Keto Bacon Cheeseburger Casserole

This casserole takes the parts of a bacon cheeseburger and bakes them together in one dish. Ground beef, onion, garlic and chopped bacon are cooked in a single skillet, mixed with cauliflower rice, Worcestershire sauce and Dijon mustard, then set with a cream and egg mixture and topped with cheddar. It bakes in a 9×13-inch dish and serves 6, with 4 grams of carbohydrates per serving on the card. Prep is 15 minutes and baking is 35, so the total is 50 minutes.

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What Is in the Casserole

The card has the exact amounts. These are the parts that matter.

• Ground beef (1 lb) and bacon (6 slices, chopped): the base. The beef gives protein and a savory flavor, and the bacon adds crunch and smoky saltiness. Thick-cut bacon gives a richer taste.
• Onion (1 small, diced) and garlic (2 cloves, minced): cooked with the beef for depth.
• Cauliflower rice (1 cup): adds texture without the carbs of rice.
• Heavy cream (1 cup) and eggs (3 large): whisked together and poured over the meat, they bind the casserole and make it creamy.
• Cheddar (1 cup, shredded): melts into a gooey golden topping. Mozzarella makes it stretchier, and pepper jack adds heat.
• Worcestershire sauce (1 teaspoon) and Dijon mustard (1 teaspoon): deepen the savory flavor of the beef and bacon.
• Spices: 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of paprika, plus 1/4 teaspoon of cayenne pepper if you want heat.
• Green onions: chopped and scattered over the finished casserole as a garnish.

How It Comes Together

Preheat the oven to 350°F (175°C). Chop the bacon, dice the onion and mince the garlic first. In a large skillet over medium heat, cook the bacon until crispy. Remove it and set it aside, leaving the drippings in the pan.

In the same skillet, cook the beef with the onion and garlic until the beef is browned and the onion translucent. Drain excess fat if needed. Browning matters here because it builds most of the flavor. Stir in the cauliflower rice, bacon, Worcestershire, mustard and spices, mix well and take the pan off the heat.

Whisk the cream and eggs until well combined, pour the mixture over the beef and bacon in the skillet and stir gently. Transfer everything to a greased 9×13-inch baking dish and top with the cheddar. Bake for 30 to 35 minutes, until the casserole is set and the cheese is bubbly and golden.

Let it cool for a few minutes before slicing so it sets and cuts into cleaner pieces. Garnish with the green onions.

Ways to Change It

• Pickles or jalapeños: diced pickles add a tangy crunch, and diced jalapeños add heat. Mix them in before baking.
• Lighter meat: ground turkey or chicken in place of the beef.
• Cheese: mozzarella for a gooier texture or pepper jack for more kick.
• No cauliflower rice: shredded zucchini or finely chopped broccoli can replace it.

What to Serve With It

A salad of spinach or romaine with cucumbers, bell peppers and cherry tomatoes, dressed with olive oil and vinegar or ranch, adds crunch. Steamed broccoli or green beans cooked until tender but still crisp, with a squeeze of lemon juice, suit the richness of the casserole. For a drink, sparkling water with lemon or lime, or peppermint or chamomile tea.

Make Ahead, Storage and Freezing

You can prepare the casserole up to the baking step, cover it tightly and refrigerate it for up to 24 hours. Bake it a few minutes longer if it goes in cold. Leftovers keep in an airtight container in the refrigerator for up to 3-4 days. To freeze, let it cool, wrap it tightly in plastic wrap and then in aluminum foil. It keeps for 2-3 months. Thaw it in the refrigerator overnight and bake as directed.

Time and Nutrition

Prep takes 15 minutes and baking takes 35, so the total is 50 minutes. One serving, a sixth of the casserole, has about 400 calories, 30 grams of fat (12 grams saturated), 4 grams of carbohydrates, 1 gram of sugar, 28 grams of protein and 800 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Prepare it up to the baking step, cover and refrigerate it for up to 24 hours. Add a few minutes to the baking time if it is cold.

How long do leftovers keep?

Up to 3-4 days in an airtight container in the refrigerator. Reheat portions in the microwave or oven.

Can I freeze it?

Yes. Once cooled, wrap it in plastic wrap and then foil. It can be frozen for 2-3 months. Thaw it overnight in the refrigerator before baking.

Can I use something other than cauliflower rice?

Shredded zucchini or finely chopped broccoli both work and give a good texture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us