Go Back

Low-Carb Bacon Cheeseburger Casserole

Low-carb bacon cheeseburger casserole that bakes into a bubbling, no-pasta cheeseburger bake with set eggs and golden cheddar. Ground beef layered with crispy bacon crumbles makes it taste like a classic hamburger casserole—just keto friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
bacon
  • 6 bacon slices, cooked and crumbled
onion
  • 1 onion small, diced
garlic
  • 3 garlic cloves, minced
yellow mustard
  • 2 tbsp yellow mustard
ketchup
  • 2 tbsp ketchup sugar-free if keto
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
salt and pepper
  • 0.25 salt and pepper to taste
eggs
  • 4 eggs beaten
heavy cream
  • 0.5 cup heavy cream
sharp cheddar cheese
  • 2.5 cup sharp cheddar cheese shredded (divided)
dill pickle slices
  • 1 dill pickle slices for serving
green onions
  • 1 green onions for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish for easy release.
Brown the filling
  1. Brown the ground beef with the diced onion over medium-high heat until the meat is cooked through.
  2. Drain the fat, then add the minced garlic and stir for 30–60 seconds until fragrant.
  3. Stir in the yellow mustard, ketchup, Worcestershire sauce, and salt and pepper until evenly combined and glossy.
  4. Transfer the beef mixture to the greased baking dish and spread it into an even layer.
  5. Sprinkle the cooked and crumbled bacon over the top so it forms crispy pockets.
Assemble and bake
  1. Whisk the beaten eggs with the heavy cream until smooth.
  2. Pour the egg mixture over the beef and bacon so it seeps into the layers.
  3. Top with 2 cups shredded cheddar for a melty first layer.
  4. Bake for 20–25 minutes at 350°F until the eggs are set and the cheese is golden.
  5. Scatter the remaining cheddar over the top during the last 5 minutes so it melts and browns.
  6. Serve immediately with dill pickle slices and green onions on top.

Notes

Pro tip: Drain the beef well before mixing in seasonings to keep the casserole from turning watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the egg layer can change texture. For a dairy-reduced option, use a reduced-fat cheddar (or a blend) while keeping the bake times the same.