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Okay, let’s just get this out of the way: I love a good cheeseburger. Like, the juicy, cheesy, bacon-loaded kind that leaves you licking your fingers and seriously considering a second helping.
But I don’t always want the bun — especially when I’m trying to keep my carbs in check (which is most days after 40, let’s be real). That’s where this casserole comes in. It’s basically everything you love about a bacon cheeseburger… baked in a dish, no bun required.
It’s cozy, it’s hearty, it’s cheesy — and it’s become one of those “oops I made this again” kind of recipes in our house. My husband practically cheers when I pull it out of the oven.
Why You’ll Want to Make This (Probably Tonight)
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Low-carb & keto-friendly without feeling like you’re missing out
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So easy — we’re talking weeknight-easy
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Bacon, beef, and cheese. Enough said.
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You can prep it ahead and eat it all week (yes please)
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Kids love it. Grown-ups love it. Everyone wins.
What You’ll Need
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1 lb ground beef (I go 80/20 — flavor, folks)
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2 cloves garlic, minced
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1 tsp onion powder
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½ cup cooked, crumbled bacon (about 6 slices)
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4 large eggs
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½ cup heavy cream
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½ tsp salt
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¼ tsp black pepper
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12 oz shredded cheddar, divided (I like sharp, but use what you love)
Optional swaps: Ground turkey works fine. Half-and-half for a lighter feel. And if you’ve got other cheese hanging around? Toss it in. Cheese is cheese.
How to Make It
1. Preheat your oven
Set it to 350°F. Spray a 9×13-inch baking dish or grease it with a little butter. You’re about to fill it with something delicious.
2. Cook your beef
In a big skillet, brown the ground beef with the garlic and onion powder over medium-high heat. Break it up as it cooks — takes about 5–7 minutes. Drain the extra grease. (Seriously, don’t skip that. Too greasy = sad casserole.)
3. Layer it up
Spread the beef into the casserole dish. Sprinkle the bacon all over the top. Try not to eat the bacon straight off the cutting board like I do.
4. Mix your creamy base
Whisk together the eggs, heavy cream, salt, pepper, and 8 oz of the cheese in a bowl. Pour it right over the beef and bacon.
5. Finish with more cheese
Top it with the remaining 4 oz of cheddar. The cheesier, the better.
6. Bake
Pop the whole thing in the oven and bake for 30–35 minutes, or until the top is golden and bubbly and your kitchen smells like heaven. The center should be set — stick a knife in to check.
7. Cool for 5 (if you can wait)
Let it sit for a few minutes before cutting. It helps everything hold together and keeps you from burning your tongue (been there).
What to Serve with It
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Simple side salad with vinaigrette — something crisp and fresh to balance all the cheesy goodness
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Pickles or relish — trust me, they’re the perfect tangy bite
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Roasted veggies like broccoli or Brussels sprouts
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Keto buns or lettuce wraps if you’re feeling handheld
Leftovers & Meal Prep Tips
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Fridge: Keeps well in the fridge up to 4 days
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Freezer: Slice, wrap, and freeze for up to 2 months.
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Reheat: Oven at 300°F for 10–15 minutes is best. Microwave works, but it’ll be softer. Still tasty.
Pro tip: I slice it into squares and store them in containers for grab-and-go lunches. It reheats beautifully.
Want to Mix It Up?
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Add veggies: sautéed mushrooms, spinach, bell peppers — go for it
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Spice it up: a little chopped jalapeño or red pepper flakes
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Change the cheese: mozzarella, Colby Jack, whatever’s in the drawer
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Try sausage or pancetta instead of bacon for a fun twist
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Dairy-free? Use a DF cheese and sub the cream with unsweetened almond or coconut milk (watch for additives)
Final Thoughts
This casserole is one of those “I need dinner now” recipes that also happens to feel a little indulgent. It’s filling, flavorful, and doesn’t require anything fancy. Just beef, bacon, cheese, and a little time in the oven.
It’s a keeper — and honestly, one you’ll probably end up making on repeat once you try it.
Let me know if you give it a go — and tell me what you add in! I love hearing how folks make recipes their own 💛
Low-Carb Bacon Cheeseburger Casserole
Ingredients
- 2 pounds ground beef Provides the meaty base of the dish
- 2 cloves garlic minced, adds depth of flavor
- 1/2 teaspoon onion powder Enhances the savory profile
- 1 pound cooked bacon cut into pieces, adds a smoky, salty crunch
- 8 eggs Binds the ingredients together and adds creaminess
- 1 cup heavy whipping cream Adds richness and a custard-like texture
- 1/2 teaspoon salt Seasons the dish
- 1/4 teaspoon ground black pepper Adds mild heat and depth
- 12 oz shredded cheddar cheese divided; melts into the casserole, adding a gooey, cheesy layer
Instructions
- Preheat your oven: Set it to 350°F. Spray a 9×13-inch baking dish or grease it with a little butter. You’re about to fill it with something delicious.
- Cook your beef: In a big skillet, brown the ground beef with the garlic and onion powder over medium-high heat. Break it up as it cooks — takes about 5–7 minutes. Drain the extra grease. (Seriously, don’t skip that. Too greasy = sad casserole.)
- Layer it up: Spread the beef into the casserole dish. Sprinkle the bacon all over the top. Try not to eat the bacon straight off the cutting board like I do.
- Mix your creamy base: Whisk together the eggs, heavy cream, salt, pepper, and 8 oz of the cheese in a bowl. Pour it right over the beef and bacon.
- Finish with more cheese: Top it with the remaining 4 oz of cheddar. The cheesier, the better.
- Bake: Pop the whole thing in the oven and bake for 30–35 minutes, or until the top is golden and bubbly and your kitchen smells like heaven. The center should be set — stick a knife in to check.
- Cool for 5 (if you can wait): Let it sit for a few minutes before cutting. It helps everything hold together and keeps you from burning your tongue (been there).