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 hamburger casserole 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
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.
beverly woods says
listen, this looks amazing. my only question is, does it taste eggy, cause i don’t care for eggs not that many
Karly says
I don’t think it tastes eggy at all. You probably won’t really notice they’re there.
Ronda H says
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.
Ronda says
Never mind. I just reread it. Sorry.
Heather says
Can you use veleeta instead? My hubs doesn’t do cream cheese.
Kate says
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!?
Karly says
So glad your family enjoyed this! 🙂
Mary Ann Perry says
For 2 lbs of ground beef, do I just double the ingredients?
Karly says
Yep. You’ll want to bake in a 9×13 as well.
Deanna Swallow says
What would the cook time be for a double batch in a 9×13? Thanks!!
Karly says
I can’t say for sure. I’d just keep an eye on it and when it’s set, pull it out. 🙂
Dr says
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!
Karly says
I just reheat this in the microwave. Hope you enjoy!
Kenyatta Driver says
I am going to try it with turkey bacon and ground turkey to help reduce the fat. Cant wait.
Karly says
Hope you enjoy!
Kimberly says
how did it turn out with the turkey bacon and ground turkey?
Amanda says
I used ground turkey tonight and it was fantastic! I know I’m keto we need fat but with the cream cheese and shredded cheddar I figured it would be okay. I added green beans as a side and covered in butter to add a little fat to my meal:)
jt ham says
When you are on a low carb diet, you neeeeeed the fat.
CHERYL DONNELLY says
Thank you so much for giving me the approximate carb count. It works for me!
Betty says
The servings in this would that be 1 cup serving
Plz help me
Karly says
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. 🙂
Alex says
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?
Karly says
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. 🙂
Anne Zirkle says
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!
Jeanette McGlothin says
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.
Caitlin says
This was DELICIOUS!! I am always looking for low carb recipes for me and my husband, and this is a new favorite. I cut back on the grease with packaged bacon bits (the real kind) instead of bacon, and used half n half instead of HWC since I had it on hand. Also used onion and garlic powders instead of the fresh stuff since I’m lazy. 🙂 Thanks for the recipe!
Karly says
So glad this was a hit for you!
Heather says
I made this last night as I am on a LCHF (Keto) diet. I tweaked a few things- I used way more garlic on the onion bc i didn’t have a clove- I had powder & I wanted the garlic to give it flavor. I used Franks Buffalo sauce and poured extra in for flavor. I used more than called for on the more heavy cream, about 1/2 cup I didn’t measure bc I wanted it to have more “sauce” I mixed bacon in with beef instead of layering, layered a few handfuls of cheddar over meat, then the egg & cream mixture & then lots of mozzarella on top with parsley. I also used a round baking dish instead of a square one.
It was fantastic! My fiancé loved it! Next time we are mixing in some veggies
Karly says
Sounds like some great changes!
Leah says
Do we bake this covered or uncovered?
Karly says
Uncovered! 🙂
patricia says
This casserole looks and sounds delicious. But, I am dairy free, I have dairy free cheese but what about the cream cheese….any ideas for a substitute? Thanks
Karly says
I’m not sure what would be the best substitute. You can try leaving it out completely if you prefer.
Stefanie says
I made a double batch for leftovers as I was pretty sure this would be a great dish… I was extremely surprised that it was far better than expected! My picky family loved it! Fabulous! Thank you!
Lori Gorichanaz says
Can sour cream replace the heavy cream? Or how about almond milk? I don’t have any, and don’t want to run to the store for one item. It looks good and am going to try it!
Karly says
I would use 2 tablespoons of almond milk in place of the cream.
Lori Gorichanaz says
thanks!
Mandie says
I don’t enjoy spicy foods. Can I omit the hot sauce or sub ketchup?
Karly says
You can omit it completely.
Lisa says
This was so yummy!!! After reading what others said about it being great for leftovers, I doubled the recipe in a 9×13 pan. So glad I did! Will be great for lunch tomorrow!
Jess says
Can this be made without the eggs? I am allergic.
Karly says
No, I’m afraid not. It’s basically a quiche that’s just heavy on the meat instead of the eggs.
Autumn says
I’m anxious to try this after reading all of the rave reviews in this thread. I am going to make a couple of changes though. We will be using ground turkey instead of the beef and also turkey bacon to help trim some off the fat content. I have made many recipes with ground turkey in place of the beef and they all come out just as good if not better. Looking forward to trying this!
Karly says
Hope you love it!