Low-Carb Bacon Cheeseburger Casserole

This low-carb bacon cheeseburger casserole brings all the flavors of a classic cheeseburger into a satisfying casserole form—without the buns. Savory ground beef, smoky bacon, melty cheese, and a creamy sauce come together into a hearty, family-friendly dish. It’s ideal for weeknight dinners, meal prep, or keto and low-carb eating plans when you want a comforting burger-style meal without the carbs.

Equipment

• Large skillet
• Mixing bowl
• 9×13-inch baking dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven mitts

Ingredients

Main

• Ground beef – 1 lb (450 g)
• Bacon strips – 8, diced
• Onion – 1 medium, chopped
• Minced garlic – 2 cloves
• Diced pickles – ½ cup (optional)
• Large eggs – 3

Sauce & Cheese

• Heavy cream – ½ cup (120 ml)
• Sour cream – ½ cup (120 g)
• Yellow mustard – 1 teaspoon
• Worcestershire sauce – 1 tablespoon
• Salt – 1 teaspoon (adjust to taste)
• Black pepper – ½ teaspoon
• Shredded cheddar cheese – 2 cups (8 oz / 225 g)
• Shredded mozzarella – 1 cup (4 oz / 115 g)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving some bacon fat in the pan.
3. Add chopped onion to the skillet and cook until softened, about 3–4 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
6. Stir the cooked bacon back into the beef mixture, then add diced pickles if using.
7. In a bowl, whisk together eggs, heavy cream, sour cream, mustard, Worcestershire sauce, salt, and pepper until smooth.
8. Spread the beef and bacon mixture evenly in the bottom of a 9×13-inch baking dish.
9. Pour the creamy egg mixture over the beef layer and spread it out gently with a spatula.
10. Sprinkle shredded cheddar and mozzarella evenly over the top.
11. Bake for 25–30 minutes until the casserole is set and the cheese is melted and golden.
12. Let it rest for 5 minutes before cutting and serving.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Cuisine: American
• Course: Main / Casserole

How to Store

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the microwave or oven until warmed through.
• Freeze portioned leftovers for up to 2 months and thaw before reheating.

What Not to Do

• Do not overcook the onions, or they’ll become mushy.
• Do not skip crisping the bacon—it adds smoky texture.
• Do not overbake; the casserole should stay moist, not dry.

Tips & Variations

• Add diced bell peppers for extra color and nutrition.
• Swap bacon for ground turkey bacon for a lighter option.
• Stir in jalapeños for a spicy kick.
• Use a mix of cheddar and pepper jack cheese for bold flavor.
• Serve with sugar-free ketchup or mustard on the side.

Approximate Nutrition (Per Serving)

• Calories: ~490 kcal
• Protein: ~30 g
• Fat: ~36 g
• Carbohydrates: ~6 g
• Fiber: ~1 g
• Sugar: ~2 g

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Jemero Carter

Keto Bacon Cheeseburger Bake

Keto Bacon Cheeseburger Bake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

Main

• Ground beef – 1 lb 450 g
• Bacon strips – 8 diced
• Onion – 1 medium chopped
• Minced garlic – 2 cloves
• Diced pickles – ½ cup optional
• Large eggs – 3

Sauce & Cheese

• Heavy cream – ½ cup 120 ml
• Sour cream – ½ cup 120 g
• Yellow mustard – 1 teaspoon
• Worcestershire sauce – 1 tablespoon
• Salt – 1 teaspoon adjust to taste
• Black pepper – ½ teaspoon
• Shredded cheddar cheese – 2 cups 8 oz / 225 g
• Shredded mozzarella – 1 cup 4 oz / 115 g

Method

 

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving some bacon fat in the pan.
3. Add chopped onion to the skillet and cook until softened, about 3–4 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
6. Stir the cooked bacon back into the beef mixture, then add diced pickles if using.
7. In a bowl, whisk together eggs, heavy cream, sour cream, mustard, Worcestershire sauce, salt, and pepper until smooth.
8. Spread the beef and bacon mixture evenly in the bottom of a 9×13-inch baking dish.
9. Pour the creamy egg mixture over the beef layer and spread it out gently with a spatula.
10. Sprinkle shredded cheddar and mozzarella evenly over the top.
11. Bake for 25–30 minutes until the casserole is set and cheese is melted and golden.
12. Let rest for 5 minutes before cutting and serving.

Notes

• Protein: ~30 g
• Fat: ~36 g
• Carbohydrates: ~6 g
• Fiber: ~1 g
• Sugar: ~2 g

FAQs

Can I make this ahead of time?
Yes — assemble it, cover, and refrigerate. Bake when ready.

Can I freeze this casserole?
Yes — freeze after baking or before with uncooked egg mixture.

Can I make it dairy-free?
Use dairy-free cheese and substitute sour cream with a dairy-free alternative.

Is this recipe keto friendly?
Yes — it’s low-carb and high in protein and fat.

Can I add vegetables?
Absolutely — diced mushrooms or peppers work well.