Low Carb Bacon Cheeseburger Casserole
If you’ve been on the hunt for a low carb cheeseburger casserole, this is the recipe for you! Only 2 net carbs per serving and it’s so filling and delicious!
Okay, friends, I have a good one for you today!
You know how sometimes you just really need a big, fat, juicy bacon cheeseburger? Happens to me daily, if we’re being honest.
Extra cheese on mine, please!
Plus ketchup, mustard, pickles, and a suuuuper thin slice of red onions. 😉
I’m back on the low carb bandwagon again and one of those burger cravings hit. Of course, my bacon cheeseburger salad is always nice, but I’m getting a little sick of salad, to be honest.
I needed a burger.
Maybe even a bacon cheeseburger? Because bacon makes life better, my friends.
Soooo, I decided to whip up one of my new favorite low carb ground beef recipes.
Now, the whole reason I need to be eating low carb recipest is because of casseroles. I’m obsessed with them and I eat them all too often.
So, a low carb version is basically heaven, if you ask me!
It doesn’t taste like diet food AT ALL. I mean, did you read about the bacon and cheese?
This recipe has been such a hit with you guys, that I created a taco version too! It’s one of the best low carb casseroles!
This low carb cheeseburger casserole is super filling, totally easy, and you’re not going to believe it, but it only has 2 net carbs per serving.
Like woah. I served it with some cauliflower rice. My whole meal was only 5 net carbs and I was stuffed! Love dinners like that!
It would also be good with a side salad, if you’re not totally sick of green leaves yet. 😉
Anyway, this is basically a crustless quiche, except not.
I mean, I personally have never seen a quiche packed with so much meat in my life, but the premise is the same. It’s less egg-y than a quiche though.
I’ve actually had a lot of people ask if this tasted egg-y and I really don’t think it does at all. There are just 4 eggs in the whole casserole, so that’s less than one egg per serving.
The eggs really just serve to hold everything together.
I’ve seen similar versions of this recipe all over the place, but I created this one with ingredients I always have on hand and to have as few carbs as possible while maximizing flavor.
You can save on carbs by omitting the onion and Worcestershire, but I think the flavor they add is totally worth it. Especially considering there are only 2 net carbs per serving!
I really think you guys are going to looooove this recipe! Give it a try and report back!
Give this a try with some diced red onion and pickles on top! Just note that any additional toppings you add will impact the carb count of this recipe.
Oh, and I am sure to use reduced sugar ketchup. Heinz makes a great version and my kids don’t even notice the difference between it and the regular.
You should be able to find it at just about any grocery store!
I’ve also made a buffalo chicken casserole based off of this recipe! It’s just a winning combo.
If you give this recipe a try, be sure to let me know what you think. You can share on Instagram and tag #bunsinmyoven or leave me a comment below! I’m always interested to hear how you like my recipes.
Enjoy, friends!
Low Carb Bacon Cheeseburger Casserole
This low carb cheeseburger casserole is a family and reader favorite. I've heard nothing but good reviews from everyone who's tried this simple recipe. I think you'll love it, too!
Ingredients
- 1/2 pound bacon
- 1 pound ground beef
- 1/2 sweet onion
- 1 clove garlic
- 4 tablespoons cream cheese
- 2 tablespoons reduced sugar ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon ground pepper
- 1 teaspoon hot sauce
- 8 ounces grated cheddar
- 1 teaspoon fresh dill
Instructions
- Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until crisp. Remove bacon from pan and set aside. Drain grease from pan.
- Add the ground beef to the skillet and cook until browned, crumbling as it cooks. Drain fat.
- Add the onion and garlic to the skillet with the beef and cook until translucent, about 5 minutes.
- Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
- Spread the beef mixture into a greased 8x8 baking dish. Top with the cooked bacon.
- Crack the eggs into a medium bowl and whisk together with the heavy cream until combined. Stir in the pepper and hot sauce.
- Pour the egg mixture over the beef and bacon.
- Top with the cheddar cheese.
- Bake at 350 degrees for 30 minutes or until set and golden on top. Sprinkle with dill before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
I read through the comments looking for suggestions on it being freezer friendly -did see where someone cooked it and divided into single serving for later. My question is would it freeze well once assembled after cooking the hamburger mixture, allowing it to cool down well enough to sprinkle the cheese on top and then defrost over night in the frig and then cook? Hope I made sense – needing recipes that would freeze well for a week or so. Thanks!
typed my email address wrong – sending correction
Hi Lori!
I haven’t tried freezing this one myself. Perosnally, I would treat it like a quiche and follow these instructions: http://missourifamilies.org/quick/foodsafetyqa/qafs310.htm Hope that’s helpful!
HI Lori,
I froze this without having the egg mixture on it and it did fine. I let everything cool then wrapped plastic wrap over it and topped with foil marking date, name of meal and how to cook it.
Holy Crap! That has enough sodium in one slice to kill a frigging horse! Actually, that’s 1/2 of the daily recommendation, but still, super super bad for the arteries! Love the low carb aspect though. I am going to make and try substitutes…lower sodium bacon, cut out the teaspoon of salt, low sodium Worceshtershire, and that right there will probably bring the sodium down from 1075mg to 500mg. Much healthier for us heart patients! Looks yummy!
Salt is not bad for you. That advice is bad. Just like the butter advice. https://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/
As a person who constantly is hypokalemic and has issues with cramping sodium is a moot point. Those who follow a true keto lifestyle don’t concern themselves with “too much sodium” and “clogging arteries”. I think you may need to a little research.
People in full blown ketosis must drink so much water that they are mineral depleted. I welcome mineral rich, unrefined himylayen salt and electolite suplements or else i risk serious cramps and even atrial fibrulation. Oh yeah. Im losing a pound a day and my bp is down 20 points and falling. Tryglicerides and cholesterol way down. Mental fog gone. I win all chess games and started 3 businesses and just bought a helicopter to land on my yatch. Well, the medical part is true….
You might notice this recipe was billed as low carb, not low sodium. One recipe can’t be all things to all people, woman. So you adjust it to suit your own needs and preferences. No need to blast the blogger!
Apparently once our bodies go into ketosis, it flushed out a lot of water and salt. I just can’t believe I can eat this and lose Weight at 589 calories! Their is no portion size listed??? Also, aren’t we supposed to watch protein intake as well?
The recipe serves 6, which is listed in the recipe card. Not every recipe will fit your macros, but if you give this one a try I hope you enjoy.
Made this tonight and it’s a keeper! Only changes that I made is I added 3 cloves of garlic instead of 1 and used dried dill weed as I didn’t have fresh. I used a 7″ X 11″ pan as the 8″ X 8″ seemed too small. It worked out perfectly. This is 5 stars! I will be making this regularly!
Glad you enjoyed this one! Extra garlic is always a good idea. 🙂
Sounds delicious. Just started this low carb life. Not easy for an Italian girl who loves bread and pasta and cake. Your lasagna chicken got me hooked on following you. This casserole looks good to bring to my next bible study brunch. Can I assemble the night before and cook it in the morning??
I think that would work just fine!
Made this last night and it was great. I have a large family so doubled the meat but made some alterations to the recipe as I do a lower fat keto. Doubled the ground beef, kept the cheese at the original amount, doubled the eggs and cream, kept the bacon the same and added saluted mushrooms. Still plenty rich and all the family loved it.
with keto you don’t want lower fat. keto requires high fat to work.
I like the base of this recipe but think I need more veggies to balance out the richness. Anyone try this with cabbage or broccoli or just eat with lettuce and tomatoes?
Can you double everything in the recipe to feed more people? Has anyone tried that?
You should be able to double and bake in a 9×13. Just keep an eye on the time – not sure how it will affect that.
How many servings and what’s a serving size?
This recipe makes 6 servings.
Would it be ok to make it a day early and refrigerate it and bake the next day?
I think it should be fine!