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.
Just made this for my family. I didn’t have a 8×8 so used a pie pan… it was a total hit… my husband didn’t even realize that it had egg in it. The sauce totally rocked. Next time, which will be very very soon, I will probably mix the bacon in with the meat so the flavors meld a bit more, but other than that… awesome sauce!!! Thank you so much for sharing your remarkable creation with us.
This was really good! I did omit the season salt and used Trader Joe’s 21 seasoning salute, used reduced sodium bacon and made my own sugar-free catsup using low sodium tomato sauce which brought the sodium per serving down to 390 mg. It was still very flavorful and my whole family really liked it. Thank you!
The servings in this would that be 1 cup serving
Plz help me
I calculated the nutrition info based on a full pan being cut into 6 servings. I don’t know how much that is by volume, but if you just cut 6 equal pieces, you’ll be good. 🙂
I’ve only got a 9×13 pan. In the recipe you use an 8×8. Any idea how I should alter the bake time?
Baking in a 9×13 will make this a much thinner dish, so you’ll want to cook for less time, just until the casserole is set and no longer jiggly. Alternately, you could double the ingredients and it’d probably take about the same amount of time to cook. 🙂
Thank you so much for giving me the approximate carb count. It works for me!
I am going to try it with turkey bacon and ground turkey to help reduce the fat. Cant wait.
Hope you enjoy!
how did it turn out with the turkey bacon and ground turkey?
When you are on a low carb diet, you neeeeeed the fat.
For 2 lbs of ground beef, do I just double the ingredients?
Yep. You’ll want to bake in a 9×13 as well.
What would the cook time be for a double batch in a 9×13? Thanks!!
I can’t say for sure. I’d just keep an eye on it and when it’s set, pull it out. 🙂
Hello! I keep scrolling through your site but I can’t see how or where to post a comment I’m just reading them. I made this casserole from my clients and they asked me how to reheat it and I didn’t know. Please email me instructions to reheat single or double servings there two guys so they eat a lot. Thank you, I just made this yesterday so as soon as you can get the answer to me I’d appreciate it. I hope they liked it!
I just reheat this in the microwave. Hope you enjoy!
I made a double batch of this tonight for my family of 7. It was definitely a crowd pleaser. I’m going to keep this recipe and put it into my bag of tricks. I loved how simple it is to make and that it is filling and delicious. I didn’t have seasoned salt so I used celery salt, and I did what one commenter suggested which was combine the bacon into the burger. Otherwise I followed the recipe and really enjoyed how it turned out. Thank you for this recipe!?
So glad your family enjoyed this! 🙂
Can you use veleeta instead? My hubs doesn’t do cream cheese.
Shouldn’t step 4 and 5 be swapped? I nearly added the step 4 items to the beef in the skillet. Thankfully I read ahead to see that the beef was supposed to be put in the baking dish before doing step 4.
Never mind. I just reread it. Sorry.
listen, this looks amazing. my only question is, does it taste eggy, cause i don’t care for eggs not that many
I don’t think it tastes eggy at all. You probably won’t really notice they’re there.
My wife just started her keto diet so I wanted to try this out. There will be 4 of us so I’m looking at doubling using 9×13 pan…has anyone discovered a good time frame for complete cooking? Hate the trial by error in the first attempt. Thanks.
Loved it! Will definitely make it again..and again.
Looks amazing…What brand of seasoned salt did you use?
I use Lawry’s. 🙂
I’ve made this a couple of times for my family of 11. I doubled it and most of my kids ate it and requested it for another time. Some even had seconds. It’s delicious. Thanks for the great recipe.
Could I substitute my choice of milk instead of heavy cream?
I haven’t tried it, but it should work fine, though it will change the carb content.
I just made this for dinner tonight and it was delicious! I have Type 2 diabetes so I seriously watch my carb intake and am always looking for low carb recipes and this one is a definite keeper! We loved it. Im going to be making the Sausage Egg Roll in a bowl as well. Thanks so much for sharing!
Hi there if u doubled would it be 8 eggs then? Thanks
Yep! You could probably even do 6, if you’re concerned that it will be too much egg.
So, is the serving size 1 of the 6 pieces?
That’s correct.
On the nutrition info, is that the amount per serving or for the entire pan and then divide by 6 to find the individual serving info?
The nutrition info is per serving.
Very good recipe my whole family liked it. Will definitely be making this one again. Thank you for sharing it.
I’m looking for a lower protein version. Could I use something else instead of eggs?
This is basically a crustless quiche and the eggs are what holds it all together. I’m not sure there is anything else that would work here.
I literally make this twice a week, it’s so good! It really does taste just like a cheeseburger, you can’t taste the eggs at all. My husband loves it!
Yay! Glad you guys enjoy! 🙂
Yes! Finally something about Diet With Sofia Club.
Can I make this the night before to cook the next day for dinner?
I haven’t tried making this in advance, but I imagine it would work just fine. 🙂
It looks amazingly delicious and healthy! Keep innovating such unique recipes! Great work!
This was amazing! I added chopped dill pickle at the request of my husband, and we both loved it. Will definitely be making this again, thank you for a wonderful recipe!
Oh, I bet pickles were a great addition!
This was very tasty. I double the batch so we’d have leftovers for lunch tomorrow. Will definitely be making this again!
This was so good! We used ground venison and also mixed the bacon in the meat mixture like someone suggested. I love dill so used dried dill weed in meat as well.
Just made tonight with only changes being mushrooms added to meat and used grilling seasoning for burgers. Wow excellent didn’t miss the bun. Next time I’m going to add jalapenos also.
Those sound like great changes! 🙂
Has anyone tried making this & freezing single servings for later meals?
I haven’t tried it, but I think it would freeze great!
Made this for dinner. Used 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder because I was too lazy to prep them. It was amazing! Thanks Karly.
Glad you enjoyed it, Donna! 🙂
I would like to try to add some coconut flour to this recipe to create more volume.Do you see any problem with this idea ??
I haven’t tried this and coconut flour is pretty finicky. I’m not sure if it will work or not.
I tried this recipe and it was great! In fact it has made a whole week’s worth of lunches which is perfect. However, there is a step missing and for someone like me that needs everything spelled out when trying something new, it was noticeable. Upon heating up the onions, cream cheese, etc on the stove, there was no mention of incorporating them into the dish. I improvised and mixed everything in the with the eggs and cream and poured the whole mixture over the ground beef but…..you may want to revise the recipe to include the step for incorporating the onion mixture. Or they’ll remain on the stove while the casserole is baking separately.
The instructions say to add it to the skillet…. with the beef.
Hi Kristy!
The steps are all included in the recipe. You’re supposed to cook the onion, cream cheese, etc. with the beef after draining the fat from the pan. 🙂
Can this be made without the ketsup and mustard?
You can omit it, but they do contribute to the ‘burger’ flavor.
I love this recipe! I’ve made it several times now. Today I made it using the Tyson grilled chicken in a bag. OMG! It tasres even better. Thank you for this recipe. The next time I make with hamburger I might throw I. Some chopped tomatoes.
This is so delicious! I didn’t have any bacon and still good. I actually tripled the recipe so that may be why the recipe is “eggy” which I don’t have a problem with but maybe that isn’t such a good idea next time. Also the egg mixture didn’t spread in between the cracks and it was one thick egg layer. Otherwise the taste was great! Thanks!
Made this tonight for the second time, but this time I double the recipe so we would have leftovers. It is so good. Thanks, Karly, for the recipe. I am definitely going to have to try out some of your other recipes.
Glad you enjoyed it! We love this one too!
Great recipe for non low carb ( yet to convert husband ) eaters. Had with a nice side of fresh sliced veggies. Delicious
Why are you adding the onion to cook after the beef is cooked ? Why not cook them together?
I just prefer to do it this way. You can cook them together if you like.
Is there a strong flavor of the hot sauce , because I don’t like spicy food.
No, there isn’t. You can omit if you prefer.
Excellent recipe. Would be great, too as a breakfast casserole substituting ground sausage for the ground beef. Served with a dollop of sour cream and some salsa makes it really yummy. Only change made was used half tsp, of table salt due to not having seasoned salt and used some “Slap Ya Momma” hot seasoning in place of the hot sauce.
Glad you enjoyed it!
Do you by chance have a breakdown of how you got it to 2 net carbs? When I enter the recipe into Cronometer, I get 5.1 net carbs and 668 calories per serving. Do you count the carbs from the eggs, ground pepper, cream, garlic etc? I’ve been using the USDA nutrition facts for my basic common ingredients.
I used My Fitness Pal to calculate the nutrition and plugged the entire recipe into their calculator. I’m not a dietitian and the nutrition info I supply is just as a courtesy and should only be used as an estimate.
Thank you! I totally understand. I was just trying to figure out why mine was so different from yours.
I made this tonight and it was a hit! Next time I will double the recipe because my husband loved it a little “too much”! Thank you for this recipe!!!!
Haha! Glad it was a hit!
This was so…good and very easy to make.
My kids are hating the keto diet, so it’s great to find recipes
That they love. Thanks so much.
Fantastic! Thank you!
Made this tonight! This is amazing ! Even the guys who don’t do keto love it . I had to cook it a little longer than normal cause of the eggs but other than that it was perfect . Will definitely be adding this to the menu for now on .
Glad to hear you all enjoyed it! It’s one of the things I make for non-keto peeps too…always a hit!
This was just ok… the eggs added a weird consistency/texture that I didn’t love, but the flavor was ok.
This is my FAVORITE Keto recipe, hands down! I have made it several times and tonight I’m going to try adding mushrooms – hope I don’t regret messing with perfection! I’ve had others ask me for my recipes and say they didn’t like the cheeseburger casseroles they’ve tried – I have to tell them that the other recipes are nowhere NEAR as good as this! Thank you so much!
So glad you all enjoy it! 🙂
Made this tonight . . Amazing.
Except when I enter everything into my carb manager app it’s stating a much much higher macro for everything.. but most of all carbs are saying 9 grams of carbs .. not 2. That’s a bug difference.
Hmm, not sure why there would be such a difference. I used My Fitness Pal to calculate the nutrition and things will definitely vary based on the brands/products you put in.