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).