Low-Carb Bacon Cheeseburger Casserole
A comforting and hearty low-carb twist on classic cheeseburgers, this casserole combines crispy turkey bacon, ground beef, and melted cheese for a satisfying dish.
Ingredients
Main Ingredients
- 1 lb ground beef can substitute with ground turkey or chicken
- 6 slices turkey bacon cooked and crumbled
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 large eggs
- 1 cup heavy cream can substitute with coconut cream for a dairy-free option
- 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
Cooking the Turkey Bacon and Beef
- In a skillet, cook turkey bacon until crispy. Once done, remove it, crumble it, and set aside, leaving about 1 tablespoon of pan drippings in the pan.
- Add the ground beef, onion, and garlic to the skillet. Cook until the beef is browned and the onion is soft. Stir in the smoked paprika, garlic powder, salt, and pepper for a pop of flavor.
- Lower the heat and stir in the softened cream cheese until it melts into the beef mixture. Add the crumbled turkey bacon back into the skillet and mix well.
Preparing the Egg Mixture and Assembling the Casserole
- In a bowl, whisk together the eggs, heavy cream, yellow mustard, and ketchup (if using). Fold in half the cheddar and half the mozzarella cheese.
- Spread the beef mixture evenly in a greased 9×13-inch baking dish. Pour the egg mixture over the top and sprinkle the remaining cheese.
Baking and Serving
- Place the dish in a preheated oven at 350°F (175°C) for 25–30 minutes, until the center is set and the top is golden brown.
- Allow it to cool slightly before slicing. Optionally, garnish with pickles or parsley for a fresh touch.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To freeze, allow the casserole to cool completely before transferring it to freezer-safe bags or containers.