Low-Carb Bacon Cheeseburger Casserole

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Low-Carb Bacon Cheeseburger Casserole

Servings: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

🥩 Meat Layer:

  • 1 lb (450 g) ground beef (80/20 works best)
  • 6 slices bacon, chopped
  • ½ cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika(optional)
  • 1 tablespoon sugar-free ketchup(optional, adds flavor)

🧀 Creamy Egg Topping:

  • 4 large eggs
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese(plus extra for topping)
  • ½ teaspoon mustard powder or 1 teaspoon yellow mustard

🥒 Optional Toppings:

  • Pickles (sliced)
  • Tomato slices
  • Shredded lettuce
  • Sugar-free ketchup or mustard drizzle

Instructions

  1. Preheat oven:
    Set to 350°F (175°C) and lightly grease a 9×9-inch or similar baking dish.
  2. Cook the bacon:
    In a large skillet, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pan.
  3. Cook the beef mixture:
    • Add diced onion to the pan and sauté until soft (2–3 minutes).
    • Add ground beef and cook until browned, breaking it apart with a spatula.
    • Stir in garlic, salt, pepper, paprika, and ketchup if using.
    • Drain excess grease.
  4. Assemble the casserole:
    • Spread the beef mixture evenly in your prepared baking dish.
    • Sprinkle half the cooked bacon over the beef.
  5. Make the creamy topping:
    • In a medium bowl, whisk together eggs, heavy cream, mustard, and shredded cheddar.
    • Pour evenly over the beef and bacon.
  6. Add cheese and bake:
    • Sprinkle remaining cheese and bacon on top.
    • Bake uncovered for 20–25 minutes, until the top is golden and set.
  7. Cool and serve:
    • Let rest for 5 minutes before slicing.
    • Top with pickles, lettuce, tomato, and a drizzle of keto-friendly ketchup or mustard if desired.

Nutrition (per serving, approx.)

  • Calories: 420
  • Fat: 34g
  • Protein: 26g
  • Net Carbs: 4g

Tips

  • Swap cheddar for Monterey Jack or pepper jack for a spicy twist.
  • Add a layer of cauliflower riceunderneath for more volume with minimal carbs.
  • Store leftovers in the fridge up to 4 days or freeze for up to 2 months.

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