; stir in smoked paprika, garlic powder, salt, and pepper.
- Reduce heat and stir in softened cream cheese until melted and incorporated.
- Add crumbled bacon back into the beef mixture and spread evenly into a greased 9x13-inch baking dish.
- In a mixing bowl, whisk eggs, heavy cream, mustard, and optional ketchup.
- Stir in half of the cheddar and mozzarella cheeses into the egg mixture.
- Pour the egg mixture over the beef layer and top with the remaining cheddar and mozzarella cheeses.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, until set and golden on top.
- Let the casserole cool slightly before slicing; garnish with pickles or parsley if desired.
Notes
- Use sugar-free ketchup to keep it keto-friendly.
- Storage: Refrigerate leftovers for up to 3 days.
- Reheat gently to avoid drying out.