Low-Carb Bacon Cheeseburger Casserole tastes like a bacon cheeseburger without the bun: seasoned ground beef and smoky bacon baked in a rich, cheesy egg custard with a bubbly cheddar top. It is an easy keto-friendly dinner for a weeknight, and it reheats well for meal prep.
How to make low-carb bacon cheeseburger casserole: Brown the beef with garlic and onion powder, spread it in a 9×13-inch dish with crumbled bacon, pour on a mix of eggs, heavy cream and cheddar, top with more cheese and bake at 350°F for 30 to 35 minutes until set.
Why You’ll Love It
- Low in carbs: beef, bacon, eggs, cream and cheese, with no bun or pasta.
- Big cheeseburger flavor: garlic, onion, smoky bacon and plenty of cheddar.
- One skillet, one dish: brown the beef, pour, bake.
- Meal-prep friendly: 8 slices that reheat well all week.
Ingredient Notes
Ground beef: One pound. Drain it well after browning; extra grease pools on top of the custard and makes the casserole heavy.
Bacon: Half a cup, cooked and crumbled, about 6 slices. Cook it crisp so it stays crunchy in the custard.
Eggs and heavy cream: Four eggs and half a cup of heavy whipping cream make a savory custard that binds everything and sets like a quiche.
Cheddar: Twelve ounces, divided. Eight ounces melt into the custard and four go on top. I shred my own from a block, because bagged shreds contain starch and melt less smoothly.
Garlic and onion powder: They give the beef its burger flavor without adding carbs from diced onion.
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Ingredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 cup cooked bacon, crumbled (about 6 slices)
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 oz shredded cheddar cheese, divided
How to Make Bacon Cheeseburger Casserole
1. Heat the oven. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Brown the beef. In a large skillet, brown the ground beef with the garlic and onion powder over medium-high heat, breaking it up as it cooks, about 5–7 minutes. Drain the extra grease.
3. Layer. Spread the beef in the baking dish and sprinkle the bacon over the top.
4. Add the custard. Whisk the eggs, heavy cream, salt, pepper and 8 oz of the cheese in a bowl. Pour it over the beef and bacon.
5. Top with cheese. Sprinkle the remaining 4 oz of cheddar over the top.
6. Bake. Bake for 30–35 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer.
7. Rest. Let it cool for 5 minutes before cutting so the slices hold together.
How to Tell the Casserole Is Set
The egg custard is what holds this casserole together, so check the center, not the edges. When it is done, the middle no longer looks wet and it jiggles only slightly when you shake the dish gently.
A thermometer takes away the guessing: egg dishes are done at 160°F in the center. The edges and top will be golden and bubbling by then.
Let it rest for 5 minutes. The custard keeps firming up as it cools, and I get cleaner, neater squares when I wait before cutting.
Tips for Success
Why is my casserole greasy?
The beef was not drained well. Drain the skillet thoroughly after browning, and use lean beef if you prefer less fat.
Why is the middle runny?
It needed more time. Bake until the center reaches 160°F and no longer looks wet.
Why is it rubbery?
It baked too long. Take it out as soon as the center is set; overbaked eggs turn tough.
Make It Ahead for Meal Prep
This casserole is made for meal prep. Bake it on Sunday, cool it, cut it into 8 slices and pack them in containers for lunches or quick dinners. Each slice reheats in a couple of minutes in the microwave, and the cheesy custard stays soft.
You can also freeze individual slices. Wrap them well, freeze them, and thaw them overnight in the refrigerator before reheating, so they warm evenly all the way through.
Variations
- Pickles and mustard: scatter chopped dill pickles over the top and stir a spoonful of yellow mustard into the custard for a classic burger flavor.
- Add heat: top with sliced jalapeños before baking.
- Burger toppings: serve slices with shredded lettuce, diced tomato and a drizzle of sugar-free burger sauce.
If you like cheeseburgers, Steamed Hamburgers come out juicy from a covered pot with melted American cheese.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. It is great for meal prep: reheat slices in the microwave or oven until they reach 165°F.
What to Serve With It
Serve it with a crisp green salad, roasted broccoli or cheesy asparagus casserole to keep it low-carb. For another low-carb dinner, try the chicken, spinach and mushroom oven dish. If you love bacon and eggs, bacon, egg and cheese biscuit bake is a breakfast favorite. For ground beef nights with potatoes or tortillas, there is hamburger potato casserole, hobo casserole and taco casserole.
Frequently Asked Questions
Is bacon cheeseburger casserole keto?
It is low in carbs: beef, bacon, eggs, cream and cheddar, with no bun, pasta or potatoes. Check your bacon and cheese labels if you are counting carbs closely.
Can I make a smaller casserole?
Yes. Halve every ingredient and bake it in an 8×8-inch dish. A smaller, shallower casserole can set sooner, so start checking the center a few minutes early.
Can I use ground turkey?
Yes. Brown it the same way and make sure it reaches 165°F; turkey is milder, so season it a little more generously.
Final Notes
Drain the beef well and pull the casserole as soon as the center is set. If you have a question or make it, tell me how it turned out in the comments.
Low-Carb Bacon Cheeseburger Casserole
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Ingredients
- 1 pound ground beef
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 cup cooked bacon crumbled, about 6 slices
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 oz shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or a little butter.
- In a large skillet, brown the ground beef with the garlic and onion powder over medium-high heat, breaking it up as it cooks, about 5–7 minutes. Drain the extra grease.
- Spread the beef in the baking dish and sprinkle the crumbled bacon over the top.
- Whisk together the eggs, heavy cream, salt, pepper and 8 oz of the cheese. Pour it over the beef and bacon.
- Top with the remaining 4 oz of cheddar.
- Bake for 30–35 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer.
- Let the casserole cool for 5 minutes before cutting so the slices hold together.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
