Low-Carb Bacon Cheeseburger Casserole Recipe – Easy Family Comfort Food

The sizzle of crispy bacon and the aroma of melted cheese bubbling over seasoned beef—honestly, if that doesn’t make your mouth water, I don’t know what will! I still remember the first time I made this low-carb bacon cheeseburger casserole. It was a chilly Saturday night, my family was craving something rich and cozy, and I was determined to whip up a dinner that ticked all the comfort food boxes—without sabotaging our low-carb goals. This casserole was a game-changer, and now, it’s on regular rotation in our house.

What I love about this recipe is how it takes everything you adore about a classic bacon cheeseburger—savory beef, gooey cheese, smoky bacon, tangy pickles—and transforms it into a hearty, oven-baked meal that’s shockingly simple to make. It’s perfect for busy families (trust me, I’ve pulled this together in under an hour after a long workday), and picky eaters are always asking for seconds. Plus, it’s secretly packed with protein and skips the carb-heavy bun, so you get all the flavor without the post-dinner slump.

After testing this low-carb bacon cheeseburger casserole more times than I can count (including a few late-night tweaks—don’t judge!), I’ve dialed in the perfect balance of juicy beef, crisp bacon, and creamy, cheesy goodness. Whether you’re meal-prepping for the week, feeding a hungry crowd, or just want a no-fuss, feel-good dinner, you’re going to fall for this one. I can’t wait for you to try my favorite comfort food—reinvented for your low-carb lifestyle!

Why You’ll Love This Low-Carb Bacon Cheeseburger Casserole

• Quick & Easy: You can have this on the table in about 40 minutes. It’s a true weeknight hero—no fancy steps, no weird ingredients.
• Simple Ingredients: Everything in this recipe is a staple; you probably have most of it in your fridge or pantry already. No need for a special trip to the store.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a casual get-together, or meal prep for the week ahead, this casserole fits right in.
• Crowd-Pleaser: I’ve yet to meet anyone who doesn’t love this. Kids, adults, picky eaters—everyone goes back for seconds. It’s always a hit at potlucks!
• Unbelievably Delicious: Imagine all the best parts of a cheeseburger—savory beef, smoky bacon, melty cheese, a creamy, tangy sauce—all baked together until bubbly and golden. It’s next-level comfort food, minus the carbs.

Here’s the thing: There are a lot of bacon cheeseburger casseroles out there, but this one gets its magic from a few little details. I blend the eggs and cream before pouring it over the beef, which gives the casserole a soufflé-like fluffiness you won’t find in heavier versions. A hint of smoked paprika bumps up the savory notes, and a sprinkle of chopped pickles on top at the end brings that authentic cheeseburger tang. It’s not just another low-carb recipe—it’s my family’s favorite, and hopefully yours soon, too.

If you’re like me and crave comfort food that doesn’t derail your health goals, this casserole is for you. It’s the dish that makes you close your eyes and sigh after every bite—so satisfying, but surprisingly light. Whether you’re looking for a low-carb dinner, a keto-friendly meal prep solution, or just want to shake up your weeknight routine, you’ll love how easy, filling, and downright delicious this bacon cheeseburger casserole is.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, cheesy texture—without the fuss or the carbs. Most of these are pantry and fridge staples, and you can easily swap things in or out if you need to.

• For the Beef Layer:
  • 1 1/2 pounds (680g) ground beef (I usually go with 80/20 for flavor, but leaner works too)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (adds a subtle BBQ vibe—highly recommend!)
  • 1 small yellow onion, diced (about 1/2 cup/75g; optional for extra flavor)
  • 2 cloves garlic, minced
• For the Creamy Egg Mixture:
  • 4 large eggs (room temperature if possible)
  • 3/4 cup (180ml) heavy cream (or half-and-half for a lighter option)
  • 1 teaspoon yellow mustard (classic cheeseburger flavor)
  • 2 tablespoons tomato paste (brings that ketchup-y sweetness without the sugar—can sub with no-sugar ketchup in a pinch)
• For the Topping:
  • 2 cups (200g) shredded cheddar cheese (sharp or mild—go with your favorite)
  • 8 slices bacon, cooked and chopped (thick-cut bacon works best for big flavor and crunch)
  • 1/4 cup (35g) chopped dill pickles (adds that signature cheeseburger tang; optional but so good)
  • 2 tablespoons chopped green onions (for a little color and freshness)

Ingredient Notes:

• If you want to keep it dairy-free, swap the heavy cream for unsweetened almond milk and skip the cheese (or use non-dairy cheese shreds).
• For a keto boost, add a tablespoon of Worcestershire sauce to the beef mixture.
• Ground turkey or chicken also work if you’re avoiding red meat—just add a splash of olive oil to keep things juicy.
• Can’t do eggs? Try using a flax egg mixture (it’ll be a bit less puffy, but still tasty).
• For extra veggies, toss in some chopped spinach or riced cauliflower with the beef—my kids never notice!

I’m a big fan of quality bacon here—look for thick-cut, uncured bacon if you can. And honestly, don’t skip the pickles at the end; they totally make it taste like a real cheeseburger, bun or no bun!

Equipment Needed

• Large Skillet: For browning beef, onion, and garlic. Cast iron holds heat well and gives great caramelization, but any large nonstick or stainless skillet works.
• Medium Mixing Bowl: For whisking together the eggs, cream, mustard, and tomato paste. If you have a pouring spout, even better!
• Whisk: To blend the egg mixture smoothly. A fork works in a pinch, but a whisk makes it fluffier.
• 9×13 inch (23x33cm) Baking Dish: Glass or ceramic is best for even cooking and easy cleanup. I’ve used metal in a pinch, but keep an eye on the edges for over-browning.
• Sharp Knife and Cutting Board: For dicing onions, mincing garlic, and chopping bacon and pickles.
• Paper Towels: For draining bacon and blotting excess grease from the beef if needed.
• Oven Mitts: Casserole dishes get hot—ask me how I learned that the hard way!

If you’re short on specialty equipment, don’t stress. Any skillet will do, and if you don’t have a classic 9×13 dish, two smaller baking dishes work as well. I’ve even made this in a deep, oven-safe sauté pan before—just keep your eye on the bake time. For budget-friendly options, check thrift stores for sturdy Pyrex or ceramic dishes—they last forever if you treat them gently (no sudden temperature changes, and avoid metal utensils for easy cleaning).

How to Make Low-Carb Bacon Cheeseburger Casserole

1. Preheat your oven: Set it to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish with butter or nonstick spray.
2. Cook the bacon: In a large skillet over medium heat, cook 8 slices of bacon until crispy (about 8–10 minutes). Transfer to a paper towel-lined plate and crumble when cool. Reserve 1–2 tablespoons of bacon fat in the skillet for extra flavor (optional).
3. Sauté beef and aromatics: In the same skillet, add 1 1/2 pounds (680g) ground beef. Break it up with a spatula and cook until browned, about 5–7 minutes. Add 1 diced onion (if using) and 2 minced garlic cloves; sauté another 2–3 minutes until fragrant and soft. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon smoked paprika.
   • Tip: If there’s a lot of grease, drain most (leave a bit for flavor).
4. Layer the beef: Spread the cooked beef mixture evenly in the prepared baking dish.
5. Mix the egg custard: In a medium bowl, whisk together 4 large eggs, 3/4 cup (180ml) heavy cream, 1 teaspoon yellow mustard, and 2 tablespoons tomato paste. Whisk until smooth and pale yellow.
   • Note: If your eggs are cold, let them sit in warm water for a few minutes for easier blending.
6. Assemble the casserole: Pour the egg mixture evenly over the beef. Use a spatula to gently spread if needed.
7. Add cheese and bacon: Sprinkle 2 cups (200g) shredded cheddar cheese over the top, then scatter the cooked, crumbled bacon evenly.
8. Bake: Place in the center of the oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and just starting to brown. The center should be just set (it’ll jiggle slightly but firm up as it cools).
   • Warning: Overbaking can make the eggs rubbery—check at 20 minutes, and tent with foil if the cheese gets too brown.
9. Finish and garnish: Let the casserole cool for 5 minutes. Sprinkle with 1/4 cup (35g) chopped dill pickles and 2 tablespoons chopped green onions.
10. Serve: Slice into squares and serve warm. I like to add a drizzle of sugar-free ketchup or a dollop of mustard for the full cheeseburger effect!

Personal Tips: If you’re prepping ahead, assemble everything except the cheese and bacon topping, cover, and refrigerate. Add the toppings and bake when ready. For a crispier top, broil for the last 2 minutes—but keep a close eye, because cheese goes from golden to burned in a flash (learned that the messy way!).

Cooking Tips & Techniques

• Don’t overcook the eggs: The casserole should be just set in the middle when you pull it out. If it’s left too long, the eggs get tough and the texture isn’t as creamy.
• Drain excess fat: After browning your beef, drain off most of the grease—leave a tablespoon or so for flavor, but too much will make the casserole greasy.
• Use freshly shredded cheese: Pre-shredded cheese is convenient, but freshly shredded melts smoother and tastes richer. It’s worth the few extra minutes.
• Customize the seasoning: Taste your beef mixture before baking. If it seems bland, add a pinch more salt, a dash of hot sauce, or extra smoked paprika.
• Layer for even cooking: Spread the beef in an even layer and pour the egg mixture slowly, so every bite is fluffy and moist.
• Watch the cheese: If the cheese starts to brown too quickly, tent the casserole with foil. Nobody likes burnt cheese (well, except maybe my husband!).
• Meal prep tip: Let the casserole cool completely before slicing for neat, tidy portions. It firms up as it cools—great for lunchboxes or freezing.

I’ve made this casserole at least a dozen times, and the biggest lesson? Don’t rush the baking—take it out while it’s still a little wobbly in the middle. And if you’re multitasking (because who isn’t?), set a timer so you don’t forget it in the oven. Trust me, the smell alone will remind you it’s almost done!

Variations & Adaptations

• Gluten-Free: This recipe is naturally gluten-free, but always check your bacon and tomato paste for hidden gluten if you’re sensitive.
• Keto-Friendly: For a higher fat version, use heavy cream and full-fat cheese. You can also add a dollop of cream cheese to the egg mixture for extra richness.
• Spicy Cheeseburger: Add 1–2 tablespoons diced jalapeños to the beef or sprinkle crushed red pepper flakes on top.
• Veggie-Packed: Stir in 1 cup (150g) riced cauliflower or a handful of spinach with the beef for extra nutrition—my kids never notice!
• Different Meats: Swap beef for ground turkey, chicken, or even bison for a leaner option.
• No Dairy? Use unsweetened almond milk and dairy-free cheese. Skip the cheese topping if you’re totally dairy-free—the casserole will still be flavorful, just less melty.

One of my favorite twists is using pepper jack cheese on top and a splash of hot sauce in the beef. It adds a nice kick and wakes up the flavor. You can also swap dill pickles for bread-and-butter pickles if you like it sweeter, or top with sautéed mushrooms for a “mushroom Swiss” vibe. The basic recipe is super flexible, so play with it to suit your cravings or dietary needs.

Serving & Storage Suggestions

For the best experience, serve this low-carb bacon cheeseburger casserole piping hot, straight from the oven. Let it cool for a few minutes so the cheesy top sets up perfectly, then slice into generous squares. I love garnishing with extra pickles, a sprinkle of fresh green onions, and maybe a drizzle of sugar-free ketchup or mustard on top.

This casserole pairs well with a crisp green salad, steamed broccoli, or even roasted cauliflower for a complete meal. If you’re feeling indulgent, add a low-carb milkshake or sparkling water with lemon.

To store leftovers, let the casserole cool completely, then cover the dish tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to 4 days. For longer storage, wrap individual slices in plastic and foil, then freeze for up to 2 months. Reheat in the microwave (covered, 1–2 minutes) or in a 350°F (175°C) oven until heated through. The flavors develop even more after a day—honestly, it’s just as good, maybe better, the next time around!

Nutritional Information & Benefits

Each serving of this low-carb bacon cheeseburger casserole (about 1/8 of the pan) is estimated to have:

• Calories: 420
• Protein: 27g
• Total Carbs: 5g (Net Carbs: 3g)
• Fat: 32g

This recipe is packed with high-quality protein from beef and eggs, plus healthy fats from cheese and bacon—perfect for low-carb, keto, or gluten-free diets. The addition of onions, pickles, and optional veggies sneaks in some fiber and micronutrients. Always check your ingredient labels for potential allergens (cheese, eggs, dairy), and feel free to adapt for your needs. As someone who’s trying to balance comfort food with better choices, I love that this recipe satisfies cravings while helping me stick to my goals!

Conclusion

If you’re on the hunt for a hearty, family-friendly, low-carb dinner that actually tastes like your favorite comfort food, this bacon cheeseburger casserole is a must-try. It’s creamy, cheesy, loaded with flavor—and it fits into just about any busy weeknight or relaxed weekend gathering.

Don’t be afraid to make it your own: add more spice, sneak in extra veggies, or swap out the cheese for your favorite blend. For me, this recipe is one of those rare dishes that gets everyone around the table, asking for seconds, and raving about leftovers the next day.

So, what are you waiting for? Give this a shot, leave a comment below with your favorite twist, or share your cheesy casserole creation on social media. I can’t wait to see how you make it yours—happy cooking, friends!

FAQs About Low-Carb Bacon Cheeseburger Casserole

Can I make this casserole ahead of time?

Absolutely! You can assemble everything (except cheese and bacon toppings), cover, and refrigerate for up to 24 hours. Add the toppings right before baking and bake as directed.

What’s the best way to reheat leftovers?

Reheat individual slices in the microwave for 1–2 minutes, or cover and warm in a 350°F (175°C) oven for about 15 minutes. The cheese gets melty all over again!

Can I freeze this bacon cheeseburger casserole?

Yes! Let it cool, slice into portions, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge and reheat as needed. It’s perfect for meal prep.

Can I use ground turkey or chicken instead of beef?

Definitely. Swap ground beef for turkey or chicken—just add a splash of oil to keep it juicy. You may need to increase the seasoning a little for flavor.

What toppings go well with this casserole?

I love chopped dill pickles, green onions, and a drizzle of sugar-free ketchup or mustard. Sliced tomatoes, shredded lettuce, or even a little avocado work great, too—just like your favorite burger!

Print