BACON CHEESEBURGER CASSEROLE (LOW CARB/KETO)
It’s back to school time! With school-aged kids we have a very busy weekly schedule; work, school, football practice, games and more.
Somehow, I also must fit dinner in everyday too! Meal prep is great; casseroles are even better! My family absolutely loves this recipe; like most of my others it’s very versatile. You can experiment with different meats, cheeses and seasonings to suit your family’s tastes! This can also be made the night before, leftovers are awesome and it fits into a low-carb, gluten-free lifestyle. Happy eating!
INGREDIENTS
• 2 pounds ground beef (Ground chicken, turkey, pork and venison work as well.)
• 1 onion chopped or sliced
• 1 clove garlic, crushed (I use Jarlic.)
• 2 ounces full-fat cream cheese, cubed
• 4 slices bacon, diced (more if you love bacon too)
• salt/pepper to taste (seasonings to your liking)
• 3 large eggs
• 4 ounces heavy cream
• 8 ounces shredded cheese (We like Colby-Jack, but a sharper cheese works very well too.)
• 2 tablespoons mustard
• 2 to 4 baby dill pickles, sliced or chopped
• salt/pepper to taste
• 4 ounces shredded/grated cheese to sprinkle over the top (My family loves cheese.)
INSTRUCTIONS
Beef Layer
1. Fry the bacon pieces until cooked then remove and set aside.
2. Sauté the onion, garlic until fragrant. Add the ground beef and cook until thoroughly browned, add salt and pepper to taste while cooking. (Drain excess grease if necessary.)
3. Stir in the cream cheese until melted and well combined.
4. Pour the beef layer into a 9×13-inch baking dish and sprinkle the bacon pieces over the beef. Set aside.
In A Separate Bowl
1. Beat the eggs, heavy cream, 6 ounces of shredded cheese, mustard and salt and pepper together.
2. Pour the mixture over the beef and bacon.
3. Place slices of pickles all over the top then cover with the remaining 4 ounces shredded cheese.
4. Bake at 350 degrees F. for 30 to 35 minutes or until the cheese is golden and crispy.
5. Serve with salad or a green vegetable.
