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Bacon Cheeseburger Pie

Bacon cheeseburger pie is a golden self-crusting cheeseburger bake made with seasoned ground beef, bacon bits, and a melted cheddar custard. It bakes in a single dish with Bisquick for an easy dinner pie texture that sets up in the oven.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1.5 lb ground beef
  • 1 bacon Use 6 slices, cooked and crumbled.
  • 1 onion Small onion, diced.
  • 3 cloves garlic Minced.
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 0.25 salt and pepper To taste.
  • 1.5 cups shredded cheddar cheese Divided; 1.5 cups stirred into filling and remaining for topping.
Bisquick custard
  • 3 eggs
  • 1.5 cups milk
  • 0.75 cup Bisquick baking mix 3/4 cup.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the dish
  1. Preheat the oven to 400°F and grease a deep 10-inch pie dish.
  2. Warm the dish briefly while the oven finishes heating so the filling starts setting as soon as it goes in.
Brown the seasoned beef
  1. Brown the ground beef with the diced onion, then drain excess fat.
  2. Add the minced garlic, ketchup, yellow mustard, salt, and pepper, and stir until evenly combined.
  3. Stir in the cooked, crumbled bacon and 1.5 cups of the shredded cheddar until the cheese begins to melt slightly.
Assemble and pour the custard
  1. Spread the beef mixture into the greased pie dish in an even layer.
  2. Whisk the eggs, milk, and Bisquick baking mix together until smooth, then pour over the beef.
Bake to golden and finish with cheddar
  1. Bake for 25–30 minutes at 400°F until the top is set and golden.
  2. Top with the remaining cheddar and bake 5 more minutes until melted and bubbling at the edges.
  3. Serve hot with ketchup and pickles.

Notes

Pro tip: drain the beef well so the custard sets firmly instead of getting watery. Refrigerate leftovers in an airtight container up to 3 days; reheat slices in a 350°F oven until warmed through. Freezing is not recommended due to the milk/egg custard texture. For a lower-fat swap, use reduced-fat cheddar and lean (90% or 93%) ground beef.