Introduction

This Low-Carb Bacon Cheeseburger Casserole is a hearty and satisfying meal that combines all the flavors of a classic cheeseburger without the bun. It’s perfect for a comforting dinner that’s both low in carbs and rich in taste.

A thick square slice of lasagna sits on a white plate, showing multiple layers including a creamy white cheese layer, a browned ground meat layer with a moist texture, and a golden melted cheese layer on top. Crispy, browned bacon pieces are scattered over the top layer, along with small sprigs of green herbs for garnish. The lasagna edges are slightly browned, with some juices visible around the base. The white plate rests on a white marbled surface, and the photo is close up with a soft focus behind the lasagna. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) ground beef
6 slices bacon, cooked and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 cup (240 ml) 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

Step 1: In a skillet, cook the bacon until crispy. Remove from the pan, crumble, and set aside.
Step 2: Drain most of the bacon grease from the skillet, leaving about 1 tablespoon. Add ground beef, finely chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft.
Step 3: Stir in smoked paprika, garlic powder, salt, and black pepper to the beef mixture. Lower the heat and add the softened cream cheese. Stir until the cream cheese melts and blends into the beef.
Step 4: Return the crumbled bacon to the skillet and mix well. Spread this meat mixture evenly into a greased 9×13-inch baking dish.
Step 5: In a bowl, whisk together the eggs, heavy cream, yellow mustard, and sugar-free ketchup if using. Add half of the shredded cheddar and half of the shredded mozzarella to the egg mixture and stir to combine.
Step 6: Pour the egg and cheese mixture evenly over the beef layer in the baking dish. Sprinkle the remaining cheddar and mozzarella cheese on top.
Step 7: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the center is set and the top is golden brown.
Step 8: Allow the casserole to cool slightly before slicing. Garnish with chopped pickles and fresh parsley if desired, then serve.

Tips & Variations

For extra flavor, try adding diced jalapeños or green peppers to the beef mixture.
Use turkey bacon for a lighter option.
Swap out cheddar or mozzarella for your favorite cheese blend for different flavors.
If sugar-free ketchup is unavailable, plain tomato paste can work as a substitute, just use less.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, avoid microwaving multiple times.

How to Serve

A close-up of a baked casserole in a white rectangular dish, showing a golden melted cheese layer on top with melted cheddar and mozzarella having a bubbly and slightly browned texture. Scattered over the cheese are small chunks of dark brown cooked ground meat and reddish-brown crispy bacon pieces, giving a textured and savory look. The dish sits on a white marbled surface with no other items visible, focusing entirely on the rich, layered casserole. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the beef mixture and egg mixture separately and combine them in the baking dish just before baking. It can also be assembled in advance and stored in the refrigerator for up to 24 hours before baking.

Is it possible to freeze this casserole?

Yes, this casserole freezes well. After baking and cooling completely, cut into portions and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.