If you’ve ever had one of those evenings where the fridge looks like a game of culinary Tetris and everyone’s asking what’s for dinner at the exact same second, this Low-Carb Bacon Cheeseburger Casserole is my trusty move. First time I made it, I had a newborn napping on me and a dog staring with dramatic hunger. I tossed this in the oven, crossed my fingers, and I swear it came out tasting like a cozy diner burger had a cuddle with a quiche. It’s unfancy in the best way, but it hits that cheesy, smoky, burger-y note I crave when the day’s been, you know, a whole thing.
Why I keep making this, even on good days
I make this when I want dinner that’s hands off after the first 15 minutes, and everyone at the table stops scrolling and actually eats. My family goes a bit wild for it because it’s creamy and savory and feels like a burger night without the bun situation. And picking crispy bacon off the cooling rack is the cook’s treat, obviously. A minor confession though, I used to overcook the eggs because I got distracted doing dishes and it came out a bit squeaky, but now I set a timer and it’s golden. Also, if you like pickles, this is your moment. If you don’t, that’s fine, I’ll eat yours.
What you need, plus the swaps I’ve actually used
- 1.5 lb ground beef, about 680 g (I sometimes use ground turkey when the beef is gone, and it’s still tasty)
- 8 slices bacon, cooked crisp (thick cut is lush, but any brand works; my grandmother always insisted on Brand X, but honestly any version works fine)
- 1 small onion, diced fine, optional for stricter low carb
- 2 cloves garlic, minced
- 4 oz cream cheese, about 115 g, softened (cottage cheese blitzed smooth works in a pinch)
- 4 large eggs
- ½ cup heavy cream, 120 ml (I’ve used half and half; not as rich, but still good)
- 2 cups shredded cheddar, about 200 g (I like sharp; Monterey Jack melts beautifully too)
- 2 tablespoon sugar free ketchup, optional but fun (homemade or store bought, I like this one)
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce, optional
- ½ cup chopped dill pickles, optional, plus extra for topping
- 1 teaspoon smoked paprika, ½ teaspoon kosher salt, black pepper to taste
- 2 scallions, sliced, for serving
How I throw it together (with a couple shortcuts)
- Heat the oven to 375 F, 190 C. Grease a 9 by 13 inch baking dish. I use butter or a slick of bacon fat, because flavor.
- Cook the bacon in a skillet over medium heat until crisp. Move it to a rack or paper towels. Try not to eat it all. Actually, I find it works better if you chop it after it cools a minute or two.
- In the bacon drippings, add the beef and onion. Cook until the beef is browned with just a faint blush in spots, about 6 to 8 minutes, breaking it up as you go. Add garlic for the last minute. Drain off most of the fat, but leave a tablespoon behind for flavor.
- Stir in the cream cheese until it melts into the beef. This is where I usually sneak a taste. Mix in the mustard, ketchup, Worcestershire, paprika, a pinch of salt and pepper. Fold in half the chopped pickles if you’re using them.
- Whisk the eggs with the cream in a bowl. Pinch of salt, a little pepper. Nothing dramatic.
- Tip the beef mixture into the dish, spread it out. Scatter on the chopped bacon and about three quarters of the cheese. Pour the egg mixture gently over the top. Don’t worry if it looks a bit weird at this stage, it always does.
- Finish with the remaining cheese. Bake 20 to 25 minutes until the center is just set and the edges are bubbling. If the top needs color, give it 2 more minutes. Remove form the oven and let it rest 10 minutes so it settles. It’s worth the wait.
- Top with more pickles and the scallions. Slice and serve. If you like a little drizzle, a swipe of ketchup and mustard on the plate is oddly satisfying.
Notes I learned the messy way
- Pre shredding your own cheese melts nicer. Bagged stuff works, but it can clump and it’s a bit waxy sometimes.
- Salt gently. Bacon plus cheese already bring the salinity. I once salted at the start, then again at the end, and yep, too much.
- Let it rest. If you cut immediately, the center can look soft and you’ll think it failed. It hasn’t. Resting coaxes it to behave.
- On second thought, if your skillet is oven safe, you can build and bake right in there and skip the dish. Fewer dishes, happy days.
- I think this tastes better the next day, when the flavors settle and the edges get a tiny bit chewy on reheat. That said, it’s best when its top is freshly melty too; pick your joy.
Variations I’ve actually tried
- Mushroom Swiss vibe: sauté 250 g sliced mushrooms with the onion, swap cheddar for Swiss. Earthy and lovely.
- Jalapeño popper mood: add 1 to 2 chopped jalapeños and 2 oz goat cheese crumbles, sprinkle with extra paprika. Properly moreish.
- Big diner energy: a splash of pickle juice in the egg mixture and a little extra mustard. Sounds odd, works.
- Didn’t love: grated zucchini folded into the beef to “stretch” it. Too watery, even after salting. Flavor was fine, texture was meh.
Gear I use, plus the workaround
A sturdy skillet and a 9 by 13 inch baking dish are, dare I say, essential. But if you don’t have a casserole dish, an oven safe skillet absolutely does the job. A whisk makes the egg mixture smooth, though a fork will work if that’s what you’ve got. I grate cheese on a box grater I’ve had for years. If you’re shopping for one, I found this guide helpful. And if you’re curious about taking care of a cast iron skillet, the folks at Serious Eats explain it simply.
Storing and reheating without fuss
Cool completely, cover, and refrigerate up to 4 days. Reheat slices in a hot skillet for crispy edges, or in the oven at 300 F until warmed through. It freezes alright for up to 2 months, wrapped well, though the egg can go a touch spongy. Honestly, in my house it never lasts more than a day.
How we like to serve it
I do a side salad with crunchy lettuce and a quick vinaigrette, or sometimes just pile the casserole into lettuce cups with extra pickles. A handful of cherry tomatoes on the side, job done. Friday nights we add a little hot sauce and call it burger night. My kid demands “the cripsy corner” piece, every time.
Pro tips I learned the hard way
- I once tried rushing the rest and regretted it because the center looked wobbly and I sliced it too soon, cue custard avalanche.
- I tried skipping the drain step to “save flavor,” and the whole thing felt greasy. Leave a tablespoon, not the whole pool.
- Turning the oven hotter to “finish faster” dried out the edges before the middle set. Keep it steady, let the timer help.
- Adding the pickles on top before baking made them limp. Add most after baking for crunch, keep a few inside for tang.
Quick detour that doesn’t quite fit
I keep a tiny jar of everything bagel seasoning near the stove, and sometimes a pinch goes on top right before serving. Not traditional, but it makes me smile. Also, if your spatula disappears behind the stove like mine does every fortnight, a butter knife will lift pieces just fine.
FAQ straight from my inbox
Can I make this dairy free
Probably. Use a thick coconut cream in place of dairy cream, and a plant based cream cheese substitute. Flavor shifts a bit, but still satisfying.
Can I use turkey or chicken instead of beef
Yes. Turkey keeps it light. I add a splash of oil to the pan to prevent sticking and bump up the paprika for a richer flavor.
Do I have to add onions
Nope. If you skip them, maybe add a pinch of onion powder. Raw onions inside tend to release water, so cook them first if using.
How many carbs per serving
It depends on the ketchup and pickles. With sugar free ketchup and no onions, my batch hits around 5 to 7 net carbs per slice, give or take. If you like tracking, the calculator at MyFitnessPal’s blog is handy.
Can I assemble ahead
Yes. Build it, cover, and chill up to 24 hours. Add 5 minutes to the bake since it’s starting cold.
Why is my top pale
Cheese brand and moisture vary. If it’s set but pale, pop it under the broiler for a minute and watch closely. Don’t wander off!
A tiny recap so you can get cooking
Brown beef with onion and garlic, melt in cream cheese and seasonings, bacon on top, cheese everywhere, eggs and cream poured over, bake until set. That’s your Low-Carb Bacon Cheeseburger Casserole, ready to make a Tuesday feel like a snug little celebration.