If we were neighbors, I’d probably show up at your door with a warm dish of this and a slightly frazzled look because I always forget the oven mitts. This low carb bacon cheeseburger casserole is my go to when I want burger night without the buns and without the grill mess. First time I made it, I burned the bacon a smidge and the whole kitchen smelled like a diner at 2 am, but everyone still asked for seconds, so I called it a win.

Also, fair warning, I get chatty when I cook. And distracted. There’s a part where I usually sneak a bite off the top and declare it “chef’s tax.” You’ve been warned.

So, the backstory while the oven preheats

I started making this during a heat wave when cooking burgers outside felt like inviting the sun into my lungs. Baking everything in one dish felt smarter. It’s got that salty, cheesy, tangy pickley vibe, and on second thought, it might even be better the next day, after the flavors hang out. I think so anyway.

Why you might love this, or at least like it

I make this when my crew wants something comforting but I don’t want to fuss with buns, patties, or splatters.
My family goes a bit wild for the crispy bacon bits on top (I used to undercook them, now I push them a little further and it’s better).
If you’re watching carbs, it’s friendly. If you’re not, it still tastes like a proper cheeseburger, which is the whole point.
It reheats nicely, probably even better after a night in the fridge.
Tiny frustration I overcame: soggy casserole. Actually, I find it works better if you drain the beef properly and let it rest before the egg mix goes in.

What goes in the pan

450 g ground beef, about 1 lb. Lean is fine, but I like 80 percent for flavor. Sometimes I use turkey if that’s all I’ve got.
6 slices bacon, chopped. Or a handful of bacon lardons if that’s what’s in the fridge.
1 small onion, diced. Optional if you want it super low carb.
2 cloves garlic, minced. Jarred is fine, honestly.
3 large eggs
240 ml heavy cream, about 1 cup
1 and 1/2 cups shredded cheddar. My grandmother swore by Brand X, but any decent cheddar works.
1 teaspoon Dijon or yellow mustard, both are good
2 tablespoons tomato paste, or sugar free ketchup if you prefer. I like this one: unsweetened ketchup I keep in the pantry.
1 teaspoon Worcestershire, optional
1/2 teaspoon smoked paprika, plus a pinch more for luck
Salt and pepper, to taste
A handful of chopped pickles for topping, totally optional but very burgerish
2 scallions, sliced, for a fresh finish
Olive oil or butter, a teaspoon or two if your pan needs it
Optional: 2 cups cauliflower rice for extra bulk, if you want more scoops per person

Okay, let’s cook

Heat the oven to 190 C, 375 F. Grease a 20 by 20 cm baking dish, 8 by 8 inches, with a drizzle of oil or a swipe of butter.
Crisp the bacon in a skillet over medium heat until deep golden. Scoop it out to a plate. If you want a quick refresher on bacon crisping, this guide really helped me ages ago: complete bacon guide.
In the bacon drippings, cook the onion with a pinch of salt until soft. Add garlic for 30 seconds, just until fragrant. If your pan looks dry, add a knob of butter.
Add the ground beef. Break it up and let it brown. Don’t rush this part, let some bits get a little crispy. Season with pepper, smoked paprika, and a small pinch of salt. Stir in mustard, tomato paste, and Worcestershire. This is where I usually sneak a taste.
Drain off extra fat if it looks like a lot. Then let the beef rest off heat for 3 to 5 minutes, it helps keep the casserole from getting watery.
If using cauliflower rice, quickly saute it with a bit of salt for 3 minutes to steam off moisture, then spread it on the bottom of the baking dish. Not essential, but nice if you want extra volume.
Spread the beef mixture in the dish. Scatter half the cheddar and half the bacon over the top.
Whisk eggs and cream in a bowl with a pinch of salt and pepper until smooth. Pour evenly over the beef. Don’t worry if it looks a bit weird at this stage, it always does.
Top with the remaining cheddar and bacon. If you like, a tiny shake of paprika on top looks great.
Bake for 22 to 28 minutes, until the center is just set and the top is bubbly. If you’re a temperature person, aim for at least 71 C, 160 F for the beef layer. Handy chart here if you like charts: safe cooking temps.
Let it sit 10 minutes before cutting. I once rushed this and regretted it because the slices slid around like a toddler on a polished floor, just let it settle.
Top with pickles and scallions. Serve warm.

Notes I scribbled after a few rounds

If your casserole seems loose, you probably either didn’t drain the beef or you skipped the short rest. Been there.
I tried replacing cream with half and half. It worked, but I missed the richness. Cream wins.
Sharp cheddar gives the most burger vibe. Mild cheddar melts smoother, though, so pick your team.
Little digression, but I once washed the casserole dish by hand while listening to a cricket match on the radio, and it was surprisingly relaxing. Anyway, back to the food.

Variations I actually tried

Jalapeno popper style: add sliced jalapenos and a handful of cream cheese in tiny dollops. It’s a bit extra, but yum.
BBQ feels: swap the tomato paste for sugar free barbecue sauce, add smoked paprika and a touch of onion powder.
Turkey and mushroom: ground turkey plus finely chopped mushrooms to keep it juicy. Season a little heavier.
One that flopped: I once whisked in almond flour to thicken the custard. It got grainy and weird, so I wouldn’t do that again.

The gear I use, and how to fake it

A cast iron skillet for browning. I say it’s essential for flavor, and yet a regular nonstick works fine if that’s what you’ve got.
An 8 by 8 inch baking dish. If you only have a 9 by 13, it will be thinner and bake faster, start checking early.
Whisk and mixing bowl. No whisk? A fork does the job with a bit of elbow grease.

Storing leftovers, if you have any

Cool completely, then cover and refrigerate up to 4 days. Reheat slices in the oven at 175 C, 350 F for 10 to 12 minutes, or microwave in short bursts so it doesn’t overcook. Freezes nicely for about 2 months; thaw overnight and reheat gently. Though honestly, in my house it never lasts more than a day.

What to serve with it

Simple side salad with a sharp vinaigrette. The acidity cuts the richness, and I love that contrast.
Quick pickle platter: extra pickles, cherry tomatoes, sliced red onion.
A cheeky swirl of burger sauce: mayo, mustard, a spoon of ketchup, splash of pickle juice. No measuring, just vibes.

Pro tips learned the slightly hard way

I once tried rushing the bacon and it steamed. Give it space so it actually crisps, otherwise the top tastes flat.
I tried to cut it right out of the oven and, yep, the custard hadn’t set. Resting time matters.
If using turkey, add a teaspoon of oil to the pan or it can go dry. Little fat, big difference.
Season the beef while it browns, not just at the end. The flavor sticks better that way.

Questions folks really asked me

Can I make this dairy free? You can try coconut cream instead of heavy cream and a good meltable dairy free cheese. It tastes different, but still comforting.

Does it work with lean beef? Yes, but drain gently and maybe add a teaspoon of butter to keep it juicy. Fat carries flavor, I tend to think.

Why did mine come out watery?

Two usual suspects, crowding the pan during browning or skipping the drain and rest step. Also, if you used lots of onion, cook it fully so it gives off its moisture before baking.

Can I prep this ahead? Totally. Assemble, cover, and refrigerate up to 24 hours. Bake straight form the fridge, just add a few extra minutes.

Is it kid friendly? Mine eat it happily. If your kids are pickle skeptics, keep the pickles on the side and let them choose.

Can I add buns on the side for non low carb folks? Sure thing, toast a few slider buns and serve slices on top. Everyone wins.

If you’re a kitchen gear nerd like me, I learned a ton about browning and moisture control over at Serious Eats, but honestly, this dish is forgiving, and a bit of enthusiasm goes a long way.

Enjoy your Low Carb Bacon Cheeseburger Casserole, and if you tweak it, tell me what you did, I love hearing new spins on it.

Low-Carb Bacon Cheeseburger Casserole