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Low-Carb Bacon Cheeseburger Casserole

Low-carb bacon cheeseburger casserole bakes seasoned ground beef with crispy bacon and a creamy egg mixture, then finishes with melted cheddar and mozzarella. The result is a juicy, bun-free dinner with a lightly golden top—ideal for weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 2 lb lean ground beef
Bacon
  • 8 slices bacon, cooked and crumbled
Olive oil
  • 1 tbsp olive oil
Yellow onion
  • 1 small yellow onion, diced
Garlic
  • 3 garlic, minced
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Smoked paprika
  • 1 tsp smoked paprika
Worcestershire sauce
  • 1 tsp Worcestershire sauce
Kosher salt
  • 1 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Cream cheese
  • 4 oz cream cheese, softened
Eggs
  • 4 large eggs
Heavy cream
  • 0.5 cup heavy cream
Shredded sharp cheddar cheese
  • 2 cups shredded sharp cheddar cheese, divided
Shredded mozzarella cheese
  • 0.5 cup shredded mozzarella cheese
Dill pickles (optional)
  • 2 tbsp chopped dill pickles (optional)
Green onions
  • 2 tbsp chopped green onions
Optional for serving: sugar-free ketchup
  • 0.25 cup sugar-free ketchup optional
Optional for serving: yellow mustard
  • 0.25 cup yellow mustard optional
Optional for serving: dill pickle slices
  • 0.5 cup dill pickle slices optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish so the casserole releases cleanly.
Cook the beef
  1. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and cook for 7–8 minutes, breaking it into crumbles until browned with no pink remaining.
Sauté aromatics
  1. Add the diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
Season and melt cheese into the filling
  1. Stir in the garlic powder, onion powder, smoked paprika, Worcestershire sauce, kosher salt, and black pepper, then mix in the cream cheese until melted and creamy with no lumps.
Assemble the casserole
  1. Transfer the beef mixture to the prepared baking dish, then sprinkle in the cooked bacon, 1½ cups of the cheddar cheese, the mozzarella cheese, and the chopped dill pickles if using.
  2. Whisk together the eggs and heavy cream until smooth, then pour the mixture evenly over the casserole so it reaches the edges.
  3. Sprinkle the remaining ½ cup cheddar cheese over the top for a bubbly, lightly golden finish.
Bake
  1. Bake for 25–30 minutes until the eggs are set, the cheese is melted and bubbly, and the top is lightly golden.
Rest and serve
  1. Let the casserole rest for 5–10 minutes so it slices neatly, then garnish with chopped green onions and serve with sugar-free ketchup, mustard, or dill pickle slices if desired.

Notes

Pro tip: If the beef releases a lot of fat while browning, drain off excess before mixing in the cream cheese for a cleaner, less greasy bake. Refrigerate leftovers in an airtight container for up to 4 days; reheat portions in the microwave until hot. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a dairy-forward twist that still stays low-carb, swap the heavy cream for full-fat coconut cream for a slightly different but creamy texture.