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Low-Carb Bacon Cheeseburger Casserole

Low-Carb bacon cheeseburger casserole with crumbled bacon, melted cheddar, and a baked egg-cream layer instead of a bun. The casserole bakes until set and golden, then rests briefly for clean slices and a creamy interior.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 2 lb lean ground beef
  • 8 can (15 oz) bacon, cooked and crumbled
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 4 oz cream cheese, softened
  • 4 eggs
  • 0.5 cup heavy cream
  • 2 tsp Dijon mustard
  • 2 cup shredded sharp cheddar cheese, divided
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp chopped dill pickles
  • 2 tbsp chopped green onions
Optional toppings
  • 0.25 cup diced tomatoes
  • 0.25 cup shredded lettuce
  • 2 tbsp additional dill pickles
  • 1 tbsp sugar-free ketchup
  • 1 tbsp yellow mustard

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat, then add the lean ground beef and cook for 6–8 minutes, breaking it into crumbles until no pink remains.
  3. Add the diced yellow onion and cook for 4–5 minutes until softened.
  4. Stir in the garlic, kosher salt, black pepper, smoked paprika, onion powder, and Worcestershire sauce, cooking for 1 minute until fragrant.
  5. Reduce heat to low, then stir in the cream cheese until completely melted and evenly combined with the beef.
  6. Whisk together the eggs, heavy cream, Dijon mustard, and 1 cup of the shredded sharp cheddar cheese in a bowl until smooth.
  7. Transfer the beef mixture to the prepared baking dish, then sprinkle the bacon evenly over the top.
  8. Pour the egg mixture over the beef and top with the remaining shredded sharp cheddar cheese and the shredded mozzarella cheese.
  9. Bake for 25–30 minutes, until the casserole is set, the cheese is melted and golden, and the eggs reach an internal temperature of 160°F.
  10. Rest the casserole for 5–10 minutes before serving.
  11. Garnish with chopped dill pickles and chopped green onions, and add diced tomatoes, shredded lettuce, additional dill pickles, sugar-free ketchup, or yellow mustard if desired.

Notes

For the creamiest center, whisk the egg mixture until the Dijon and cream are fully blended, then bake without opening the oven door during the first 20 minutes. Refrigerate leftovers in a covered container for up to 4 days (reheat in the oven or microwave). Freezing works for portions—freeze up to 2 months and thaw in the fridge before reheating. For a dairy-light swap, use reduced-fat cream cheese and replace heavy cream with half-and-half (texture will be slightly less rich).