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Low-Carb Bacon Cheeseburger Casserole

Low-carb bacon cheeseburger casserole is a keto-friendly cheeseburger bake with ground beef, crispy bacon, and layers of melted sharp cheddar. It’s baked until the eggs are set and the top turns golden, with dill pickles and green onions for a fresh finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
bacon
  • 6 slice bacon cooked and crumbled
onion
  • 1 small onion diced
garlic
  • 3 clove garlic minced
mustard
  • 2 tbsp yellow mustard
ketchup
  • 2 tbsp ketchup sugar-free if keto
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
salt
  • 0.25 salt to taste
black pepper
  • 0.25 black pepper to taste
eggs
  • 4 eggs beaten
heavy cream
  • 0.5 cup heavy cream
sharp cheddar cheese
  • 2.5 cup sharp cheddar cheese shredded (divided)
dill pickle slices
  • 1 dill pickle slices for serving
green onions
  • 1 green onions for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
Brown the beef
  1. Brown ground beef with diced onion over medium-high heat until browned, then drain fat.
  2. Stir in minced garlic and cook for about 30 seconds until fragrant.
  3. Add yellow mustard, ketchup, Worcestershire sauce, salt, and black pepper, then stir to combine.
  4. Transfer the beef mixture to the greased baking dish and spread into an even layer.
  5. Sprinkle the cooked and crumbled bacon over the top.
Assemble and bake
  1. Whisk beaten eggs with heavy cream, then pour the mixture over the beef.
  2. Top with 2 cups shredded sharp cheddar cheese.
  3. Bake at 350°F for 20–25 minutes, until eggs are set and the cheese is golden.
  4. Scatter the remaining shredded cheddar in the last 5 minutes of baking so it melts and browns.
Serve
  1. Serve immediately with dill pickle slices and green onions.

Notes

For clean slices, let the casserole rest for 5 minutes after baking so the eggs finish setting. Store leftovers in the refrigerator for up to 4 days; freeze for up to 2 months if needed. For a lower-sugar keto option, use sugar-free ketchup and confirm your Worcestershire sauce is keto-friendly.