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.
Shelby says
Has anyone tried making this & freezing single servings for later meals?
Karly says
I haven’t tried it, but I think it would freeze great!
Susanne Frey says
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.
Karly says
Those sound like great changes! 🙂
Kathleen says
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.
Jovida says
This was very tasty. I double the batch so we’d have leftovers for lunch tomorrow. Will definitely be making this again!
Lisa says
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!
Karly says
Oh, I bet pickles were a great addition!
Annissa Slusher says
It looks amazingly delicious and healthy! Keep innovating such unique recipes! Great work!
Hannah says
Can I make this the night before to cook the next day for dinner?
Karly says
I haven’t tried making this in advance, but I imagine it would work just fine. 🙂
DietwithSofia says
Yes! Finally something about Diet With Sofia Club.
Abby says
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!
Karly says
Yay! Glad you guys enjoy! 🙂
Melissa Derby says
I’m looking for a lower protein version. Could I use something else instead of eggs?
Karly says
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.
Linda Miller says
Very good recipe my whole family liked it. Will definitely be making this one again. Thank you for sharing it.
Elisabeth Hall says
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?
Karly says
The nutrition info is per serving.
Jacqui says
So, is the serving size 1 of the 6 pieces?
Karly says
That’s correct.
Timothy Yaeger says
Hi there if u doubled would it be 8 eggs then? Thanks
Karly says
Yep! You could probably even do 6, if you’re concerned that it will be too much egg.
Laurel says
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!
Emily Smith says
Could I substitute my choice of milk instead of heavy cream?
Karly says
I haven’t tried it, but it should work fine, though it will change the carb content.
Mary says
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.
Sam says
Looks amazing…What brand of seasoned salt did you use?
Karly says
I use Lawry’s. 🙂
Risa Lundquist says
Loved it! Will definitely make it again..and again.
Bryson C says
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.