Cheesy Ground Beef & Bacon Casserole for Low-Carb Diets

Indulge in all the savory, crave-worthy flavors of an all-American cheeseburger without the carb-heavy bun. This comforting casserole layers seasoned browned

Equipment

• Large Cast-Iron Skillet: Delivers an even, deep sear on the ground beef and bacon for optimal crust formation.
• 9×13-inch Baking Dish: Provides enough surface area for the cheese to melt evenly and brown across every portion.
• Slotted Spoon: Allows you to transfer seasoned meat efficiently while leaving excess grease behind.
• Mixing Bowl and Whisk: Ensures the eggs, cream, and mustard are completely emulsified before pouring over the beef.

Ingredients

• 1.5 lbs (680g) Lean Ground Beef (85/15 or 90/10): Ground turkey or sirloin can also be used if leaner protein is preferred.
• 6 slices Thick-Cut Bacon: Cooked crisp and chopped.
• 1 medium Yellow Onion (approx. 100g): Finely diced.
• 3 cloves Garlic: Minced fresh.
• 2 tbsp Tomato Paste: Low-sugar tomato paste adds a rich umami depth.
• 1 tbsp Yellow Mustard: Provides classic tangy burger flavor.
• 1 tsp Smoked Paprika: Adds depth and subtle grill smoke.
• 1 tsp Sea Salt & 1/2 tsp Black Pepper: Adjust to taste.
• 3 large Eggs: Beaten, acts as the structural binder.
• 1/2 cup Heavy Whipping Cream (or Unsweetened Almond Milk for fewer calories): Creates a rich savory custard.
• 2 cups (200g) Sharp Cheddar Cheese: Freshly shredded from a block for the best melt.
• Optional Garnish: Diced dill pickles and chopped fresh chives.

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with avocado oil or olive oil spray.
2. Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon for 6–8 minutes until golden-brown and crispy. Remove with a slotted spoon to a paper towel-lined plate; leave about 1 tablespoon of rendered bacon grease in the skillet.
3. Brown the Beef & Aromatics: Add the diced onion to the skillet over medium-high heat. Cook for 3 minutes until translucent, then add the ground beef and minced garlic. Break the meat apart with a spatula and cook for 6–8 minutes until fully browned with no pink remaining. Drain any excess rendered fat thoroughly.
4. Season the Filling: Reduce the burner to low heat. Stir in the tomato paste, yellow mustard, smoked paprika, salt, and black pepper. Stir continuously for 2 minutes to toast the tomato paste and coat the beef evenly. Remove skillet from heat.
5. Whisk the Binder: In a medium bowl, whisk together the 3 large eggs, heavy cream, and half of the shredded cheddar (1 cup) until smoothly combined.
6. Assemble the Casserole: Transfer the seasoned beef mixture evenly into the prepared 9×13-inch baking dish. Pour the egg-cream mixture evenly over the beef, gently pressing the meat down so the liquid settles into the crevices.
7. Top and Bake: Sprinkle the remaining 1 cup of cheddar cheese and the reserved crispy bacon evenly across the surface. Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the center is set (it should not jiggle) and the cheese edges are bubbly and golden brown.
8. Rest and Serve: Allow the casserole to rest for 5–7 minutes before slicing into 6 equal squares. Top with diced dill pickles and fresh chives if desired.

Nutrition

Calories: 445 kcal · Protein: 37 g · Fat: s: 31 g Cholesterol: 195 mg · Carbohydrates: 4 g · Fiber: 1 g · Sugar: 2 g · Sodium: 680 mg