Need a simple ground beef casserole to feed your family or friends? They will love this easy low carb bacon cheeseburger casserole.
Don’t you just love the ease of casseroles, especially easy low carb beef recipes? I also love to have the heat of the oven warming the kitchen in the winter.
Casseroles are one of my favorite dishes to make, especially for a cheap meal. I find myself making them regularly. In fact, I’m often known for these easy baked dishes.
I recently created a simple low carb bacon cheeseburger casserole to try out on my family. It was an instant winner, even with my super picky husband and youngest daughter.
My husband is a big fan of bacon and burgers so this keto friendly meal seemed like a perfect fit for him. And, my youngest daughter is a huge cheese lover so that’s why she didn’t fuss about eating it.
So, with the three great flavors of bacon, burger, and cheese, this easy casserole is sure to become a regular on any menu. Unless, of course you’re dairy-free and don’t have a good sub for the cheese.
As I mentioned in the low carb ground meat recipe round up, my family eats a ton of ground venison. Our freezers are always full of it. I don’t even remember when was the last time I actually bought ground beef.
When I refer to ground beef in my recipes, you can bet my dish was made with venison. So, even though is looks like regular burger meat, I made this low carb bacon cheeseburger casserole with deer meat.
It’s the same thing with bulk sausage meat. I always use the venison sausage unless I’m promoting a certain brand of meat. Because it’s wild game, deer meat tends to be better than beef.
It’s been a really mild winter in Connecticut this season so the deer have been living comfortably with plenty of food. It’s the first year our venison supply has actually dwindled down.
We usually give a lot of meat away, but we may not have to this year. It hasn’t been a great year for hunting. I’m taking advantage of that as I can easily see what’s in the freezer and use up the older items.
You can whip up this yummy low carb bacon cheeseburger casserole in no time. It goes especially fast if you already have the bacon cooked.
I like to use the baking bacon method to cook it in the oven until it’s nice and crisp. It results in picture perfect strips and it’s a lot easier than frying in a pan.
There’s a tangy sauce used in the casserole. It’s made with eggs, tomato paste, and cream. The ground burger meat is baked right in with the sauce.
You can either stir the cheese into the meat or the sauce. I ended up stirring the cheese into the sauce. It all gets mixed up in the casserole pan so it doesn’t really make a difference.
After spreading out the meat in the baking pan, the sauce is poured over. I will try stirring the cheese in with the meat next time so it gets more mixed in.
I used freshly grated cheese which was a bit long so it settled on the top of the meat. However, I don’t like using the pre-shredded cheese because it contains a starchy anti-caking ingredient.
I’d recommend grating a block of cheese to use in this low carb bacon cheeseburger casserole. It really does help cut back on the carbs.
And, if you happen to be sensitive to potatoes, like I am, it’s worth staying away from any cheese that adds potato starch. It seems crazy, but all those extra carbs do add up.
The slices are very filling. You can easily feed a crowd with this dish. I ended up with 12 servings from this keto casserole. And, if that’s too much, you can either freeze half or only make a half batch.
I used a regular 9×13-inch baking pan. If you’d like to cut the recipe in half, an 8×8-inch pan will do. When I’m doubling the recipe, I use my large 10×15-inch pan.
Most Low Carbers love their bacon, but feel free to leave it out and add a veggie if you’d like. This basic low carb bacon cheeseburger casserole is very flexible.
I used sharp cheddar cheese in my casserole, but you can change up the cheese too. I love mushrooms and think that would also be a great addition to this versatile casserole dish.
However, I kept the dish rather plain for my family. My husband hates onions and mushrooms so there was no way I was adding those.
I’ve been looking for easy low carb casseroles to bake up in my casserole crock pot. Although I baked this casserole in the oven, I think it would be a great one to do in the crock pot.
I’ll definitely be putting this simple casserole dish on my dinner rotation. With all the ground venison burger we keep stocked up in our freezer, it’s a tasty way for me to bake it up.
Your family is sure to love this basic casserole. Why not give it a try? Need more easy ground meat recipes? Check out the this recipe round-up!
Low Carb Bacon Cheeseburger Casserole Recipe
Low Carb Bacon Cheeseburger Casserole
Recipe Video
Ingredients
- 2 pounds ground beef
- 2 cloves large garlic
- 1/2 teaspoon onion powder
- 1 pound no sugar bacon cooked and chopped
- 8 eggs see note
- 1 can tomato paste 6 ounces
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 12 ounces grated cheddar cheese divided
Instructions
- Brown ground beef with garlic and onion powder.
- Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
- Stir bacon pieces into cooked beef.
- In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
- Stir 8 ounces grated cheese into egg mixture.
- Pour egg mixture over beef and bacon.
- Top with remaining 4 ounces of grated cheese.
- Bake at 350°F for 30-35 minutes or until golden brown on top.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Related Posts
Marie says
I’m going to be trying this recipe asap. I just started my keto diet and am always looking for recipes to try. I have a question about the Spanish rice. Since I’m just starting keto is it ok to eat Spanish rice?
Lisa says
All regular rice should be avoided on keto.
Kathalena says
Makes this tonight for the first time. Hardest part was cooking a pound of bacon and keeping everyone out of it so I could chop it up. Even my pickiest eaters loved it!
Lisa says
I have the same problem when I cook bacon!
Rodney says
I just switched out the cheddar for Swiss and added mushrooms to the beef mixture. Also used Montreal steak seasoning instead of the other seasoning. My fiancé loves mushroom Swiss and didn’t care it wasn’t on a bun at al. Also found some Yukon gold fries for about 16 gras net carbs. I do intermittent fasting and find some carbs don’t effect my weight. Love the recipe. Very versatile!
Lisa says
Yum! Those are some great swaps to change up the flavor.
Marcie says
I need a non-dairy option. Could I use almond milk?
Lisa says
It’s just a bit thinner so you may want to use less or add something as a thickener.
Alyssa says
Accidently put too much tomatoe paste in. I hope it still comes out tasting great
Lisa says
It should be okay, especially if you like a lot of ketchup on your burgers.
Tracey says
Hi ld like to add more veggies to this, do you think rices cauliflower and grated zucchini as well as mushies and onion would work?
Thanks
Lisa says
I don’t see why not. Veggies are always good add-ins to round out the casserole.
Jen says
I haven’t made this recipe but did my own version and added the riced cauliflower. It was really good!
Jill H says
I want to prep this dish a day ahead. Can I make all the layers the night before and cook it the next day or should I should just bake the day before and reheat it. Looks yummy! Hope I hear back tonight otherwise I’ll wing it!
Lisa says
You can certainly prepare this dish a day before if you’d like.
Daniel says
I used 2.25lbs 50/50 wild pork and beef, and some Italian sausages chunks. Drained a can of petite diced tomatoes and used that with less tomato paste. Added fresh chives from the garden, sauteed an onion with 1/2lb chorizo, used 10 duck eggs. Added more cheese, because cheese is delicious. Topped with more Italian sausage and some mushrooms.
Lisa says
Thanks for sharing your changes. Sounds good.
Kevin says
I’ve made this dish 4-5 times now and it’s delicious every time. I decided to substitute the bacon (I know, I know, why would you ever take out bacon??) and use a layer of pepperoni. Everyone loved it! Just a change of pace to a delicious crowd-pleaser.
Lisa says
Interesting mod. Thanks for sharing!
Angela says
IS the recipe figured using venison or ground beef? I know venison has less fat than ground beef & im wondering if the fat is figured on ground beef or venison.
Lisa says
It’s done using ground beef as that’s what most people use. Venison is much leaner with less fat.
Kay Pea says
Thank you for this recipe. I am actually on a “moderate fat” low carb diet, so I used 93% lean ground beef and left out the bacon. It was still really good! My non-dieting houseguest even stole a few pieces of it.
Lisa says
Sounds like it was a good cheeseburger casserole. Nothing wrong in cutting back a little on the fat as there’s plenty in the cheese.
Dana says
any idea what the nutritional facts would be if you used venison in place of beef, and took out the bacon? I’m curious how much that high fat figure would change.
Lisa says
It would significantly reduce the fat and sodium as well as some protein. You can use a program like MyFitnessPal.com to come up with an estimate for the modified recipe. I just don’t have time to do custom calculations.
Melissa says
I can’t see where to make a new comment so sorry for piggybacking on yours!
I wish the recipe said “heavy WHIPPING” cream instead of just heavy cream… I didn’t have any “Heavy cream” (I do have heavy whipping cream) so I used half and half cream… I’m guessing this is why the casserole turned out super wet ;( what a waste of all those expensive ingredients 🙁
Hope it might still taste decent but I’m soooooo disappointed 🙁
Lisa says
Heavy whipping cream and heavy cream can usually be subbed for each other as they only differ a little in fat content. Half and half is not a good sub for heavy cream as the fat content is much lower.
Dave says
Um heavy cream and heavy whipping cream are the same thing. If you failed to understand this and used half and half instead that’s all on you.
Patrick says
WOW! Actually Dave, you’re not only wrong, you’re a jerk. Heavy whipping cream and heavy cream differ slightly. Heavy cream has 6% more fat than heavy whipping cream. Maybe next time be less of a jerk.
Barbars says
Not at all necessary to call someone on this site “a jerk”
Roy Mckeen says
hi Lisa I stumbled on to this recipe today and I am going to try it as a person that no longer has a pancreas I’m always looking for low carb recipes that also taste good.
Lisa says
Hope you enjoy the casserole Roy!
Hillary says
When I put in all the ingredients on Myfitnesspal there are a lot of carbs. What can I use to replace the tomato paste?
Lisa says
MFP isn’t always accurate. You need to look carefully at the data from the ingredients chosen. You can try using a tomato sauce with no sugar added.
Teri says
Can I use spaghetti sauce instead of tomato paste? I don’t have the paste so I’m substituting. Also can I add cream cheese? Thanks
Lisa says
You can, but it’s much thinner.
Jenn Kohl says
Use carb counter!!! It shows net carbs, whereas MFP shows gross carbs (without fiber and added sugar alcohols removed)
Kimberly Elledge says
Is carb counter an app? It’s so hard to get your goals/macros entered into MFP and have them close , much less accurate!
Todd says
Made this tonight with 1lb Ground Elk and 1lb ground Antelope. It was great! Kids loved it and wife loved it. I sautéed up some mushrooms and diced onion instead of the onion powder and used some seasonings I always use on ground meat. Thanks for the great recipe, I will be making it again.
Lisa says
I usually make mine with ground venison. I’ve never had elk or antelope. Maybe we need to go on a hunting trip as we don’t have those animals here.
Steven Worthington says
Been keto for a year now and this is comfortably my favourite Casserole, it’s amazing and so easy to tweak. Why is it so many of you seem to enjoy venison instead of beef? I’ve never even seen venison mince (ground venison) in Australia.
Lisa says
Deer are plentiful here in the US. It’s cheap wild meat for us. Grass-fed beef is a lot more expensive.
Angel says
Love finding that someone else primarily cooks with venison!! We rarely buy beef…and if we do it is steaks. We are trying this recipe tonight!
Lisa says
Yes! It’s our primary red meat here.
Ellen says
Making this for the 2nd time. Unfortunately I don’t have a pan that large so I used two smaller ones and divided between ( last time a friend and I cooked together for our two families ). Will post how smaller pans turn out.
Lisa says
Two smaller pans should be fine, but bake time likely needs to be adjusted.
MONI says
I tried this meal tonight. I must say it was so delicious, I cut back on the eggs. I will being cooking this meal again real soon.
Thanks!
Lisa says
Good to know it still worked out with fewer eggs.
Angel says
How many eggs did you use? And did you add extra beef to make up the difference?
Lisa says
I’m pretty sure she just reduced the number of eggs without adding anything in it’s place. It’s fine to do that if you want it less eggy.
Melissa Phillips says
Made this tonight and it was wonderful!!! I used Roman lettuce and put thin lines of the cooked mixture in them and WOW! Trying some of the other recipes over the next few day and can’t wait to see how they taste. Thank you for this one!
Lisa says
You’re very welcome!
Christine Donaldson says
Am American friend recommended this recipe to me and I decided to try it, even though I live in Spain and some ingredients are a little hard to find. So no bacon but jamon is wonderful. And because it is sliced so thinly, I could just add it to the meat as I was cooking it.
Tomato paste was a bit of a problem the first time I made it so I used chopped fresh tomatoes. And then I found a tin of tomato puree on holiday so bought it specially for this recipe.
Cheddar cheese? Not really but manchego is great. And I’ve found lots of other suggestions in other posts.
Everything is ok and this dish is wayyy beyond ok. It’s deliciously tasty. I’ve now made it 3 times and it’s a staple for us Thank you so much for this recipe.
Lisa says
I’m so glad the recipe worked out for you in Spain!
Mary says
Outstanding recipe!!! Put 6 servings in freezer bags, and the other 6 fir this week’s meals. Great flavor and the lady who suggested dribbling mustard on it before serving gets an A+ in my book. Thank you for this really great recipe. Happy Keto cooking everyone.
Lisa says
Great idea with freezing half for later!
Jennifer says
I made 2 smaller onesand froze one. the family loved it! My question now is what’s the best way to reheat it after freezing?
Lisa says
I’d just pop in oven from freezer and bake a little longer. Or if already baked, I’d reheat in micro or thaw in refrigerator and reheat in oven.
Emily says
I made exactly as recipe stated, except I layered seasoned green beans on top of the meat before I poured the egg mixture. It was really good and a great way to add a veggie in the mix. Thank you for such a wonderful recipe!
Lisa says
Nice touch! Green beans is one of the few veggies my husband and daughter eat so might have to give that a try.
Jodee says
How many servings do you get out a 9×13?
Lisa says
It’s at the top of the recipe… I got 12.
Danielle says
Are you supposed to cook the bacon first before adding it into the casserole? I did not and the bacon looks undercooked.
Lisa says
Per the recipe and prep photo, the bacon is cooked.
Megan says
We really enjoyed this recipe but we did play with it a little. I wish I hadn’t gone with other commenters’ advice about chopping the bacon and cooking it with the ground beef. It resulted in bacon that never got crispy. Next time I will take the extra time to make the bacon in the oven – I think it’s worth it! I was concerned about the eggs so i cut those in half. I did end up adding a bit of garlic salt once it was cooked because it seemed like it needed a little something else. That worked for us. Next time i will add the garlic salt to the beef as i am browning it. It’s easy to play around with this recipe to suit your tastes. Thinking in the future I’ll try adding a bit of mustard and pickles, or trying it with some added mushrooms. Ours only needed 20 minutes in the oven, so with 10 mins of prep time this only took 30 minutes total which is amazing! Will definitely be making this again! Thank you for the recipe!
Lisa says
Thanks for sharing your version Megan!
Rhonda says
Can you use tomato sauce instead of paste?
Lisa says
You can, but it’s a lot thinner.
mike says
This sounds really good, I have to try this. Don’t know how your family might feel about spinach (I thaw from one of those bags of chopped frozen) and or green onions. There aren’t a lot of vegetables I like, but I end up putting green onions in a lot of things. Thanks for putting this out there. Always looking for low carb one pan/pot recipes.
Lindsi says
I was very excited about this recipe since I have been trying a lot of new Keto recipes. I did everything per the directions and it came out very eggy. It was a little soggy so I cooked it 15 minutes longer but it was still the same. It also didn’t have much flavor. I may try again in a few weeks with less eggs and more seasoning.
Yenna says
Keto IS, if you must lable, a dietary restriction. So please stop acting like your restrictions are the only ones out there. Find recipes written with your restrictions in mind rather than complaining about a keto recipe that clearly isn’t. I happen to be diabetic and keto, I’m learning after years of struggling with an insufficient low carb only diet, is literally the perfect option for my health needs. So all of you complainers, please stop.
Education is important when it comes to the healthy, balanced, Keto (LCHF = Low Carb High Fat) way of eating. I’m new to it. I’ve spent almost a year researching it. I took all my information to my doctor to discuss it with him. As soon as I mentioned it he smiled this huge smile and confirmed everything I’d learned on my own. Educating yourself before you decide that insulting a recipe, or it’s author by insulting the recipe they created, on a blog you don’t understand is a good idea.
It takes work to figure out and write recipes. Those that do all that work and then share it for those of us who see seeking them out are good hearted people supporting and encouraging others in their pursuit in healthy eating. I, for one, and forever grateful for bloggers just like this. Thank you for all you do!
I have one question. My wife is a cancer survivor and sometimes eggs cause texture issues for her. It’s it possible to reduce, or remove, the eggs without adding anything to it? Or maybe educate me on the need for the eggs? I’m sorry, I’m still new to this! ☺
Lisa says
The eggs are used to set the casserole and hold it together. You could try it without, but you’d need something to thicken and replace the bulk.
Paula Kramer Luer says
According to DJ Foodie, you can substitute 1 TBSP chia seeds plus 3 TBSP water or broth, wine, etc, mix together and let sit for 15 minutes, for each egg. Play with the recipe and see what works, maybe all chia eggs, or 1/2 and 1/2. I have used the chia seeds instead of bread crumbs in meatloaf and it was great so I expect it would work in this recipe too
Bonny says
We put a drizzle of mayo and chopped pickles on top, it just put it over the top.
Lisa says
I combined two different cheeseburger casserole recipes. I added sliced onions and a brick of cream cheese to the meat mixture. I then placed pickle chips on top of meat and bacon. It is really one of my go to recipes now. Keep up the amazing posts.
Justyne says
This is absolutely amazing. But how many servings is this?
Lisa says
I get 9-12 servings.
Shannon says
Tried this and really liked it. Next time I plan to use ground turkey or pork as one little serving took up half my fat for the day (I’m on keto). And it’s so good I want to have more than one serving 🙂
Dave says
Liked this simple recipe a lot. Also added chopped dill pickles,mushrooms,a dash of liquid smoke and topped it with french fried crispy onions for little crunch.When it came out of the oven and plated it I topped it with yellow mustard for little tanginess.Mmmmmm good.All that was missing was the bun.WE will make this again.
laura says
do you think it would taste as good with turkey meat instead of beef?
thanks
Lisa says
Turkey is an acceptable sub, but I like the taste of beef or venison better.
Melissa says
I was very skeptical about the egg in this, I just wasn’t sure if it would taste good but OMG, this is the most decadent delicious dish ever. Great recipe, thank you!
Lisa says
I’m so glad the recipe was a winner for you!
Elizabeth says
Made this last night, and it was a hit with the entire family! My 6 year old even said, “Thank you for making this, Mom!” Both he and his little brother asked for seconds, which pretty much never happens except with Mac n cheese! My husband, who also eats keto-ish, liked it enough that he said he’d take some of the leftovers for lunch (not something he does often).
It need a few extra minutes in the oven to set in the middle, but that’s often true for my casseroles so it might be a quirk of my own oven. Next time, I’ll use just a little bit more salt than called for and I think I’ll add diced onions to the meat instead of just onion powder. Great recipe, and not too complicated.
Rachael Elizabeth Smith says
If I were to add some diced pickles and tomatoes to this recipe, would I mix them in and bake with the casserole or add them on top after baking?
Lisa says
You could do that or add them on top after baking.
Cami says
I prepared this last night and it was yummy – I omitted the tomato paste and added a tablespoon of Dijon mustard instead. Also when browning the ground beef, I added some dashes of Worcestershire and Liquid Smoke. My husband loved it. Next time I’ll add some sauteed onions and pickled jalapenos as well.
Lisa says
Thanks for sharing your mods!
Cinzia says
Instead of scissors to cut bacon, stick a knife into one edge of the package of bacon, run it around so that you’ve cut the top plastic off.
Then using a chef’s knife you can cut 1 inch pieces or however small sections you want, cutting thru the entire pound of bacon at once. Make sure your knife is sharp. You can break the bacon sections apart easily enough, and they come apart further while cooking.
This is also good to cut the bacon in half if you only want to use half a package, or even if you just want bacon strips. So much easier to handle the small strips while cooking.
Also, I put my bacon in the oven at 400 for about 20mins. Line the pan with foil. FABULOUS, no mess, no need to turn the bacon over while it cooks. You can pour the bacon fat into a jar once done if you use that, and the pan has nothing to scrub-just wash the oil off!
Lisa says
Thanks for the tips!
Kelly says
What is the serving size for this recipe?
Lisa says
It’s 1/12 of the recipe which is a square about 3×3.25 inches in size.
Taylor says
Hi Lisa I love this recipe. I’m trying to figure out a substitute for the tomato paste since it has the majority of carbs. I tried just omitting it and that didn’t really work bc the top layer wasn’t think enough. Any suggestions would be much appreciated!
Lisa says
You can try pumpkin puree. It’s what I use when I avoid nightshades.
Gwen says
Can you layer this with sliced zucchini (think substitution for lasagna noodles), and cook the same amount of time?
Lisa says
I don’t see why not. But, it may release some liquid into the dish.
Rhonda says
Slice and roast the eggplant first then layer and it will be fine.
Lynn says
Oh. My. Goodness. I think this is the perfect casserole! It was love at first bite for me! So rich and filling that a little goes a long way! I cannot get over the yummy combination of hwc and tomato paste! Fed the family for dinner one night and fed hubby for lunch the rest of the week! Thanks for a fabulous keeper!
Lisa says
You’re welcome!
Julie says
i just made this last night and added thousand island dressing on top of the egg mixture and it turned out really, reaally good. Next time, i’m going to add lettuce and sour cream to it as well. I ended up freezing it last night, but what temp would you suggest reheating this in the oven for and how long?? I also love this recipe because I’ve been on the keto diet for a year and it fits well with my ketogenic lifestyle.
Lisa says
I usually just cook longer at the recommended temp.
Sue W says
Any idea what the calories, carbs, fat, etc. would be if you used ground turkey, 6 eggs and half and half?
Lisa says
Fat would be less, but you’d have to plug it into an online calculator like MyFitnessPal.
Yazsha Winesett says
It would’nt change. The tomato paste is where the carbs are.
Know says
It’s easy to do the calculations yourself and FYI ground turkey is terrible for you…full of chemicals.
Krista says
This was truly amazing Lisa and so easy! I did have already cooked bacon from the store and I used sissors as one of the other commenters wrote! Thank you for the tip! My non keto family even went back for seconds. Thank you!
Lisa says
You’re welcome!
Mallory says
Hi everyone! I was hoping to make this tonight but am missing heavy whipping cream. Any substitutes? Would cream cheese work? 😫
Lisa says
You could try almond or coconut milk, sour cream, or plain yogurt.
Lydia Calderon says
Substitute for heavy cream is 3/4 milk and 1/4 melted butter… makes 1 cup heavy cream
Mike says
Holy smokes this is perfection! Definitely will be a low carb choice as the recipe is already laminated on my fridge. I only changed one thing, fried the bacon in with the beef to save time. Thanks so much for posting!
Gust Tatlas says
We just made and it I’d freaking awesome. Tastes just like a bacon cheeseburger. So much so I put a little ketchup and mustard on mine serving.
Fiona says
Hi – I plan on making this ahead of time and freezing it. What temp. and how long would you recommend for re heating?
Lisa says
I cook the frozen dish at 350F for about 25 minutes or until completely heated.
Dottie says
So you cook it through completely then freeze? This would be so good for me because my chickens are in overdrive laying eggs (hubby brought in 21 tonight!) and I could use up a lot at one time! This recipe is excellent! Thank you!
Lisa says
I’ve never frozen it without cooking it first, but that may work too.
Joe says
I cannot thank you enough for this recipe. I made this last night after finding it, and it was exactly what I was looking for. I am going to make it every Sunday night now to have throughout the week for dinners. As everyone else has said, this is such an easy and flexible recipe, but I genuinely just wanted to say THANK YOU!
Lisa says
You’re welcome Joe!
Jane says
YUM! I just made this tonight and it’s a definite keeper.
Jessie says
I am wanting to take this to a Christmas party tomorrow but would rather make it in the crock pot. Has anyone tried this? If so..what setting, how long, etc? Thank you!
Lisa says
That question was answered in another comment. High for 2-3 hours or low for 4-6 hours.
Jessie says
So I made this recipe a couple weeks ago for dinner and loved it! I have a Christmas party Wednesday that I want to bring this dish to, but I think it would be easier to have it in the crock pot. You mentioned in your post that this recipe would be good for the crock pot, but I just wondered if you had tried it yet? How long, what setting, etc? Thanks so much!
Lisa says
I haven’t tried it, but I’d layer it in the crock and slow cook on high for 2-3 hours or low for 4-6 hours.
Bettina M Moore says
I live in NM so I added green Chile… So good!! And now I have extra in the freezer.
Angelina says
When you reheat did you reheat it frozen or thaw and then reheat? And what temperature to reheat?
Pamela says
Made this last week and I’m ready to make it again. The kids and my husband loved it. I don’t always LOVE leftovers but I could not resist this. I ate it for 3 days!! It was amazing.
Rachel Lackie says
Winner, winner in our house. Delicious and Husband and Son said it was a keeper. I didn’t have heavy cream so I used canned Tia Coconut Milk, good if your lactose intolerant. With everything else I followed your recipe. We usually don’t have bacon in the house and not sure if I would use it again. Like I said we all loved it just as is. I made it and put into 2, 8 X 8 Pyrex pans. Freezing the second one.
Lisa says
Good to know it’s good with coconut milk. I’ve been moving to coconut cream rather than using heavy cream.
Katy says
I made this tonight and added a bit of brie on top and used 1/2 cream cheese and 1/2 whipping cream. It was absolutely amazing. Thank you!
Lisa says
Brie and cream cheese sounds wonderful for this!
Ashley Breanna @ HerHeirloom.blogspot.com says
We have made this several times in our home. We really love it with mushrooms baked right in with the meat! We’re planning to top with pickles and lettuce next time we enjoy it. I just assembled the casserole and put it in the freezer, so we will see how well it freezes!
Lisa says
So glad you enjoy this one!
Laure says
Tip for those wanting to save time. Scissors, use scissors to cut up your bacon and cook it up with the ground meat. This tip has saved me a lot of time on many recipes that require bacon bits.
Lisa says
Great tip! I’ll try it.
Marnie says
You nailed it with using scissors to cut the bacon! I highly recommend Kitchenaide scissors and they also work fantastic when cutting up wings..so easy.
Paulette DiPiazza says
I use scissors for many things. They work great for cutting pizza.
Denise says
I have used scissors to cut bacon, greens,pizza,etc saves a lot of time!!!😏
Sabrina says
Just made it and it is delicious!
Thanks for the recipe!
Lisa says
You’re welcome!
Margaux says
Hi Lisa, do you think this will work if I use burger patties instead of the ground beef? If so how many eggs do you think I’ll need since the burgers won’t need binding 😊 Thought it would be nice to just scoop out one burger patty for each person
Lisa says
You can still use the same amount of eggs or reduce them so you’ll have just enough to cover.
Billie Francis says
I am all about low carbs but I wouldn’t serve this because of the high fat and sodium content. Ugh.
Lisa says
Luckily, the fat and sodium (an important electrolyte) aren’t an issue for most people on low carb!
Thomas wright says
This dish sound terrific! Have you tried making this in a cast iron skillet tho?
Lisa says
I haven’t, but if you think it would fit, I’d go for it! I have made it in an enameled cast iron casserole pan.
Mbw says
This sounds terrific. And you are absolutely right, us low-=carbers do not worry about healthy fat or real (not iodized) sat!
Penny says
NOTHING wrong with high (good) fat. Catch up already. And where is the high sodium?!?
Jessica says
Nutritional facts state 1255 mg salt…pretty high.
Lisa says
That number was wrong. Fixed the label.
Joyce LeBlanc says
But that’s what makes it perfect for the Ketogenic diet. Fat is good, not bad. People are losing weight, reversing diabetes, and fixing other health problems with the low carb, high fat way of eating.
Lydia says
Im going to try this using ground turkey and reduced sodium bacon. Also I will substitute fat free half & half for the heavy cream and probably serve with steamed veggies. A great concept and seems like it could be easily tweaked for those of us with dietary restrictions.
Dagny says
You don’t understand keto.
Samantha says
Is this freezer friendly? It looks so good, and I’d love to add it to my ‘male ahead’ list.
Lisa says
It does freeze well if you’d like to save it for a quick meal later.
Jill Wischmann says
Just made this tonight, so good. I did do a few subs, tomato sauce, 8oz for paste and subbed cream cheese instead of whipping cream. Only 18 carbs in the whole thing, only made a 1/2 batch. It made 6 servings. 3 carbs each serving. I made this just for me and my daughter loved it. Loved it, loved it. Thanks so much, down 9 lbs and feel great.
Lisa says
Thanks so much for sharing your mods!
Pam says
Can you use ketchup instead of tomato paste?
Lisa says
You can, but most have added sugar.
Stefanie says
How much cream cheese do you use?
Jessica says
This was a hit with the kids. Quick and easy after work. As some users said cooking the bacon took the longest, however some said they used bacon pieces store bought I have read those have lots of hidden carbs? I used four large eggs because I was fearful of an eggie texture. It turned out great. Thanks
Lisa says
A lot of bacon has added sugar as part of the cure. Some of it does remain in the meat. If the bacon tastes sweet, there’s a good chance there’s hidden carbs.
Cheryl says
Made this last night. Excellent! I agree, next time I’ll make half the recipe, but now I have some lunches in the freezer.
Lisa says
It does freeze well so at least there’s a plus side to the larger casserole size. 🙂
Kate Horrell says
Made this the other night, I added cut up pickles, a 1/2 c of mozz cheese and mushrooms to the egg mix, then topped it off with thawed chopped spinach and cheese on the top, SOOOO good.
Lisa says
Thanks for sharing your modifications. The spinach and mozzarella sound like good adds.
Sades says
I used low carb ketchup, mustard, hambuger seasoning and Worcestershire sauce in my hamburger. I then put some hot sauce in my egg mixture. I didnt use the tomato paste at all.
I guess I used too deep a dish because I had to cook it a lot longer to set the eggs. It was delish. Thanks!
Lisa says
You’re welcome. I’m gladd the casserole worked out for you.
Sheli says
How much of the ketchup, mustard hamburger seasoning and worcestershire sauce did you use?
Jan says
I whipped this recipe up this afternoon while my littles were napping. I was surprised by the amount of eggs, so I actually cut mine down to three just because I like more of a creamy/ cheesy consistency. I also added a scoop full of cream cheese and sour cream to the mix. Added diced onion to the beef while browning, and mixed hand grated medium cheddar cheese throughout the dish. It’s all prepped and ready to pop in the oven! I’m excited. I’ve been on Keto for about a month now, and it’s not always easy to find kid-friendly recipes. Luckily all of my boys are very carnivorous. 😊 I’m going to serve it over macaroni and cheese for my carb-eaters. Thanks for the recipe! I’ll follow up with my review!
Lisa says
Thanks for sharing your mods! Great option for those wanting to cut back on the eggs.
Stefanie says
How did it turn out with the mods? Would you use the cream cheese and sour cream again?
Shirley Winter says
I am thinking of using GROUND TURKEY, TURKEY BACON, EGG BEATERS AND GREEK FAT FREE YOGURT instead of Heavy Cream. This sounds really good, but being a WW, I will modify the recipe. Will let you know how it turns out!
What is your opinion on the recipe change? Would appreciate your response.
Lisa says
If you are watching calories, those would be good changes. It should still be low carb as well.
Kelly says
If you’re goal is ketosis that fat count is too low and the protein count is too high. As previously said though if the goal is just low calories without an emphasis on ketosis then thats a good modification.
Onetha says
Hey how did it turn out I was also gonna make those changes
Pam says
Can this be made 24 hours in advance!
Lisa says
It can!
Kelly says
Could i make this without the cream?
And fewer eggs so the meat still binds but has less calories and fat with removing the cream?
Lisa says
Without the cream and less eggs, you may need to add in another liquid. But, I don’t see why it wouldn’t work without.
Jo says
This was so so good! I had it with a little mayo, mustard, Romain and pickles on top. My girls ate it up quick, and my very picky 6 year old even asked for seconds!
I used only 5 eggs and 1 egg white. And only 3 oz of tomato paste. I also only used 8oz of cheese, because I didn’t want to shred another block lol.
Delicious! I will definitely make again!
Lisa says
Thanks for sharing Jo! It’s great when you find dishes the kids will eat that are also low carb. 🙂
Sarah Stierch says
Yes!! This is awesome!! I halved it (I live alone and can’t handle that much leftover in the freezer!) served it up with avocado and Tapaito hot sauce. I love how I can really build on this recipe – add diced tomato, too! Thank you!
Lisa says
I’ve never had Tapaito hot sauce. I’ll have to look for that one. It does make a lot so doing a half recipe is perfect fewer people.
Jessica says
I love love love this recipe. I’ve made it several times. It’s a go-to low carb favorite. I make it exactly as you posted it and it’s perfect! I have one baking in the oven as we speak. 🙂
Lisa says
Really appreciate you wring in Jessica and I’m glad that it’s become a favorite.
Tony E Martinell says
This has been in my rotation for a while now, a must for those of us low carbing and not wanting to get burnt out.
Lisa says
I’ve got it on my rotation too. Thanks for sharing Tony!
Lisa Jupiter says
Cholesterol 262mg
It looks delightful with all the cheese…. HOWEVER, Egg, ground beef AND bacon. . All that I can force out in words is to for warn, Do you have your MD the cardioologist number on speed dial?
Set up your annual scheduled? ~!!!!!!!! <3
Lisa says
There’s nothing to worry about as eating cholesterol doesn’t raise blood cholesterol levels. Eating trans fats like hydrogenated oils, not healthy fats, are something you need to avoid. I’ve been eating this way for over fifteen years and my blood cholesterol levels have not increased. Read here: Why you should no longer worry about cholesterol in food.
Alina says
I am a medical professional, and I agree. Your body actually creates more cholesterol than you could ever consume. Recent studies prove diet will not change your #’s at all. But, statins will. If you have high cholesterol, it’s genetics, not diet. But, the good news is, taking statins will greatly reduce your risk of heart disease and stroke, if you suffer from high cholesterol.
Lisa says
I’ve actually found that drinking unfiltered apple cider vinegar has helped my numbers go down. Consuming less sugar did cause my number to go down as well, but not as much as the vinegar. However, if I don’t drink the ACV consistently, my number goes back to where it usually is. I’m not worried even though I’m right around 200 because my good cholesterol is super high.
Bettany says
Read more Lisa Jupiter.
As a dietitian, I can tell you something: READ.
Nicole says
I agree with the comments of previous posters… You are very kind and humble!
! Thank you for all you do! I love your recipes and your kind way of expressing yourself to your readers❤
Lisa says
Thanks so much Nicole!
Hunter says
Omg thank you for posting this I just started low carb and am a large man who was gettin extremely tired of salads, and this is the bomb!! Mmmmmmm, just took my third bite and it’s even better than the first two! Five stars, 2 thumbs up, grade A goodness.
Lisa says
Glad you like it Hunter! My husband loves this one too and he’s not a low carb eater.
Cheryl says
I’m going to try this but have to wake children my salt. This recipe has alot of sodium so ill have change that
Windy says
Throw away your table salt and use pink Himalayan sea salt. You wont have to worry about added sodium and will get essential potasium instead!
Dagny says
Salt won’t hurt you unless you have a disease affected by salt. If you’re eating unprocessed you NEED salt (an impt electrolyte). The “salt scare” is not real science. Have a glass of water.
Low Carb with Jennifer says
I featured this recipe in my post 25 Low Carb Dinners the Whole Family Will Love! https://jenniferbanz.com/25-low-carb-dinners-the-whole-family-will-love
Lisa says
Thanks Jennifer! I’ll give your post a couple shares.
aaron says
Tomato paste is not low carb. I dont understand. a single 6oz can of tomato paste is like, 35g of carbs.
Lisa says
It’s spread out over 12 servings.
Gloria says
What is considered a serving
Lisa says
I slice the casserole into 12 pieces and consider a serving one slice.
Mika says
Look at different pastes. The one I use is 5 net carbs and spread out over the entire dish.
Anastasia says
Whatnpaste do you use?
Lisa says
I use an organic kind that comes in a can.
Sara says
Yum yum yum! I added mushrooms and onions to this and cut the eggs back to 6. It was really good but I felt that it needed a tiny bit more of a kick. I’m one of those who likes mayo on my burgers (even the smell of ketchup makes me nauseous – don’t judge) so I added a tiny dab of mayo to each bite and that did the trick! I will definitely be making this again. Thank you for the recipe!
Lisa says
Mayo is a great addition! I always used to mix my ketchup with mayo for burgers.
Becky says
I added some diced pickles to the meat mixture and used 5 eggs + 3 egg whites… SO delicious! Not eggy at all and tasted just like a cheeseburger! My family loved it!!
Lisa says
Great way to reduce the yolks and eggy taste!
Lindsey says
I LOVED THIS!! I have a lot left over and want to pack it for lunch tomorrow. Will it still be okay if it’s put in the fridge over night and re heated in the microwave tomorrow?
Lisa says
It will! I’ve done just that with this casserole.
Erin says
What would you consider a serving size? I made this tonight, used 6 eggs and diced up dill pickles. I think was a hit!
Christy says
This is amazing! The whole family loved it, and we will be making it regularly. I served it with a side salad and dill pickle salad dressing!! YUM!!
Lisa says
Yum on the pickle dressing!
Geoffrey S. says
Do I need to grease the casserole dish or spray it with cooking spray?
Lisa says
If it’s not a non-stick, it wouldn’t hurt.
Bippy says
I made this not expecting much- I’ve had horrible luck with keto crockpot and casserole recipies, but this is DELICIOUS. Thank you so much!
Lisa says
You’re welcome! 🙂
Kylie says
Hi Lisa
I transported this recipe to my fitness pal and it came up as 55 carbs per serve. Does this sound right?
Thanks
Lisa says
You need to look at the ingredients you chose. MFP is known to grab the wrong ingredients or use ingredients with false nutritional information.
Kari Doctor says
Has more like 7 to 10 per serving
Melva Williams says
I just used myfitness pal discovered that it was the way in which the eggs were converted. It was Bordeaux eggs. I changed it and it was then in line with the above nutritional facts.
Ashley Warren says
That’s exactly what happened to me… switched the Bordeaux Eggs and it dropped significantly. I was so confused until I switched it. Thanks!
Erin says
Do you think that this would freeze well? We are just a family of 3, so I was contemplating dividing it into two smaller dishes and freezing one.
Lisa says
It should, but I haven’t tried it.
Erin says
I ended up cutting the recipe in half, and it was a hit!! Even my 3 year old at it. Thanks! I’ll try freezing next time! 🙂
Lisa says
I love when the kids enjoy low carb dinners!
Shanlen says
I plan to cut recipe in half as well; how long did you cook it for?
Mande Rose says
Great dish! I didn’t end up using bacon, do you know what the updated nutritional information would be based on that?
Lisa says
Here’s some data on 1 ounce of bacon:
Calories 153
Calories from Fat 107
Total Fat 11.8g
Saturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 31mg
Sodium 655mg
Potassium 160mg
Protein 10.5g
Dayna says
Lisa! Why 8 eggs? That seems like soon many!
Lisa says
The eggs hold it all together. You can reduce the number if you’d prefer.
Synethia says
Yeah with all of the eggs, the recipe didn’t turn out like I planned, so I’m not sure if I’ll make it again anytime soon, it’s a lot of food going to waste. Maybe perhaps mention in the ingredients that the reader can use less eggs. Because it doesn’t look anything like the picture, I feel like I need one more pound of ground beef, just to cut down on all of the eggs. But thank you for posting, hearty low carb recipes are my favorite!
Lisa says
I can add a note about the eggs and adding more beef for those who prefer it.
Michelle Fisher says
Goodness. It’s not her fault you didn’t like it.
Alli says
Exactly my thought.
Lynne says
Recipe calls for 2 pounds of ground beef with the 8 eggs.
Margie says
How about using egg whites instead? The egg flavor is overpowering.
Lisa says
You can do that or replace some of the whole eggs with whites.
Vanessa Dieguez says
What can I replace the heavy cream with? I have everything but that. Any ideas?
Lisa says
Any dairy product like sour cream, yogurt or cream cheese would work. Or, you could use almond or coconut milk. Whole milk can be used, but it does add more carbs.
Kari Doctor says
I used half and half.Less carbs than milk and I already had it for coffee!
Lisa says
It is a bit more than heavy cream, but totally acceptable to use.
Angela says
Added the mushrooms ! Great recipe and was even good cold when I snagged a bite the next day.
Lisa says
Yum! I love mushrooms!
Emily says
Hi! I’m brand new to cooking and going to try this recipe this weekend. What type of mushrooms do you buy, how do you prepare them, and how much did you put in for this whole casserole? Thank you!!!
Lisa says
I used regular button mushrooms in a can. You can use any mushroom that you like!
Temple Sinclair says
This is a good recipe. Next time I’ll try mushrooms Did u cook them first?
Lisa says
For the best flavor, you’ll want to sauté the mushrooms first. I prefer provolone or swiss cheese with mushroom burgers so you may want to change up the cheese too.
Dana W. Good says
I just made this and I have 3 words: MMMMmmm, MMMMmmm, MMMMmmm!!
Lisa says
Glad you found this one to be yummy!
Phillip Nollner says
so i just put it into the oven…looks delicious…but one of my pet peeves: prep time – 10 minutes!!! from the time i opened the link and decided i wanted to make this, it took me 2:10…yes, that’s 2 hours and 10 minutes…i think it took more than 10 minutes to get the pans and ingredients out and opened…then i cooked the bacon…i am sorry, no one can cook a pound of bacon in 10 minutes, let alone all the rest of the prep…i know they do this on TV when they have peoples to get everything together…but if i am looking for something i can quickly throw together when i do not really feel like cooking, it ain’t this one…unless i cooked and prepped all the ingredients the night before, but who the hell wants to do that? would be nice if online recipes had realistic times.
Lisa says
I actually do this when I have bacon already cooked in the fridge. I can change the prep time to be a bit more realistic. Thanks for the feedback!
Diane says
Can’t please everyone… it took me 20 min. I cooked my bacon in the oven while pre everything else… I will be making this again it was a hit!!!
Lisa says
Oven baking is my preferred method of cooking bacon and it does free up your time to do other things.
stacy p says
I agree, it only took me 20 min to assemble and throw in the oven. And I was able to adjust all my ingredients to suit my family without insulting the original cook!
Nora says
Wow…how rude! You apparently can’t improvise. You could cut the bacon up and cook it while browning the meat or use already prepared bacon. If it took you that long to cook this then you’re doing something wrong. Why come and criticize the author? I’m thankful she posted her recipe idea. It gave me an idea for dinner when I was stuck. I swear some people you have to hold their hand through everything. Thank you Lisa for the recipe. Got it in the oven now.
Lisa says
I hope it worked out for you Nora!
Judy says
I agree
Kari Doctor says
I used real bacon bits.Took me about 15 min to prep and get it in the oven.I had three toddlers running around so I do everything fast.If it took you over two hours that is not the Authors fault.
Donna says
I agree! This was delicious, but took way longer than 20 minutes. Thanks for the recipe!
Lisa says
🙂
Becky says
How do you think diced pickles would taste in this? My kids love pickles on their burgers..
Lisa says
I’m pretty sure it will be delicious!
Linda says
You can cook bacon in the oven in about 10 minutes or so.
Lisa says
When I cook bacon in the oven, it takes 20-30 minutes.
Shucky says
I don’t know what you’re doing or not doing, but I can cook a pound of bacon in 10 mins! I have the bacon and hamburger cooking at the same time amd mix everything else while I’m waiting on that. 10 mins prep sounds about right to me. 15 at the max, unless you are just unorganized. That was me at one time!
Joanne Hill says
I loved this recipe. I have made it twice now. It did take longer then the time you have for the prep time but i’m sure if i pre-baked or fry the bacon and pre shred the cheese. I don’t buy the packaged stuff(to much additives in it) it would be way shorter. I don’t have an issue with the eggs either. Eggs are good for you. Especially when doing Keto or LCHF. I will be making this again. Thank you for a Great and easy recipe.
Joanne Hill says
I’m sorry i didn’t see the “rate with the stars” until after i clicked to send. I give it 5 stars.
Lisa says
Thanks!
Lisa says
I also stay away from any pre-shredded cheese due to added starch (and I’m sensitive to potato starch).
Paula says
Cook your bacon in the oven. Takes 10-12 minutes.
angela says
I used bacon crumbles already cooked to save time. It worked great!
Catherine says
You can cook a pound of bacon in 10 minutes. When a recipe calls for chopped bacon, I cut the raw bacon (even frozen, but that takes a few minutes longer to cook) with kitchen shears and throw the whole thing in the frying pan and start the next thing, stirring occassionally. By the time I’m ready for bacon, the bacon is ready for me. Also, when the bacon will be further cooked in a recipe, concider cooking it slightly less. I made the cauliflower au gratin last night and the bacon was slightly over cooked because of the 50 minute bake time.
Lisa says
Love these tips! Thanks for sharing Catherine!
Jeanne says
Made a double batch tonight for our Bible study group. AMAZING!! Everyone loved it! Two 9 x 13 pans empty when group was over. Can’t thank you enough for posting this awesome recipe!!!
Lisa says
I’m glad your study group enjoyed the casserole!
Yenna says
How rude can you possibly be? Who in the world includes gathering you pans as part of the prep time? Hahaha sorry but that’s just unbelievable. I can cook a pound of bacon in 10 minutes pretty easy. Just cut it up and add it with the other meat.
Sorry, but your complaints are really petty. Do you want her to just come and cook it for you next time? Geez.
Scott Wise says
Made this for my wife tonight, she loved it! The only modification was adding onion, and diced pickles at serving. I’ll be keeping this WINNER! Thank you-
Lisa says
Glad she liked it Scott! I wish I could get my husband to cook low carb for me. 🙂
Eulahleh Williams says
I can’t see a recipe
Lisa says
If you are on mobile, you may need to click the “Read More” button.
Marla says
What temp and how long to cook it for
Lisa says
350F for 30-35 minutes
Rina says
Lisa, my dear, between the “could you do the nutritional breakdown without the bacon for me” to the prep time whiners to the tech-less, you have the patience of a saint. I’m trying this recipe tonight. Thanks for posting and thanks to all those with positive commentary. 🙂
Lisa says
Thanks Rina! 😀
Tamara says
I rarely post reviews on websites but in the case of this recipe I HAD to. I followed the recipe except I used pancetta instead of bacon. WOW. What a delicious casserole. I was skeptical when I put it in the oven, but YUM. So good. A small piece goes a long way. Thank you so much for sharing this wonderful low carb keto casserole!
Lisa says
Thanks for the review Tamara! I’m glad it worked out so well for you! 🙂
Sarah Royce says
I just realized I forgot to buy tomato paste. Can I leave it out or add a small amount of marinara sauce instead?
Lisa says
You can certainly leave it out and add another tomato product. It’s really to mimic the traditional ketchup.
Janeen says
Thanks for answering Sarah…I have medical issues so I can’t eat tomatoes…glad I can omit them as I so wanted to try this. It sounds delicious! What do you think about putting alfredo sauce in it?
Dee says
Hi Lisa
I am allergic to tomato paste,sauce would I be able to used steamed tomatoes puree instead or do you think it would be to thin
Lisa says
It would likely be thinner but still okay.
Jeff says
I made this awesome recipe the first time as written. Now I have modified it with a blend of sausage and ground beef, along with additional spices including cloves, cinnamon, nutmeg and a dash of white pepper – and used it as a filling for stuffed portobello mushrooms. Try it! You’ll like it! 🙂
Lisa says
The mushroom filling sounds awesome. What a great idea!
Marcia Little says
Oh my GAWD that sounds fabulous too! I love this casserole as is, with mushrooms and pickles and with swiss cheese!
Shari Baker says
Great dish and easy. I used 2% milk just a little and a tiny bit of cornstarch. I used the Mexican four cheese blend. So cheesy and topped it off with diced pickles after it baked. Thank you so much for sharing.
Lisa says
You’re welcome Shari!
Lynny says
Hi! How many ounces is one serving? This looks super yummy! Thanks for sharing.
Lisa says
It’s 196 grams in a serving so it’s about 7 ounces.
Kelly says
Hello!
Love this recipe. I have made one extremely similar in the past. My question is: Can this be made 24 hours in advance of baking it? Or, would the ingredients ‘settle’ too much?
Thanks – super recipe! 🙂
Leslie says
Sodium is 1255 mg per serving? Where does this all come from? Yikes
Lisa says
I think that may be a mistake. But, my guess is the bacon.
Dee says
Not sure if it is the blog or advertising format, but I’ve wanted to use your recipes a few times and after becoming frustrated I just go find a similar recipe somewhere else. Here is why from the user end, when coming to your recipe (from Pinterest) it loads fine, you start reading the page & *poof* it disappears, replaced with a link button “Read More” Gosh, yes… that’s what I was trying to do. Continuing means you agree to cookies. *Click* Page Loads. I find where I was & keep reading. Recipe, yes! I scroll through, mentally going through my pantry. And then in the recipe a button “Other ingredients” Why are they missing in the middle of the recipe? Yes, other ingredients, please. *Click* Loading, dim page. Bright Ad banner. Go away ad, click X. Page Forwarding starts to affiliate Amazon page of stuff. No, no… blog & recipe!! Click back, it loads you to 1st page & “Read More”. Ugh. Back again is Pinterest Pin. Game over, start again? Every time, it goes the same. I’ve wanted two of your recipes this week, only to go and find another that doesn’t do all this annoying run around. It isn’t doing all your hard work justice, so I wanted to let you know.
Lisa says
It’s not “Other ingredients,” it’s “Order ingredients” which means you should not click that button unless you want to see where you can buy the ingredients. The “Read More” button is there because I was losing a lot of revenue from people quickly scrolling to the bottom of the post to view the recipe. There is A LOT of time involved in managing a food blog (countless hours spent) and these minor inconveniences ensure that my time is compensated for.
Wendy says
Oh Lisa…you are a saint! It’s easy to read something incorrectly (believe me I know) but I hope Dee was nice enough to acknowledge her error. When I first was reading her comment all I thought was…hmmm I haven’t experienced this at all…then all the “Quotes” and sarcasm along with exasperation because she would have liked two of your recipes. I realize this is my opinion only…and really none of my business. Just wanted to say I haven’t had a problem with your recipes and hope to try this one soon.
Lisa says
Thanks Wendy! 🙂
Tony says
Thanks for sharing the recipe, it’s delicious and will probably be made a staple in my home. It is very rich I will say, do you think if I used fat free or 2% half and half ot would cut down on the richness, without leaving the casserole mushy?
Lisa says
If you want to cut back on the fat, you can use reduced fat products. But, fat is typically a good thing on low carb.
Shay says
Just made this recipe it was amazing!!! I sautéed onions and mushrooms in Worcestershire sauce and added to the meat and bacon. I also placed a layer of diced tomatoes on top of the cheese mix then layered the cheese on top to bake. I used a mixture of Colby jack and Monterey cheeses. Sharp cheddar is not my fav. U definitely have to season to taste which I do for all recipes I follow.
Lisa says
That does sound amazing! I agree that one should season to taste. We typically are light on seasonings in our house and have it available as add-ons.
TT says
Can I use heavy whipping cream instead of heavy cream? I can’t find heavy cream anywhere.
Lisa says
You can use whipping cream if you can’t find heavy cream. There isn’t a big difference.
TT says
I made the casserole today and it’s delicious. The heavy whipping cream worked just fine. I added onions and american cheese(i love american cheese) and it’s super cheesy and yummy. I’m hoping that it will freeze well. Thanks for the recipe!
Lisa says
I’m pretty sure it will freeze ok, but we’ve always eaten quickly so I’ve never had to freeze it.
Gina says
My non-Keto hubby said, “Make sure to get that casserole into a ziplock. That was some good stuff !” I did use tomato sauce and added mushrooms. Was well loved in this household. Thank you for sharing.
Lisa says
It’s always great when the hubby (who doesn’t do low carb) likes a dish!
Jill says
This was a bit bland for me…so, the next time I made it, I added some seasoning to the beef, and some onion and garlic (yes, carbs). I am more ‘Primal’…and it is not necessarily a low-carb way of eating. 😉 It was so much better!
Lisa says
Definitely spice it up to taste!
Leah says
I’ve probably made this recipe a dozen times now! I do use tomato sauce instead of paste for slightly less carbs and I like the texture better. Definitely a great go-to recipe for Atkins or any low carb recipe. Can’t say enough good things about this recipe!
Lisa says
Thanks so much Leah!
Jen says
Amazing! A huge hit with all five of us. Froze leftovers for lunches. Still sooo good!
Making a Mexican version this week!
Thank you!
Lisa says
I’ve got to try that. I love Mexican flavors!
Jacki says
Made this this week-we loved it! Can you tell me how you figured the carb count? Thanks! Making it again soon!!
Lisa says
I plugged it into calorie count using specific brands. Nutrition data can vary depending on specific products chosen.
Keri says
I just made this. Delicious! Thanks so much!! Also, is there 4.4 carbs in the whole thing??
Lisa says
The nutrition data is for 1/12 of the recipe or 1 serving.
Corey says
Lol didnt have all tge ingredients when i started. Used 2% milk only 1 pound of 93% fat oninions and green peppers. Figure its more like a quiche now. In the oven see how it goes. Looks good though and i like the idea of the tomato paste in the mix.
Corey says
Definitely the case of i want this now, but i dont want to go to the store.
Lisa says
🙂
Lisa says
Great way to use what you have on hand!
Diane says
What is your favorite cut of ground beef to use in this? I use the really good kobe wagyu stuff or grpund chuck for burgers, but I am afraid they may be too fatty for a casserole.
Lisa says
If you use the high fat beef, you may need to drain off the excess. I use lean venison ground burger meat as we have a lot of it (husband likes to hunt deer).
Diane says
Thanks!!
Tiffany says
Are the nutritional stats the same if you use venison instead of beef?
Lisa says
Nutritional data is for beef.
Dina says
But what % of fat for the ground beef was used in this recipe? I just want to be accurate? Thanks!
Lisa says
I typically use ground venison which is super lean. Fat content doesn’t really matter, but you may want to drain off the fat if it’s a high percentage.
Alexa Thomas says
Did anyone make a side to go with this? If so, what was it?
Lisa says
I like to have it with a tossed salad.
Carie says
I thought this was great! I love reading the comments about changing up the ingredients for a Mexican version. This is a great dish itself, but being able to change it up for a different version makes it even better and more versatile! Thank you very much!
Lisa says
You’re welcome! I wish I had more time to try those variations. They do sound yummy!
Alyssa says
I just made this tonight and it turned out amazing. I tweaked the recipe to slash calorie.
I substituted fat free half n half for the heavy cream and 2% cheese for the regular cheese. I didn’t use bacon, but I used 42 oz of lean ground beef. Also I used 12 oz of tomato paste. I added in onions (which I cooked with the ground beef) and tiny pickle cubes which I mixed with the cooked beef and onions!
It turned out amazing! Less than 300 calories per serving and it is very tasty! I think the egg-y texture reminds me kind of like a hamburger bun. It was very good!!!
Thanks so much for sharing this recipe!
Lisa says
Thanks for sharing how you cut the calories! I really like the egg base of this casserole too!
Gina says
After it has cooked does the egg mixture like scrambled eggs or different?
Lisa says
It is a bit quiche like.
Jim Robertson says
Why bother to review a recipe after you change all the ingredients?
Sam says
Bland. No one liked it unfortunately.
Lisa says
The seasonings should be adjusted to taste.
Karen says
Can this be frozen for a future meal?
Lisa says
I have not tried it myself so I’m not sure.
JJ says
yup!
Meagan Self says
I dont have any tomato paste on hand….could I maybe use a can of diced tomato or fresh tomato? Not sure how that would alter the recipe.
Lisa says
The tomato paste is just used as a ketchup sub. So you could replace it with tomatoes.
Natasha says
Or sugar free/reduced ketchup might work:) I am hoping anyways!
Kassie says
I made this over the weekend and my picky 8 year old loved it! I followed the recipe but had to use a little less bacon because I only had 12 oz instead of a pound. I can’t wait to make this again!
Lisa says
So glad your pickly little one love it! 😀 I have a picky eater too and she eats this one.
Dominic says
Just made this tonight. It was delicious. I did change the recipe as follows:
Serves: 8
2 lbs 90/10 ground beef
1/4 lb of bacon
4 garlic cloves
3/4 of 1 large white onion diced
5 eggs
1 6 ounce can of tomato paste
salt
pepper
2 jalapenos diced
steak seasoning
1 teaspoon worcestershire sauce
12 oz cheddar cheese (6 oz in the meat, 4 oz in the egg mixture, 2 oz on top
9″x13″ pyrex dish
Cooked for 35 mins at 350, broil on high for 5 minutes.
It was incredible! I am so glad I found this recipe. I added cheese into the meat mixture and it really helped keep the casserole together. The flavor was awesome and the dish was really filling. My fitness pal put this recipe at 583 cals, 6 grams of carbs, 44 grams of protein, gave me 8 servings. Perfect for my keto diet. Here are some pictures I took of the process: http://imgur.com/gallery/yHvYB
Lisa says
Thanks so much for sharing your changes Dominic! Sounds and looks delicious!
Stephanie Travis says
My husband doesn’t like eggs. Can you see/taste the eggs in this recipe?
Lisa says
It can be a bit quiche-like. You can try reducing the number.
Amanda Whitson says
I don’t want to make a 9 by 13 1 how would I cut that in half to make it like an 8 by 8 it’s only me
Lisa says
You can just cut the recipe in half and bake at a shorter time.
Cat says
The above link redirects to German Chocolate Zucchini Cake. 🙂 I am also looking for the smaller 8×8 version of the recipe. Thanks!
Lisa says
Oops. Fixed. You just have to cut this recipe in half for an 8×8 size.
Stacey says
Thanks for the recipe! I have a VERY GOOD low-carb eater over here in my house, and I want to cook as much as possible for him. This took no time at all and I’ll send an update when we’ve eaten dinner!
Lisa says
Hope he loves it Stacey!
Della says
I made this tonight and it was delicious! I used 2 1/2 lbs of meat, added another quarter to half cup of heavy cream, I also added a generous amount McCormick Montreal Steak seasoning, and some worcestershire when browning the meat, I omited the salt due to the seasonings, and salted individual portions to taste. It turned out great, and feeds a family of four for 2 + dinners. Thank you for this recipe.
Della says
Oh! I also chopped 2 onions and added fresh minced garlic!
Lisa says
Thanks Della! I do try and change the seasonings with this one a little each time I make it. And, the Montreal Steak seasoning is one I always have on hand so I’m going to give that a try.
Peggy says
Can you make it up a head of time ?
Lisa says
You can if you just want to heat it up on low before serving.
Rita says
Thank you so much for sharing your experiences in the kitchen. My family loves this recipe. This evening I changed it up now that I have the concept down to make a terrific low carb casserole. I made an enchilada casserole and it turned out great. Living in South Texas we are used to having Mexican food regularly. I omitted the bacon, and added chopped onion and jalapeños, 1 tbs Chile powder, 2 tsp cumin, and a few extra cloves of garlic. I cooked all of that in with the meat. After taking it off the stove I stirred in 2 cups of colby-Jack cheese and spread the mixture in the dish.. I sprinkled extra Chile powder, cumin and some garlic powder in the sauce before pouring over the meat. Ofor course extra cheese went on top. I can’t wait to experiment with other seasoning!
Lisa says
Oooh! I’ve got to try this Mexican version!
Kim says
How long do you cook it in the crock pot? I’m going to make this, but would love to cook in crock while at football practice!
Lisa says
I’d say the standard 3-4 hours on high or 4-6 hours on low.
Sherri says
Made this tonight for the first time. My husband is a very picky eater and he loved it so much he went back for seconds. I am a type 2 diabetic and I am so happy to be able to add this to my meal planning. The only thing I would do differently is add some cheese to the meat before pouring the sauce mixture over it. I love the versatility of seasoning as you like. Thanks for the recipe!
Lisa says
Great suggestion on the cheese. The more cheese, the better!
kelsey says
Do you need that many eggs?
Lisa says
You could probably reduce the number to 5, but it’s kind of an egg bake.
Alicia says
Very yummy recipe. It took my family a few bites. It was different then anything we have had before, but everyone enjoyed this recipe. Will be making this again.
Lisa says
Awesome! Glad the family liked it.
Carleen says
Thanks so much for the recipe, just tried it tonight, it was AWESOME – I only made 1/2 recipe in case I didn’t like it, but it was delicious! Then I didn’t want to have to share with my 3 older teenage boys because they loved it too! I have just enough meat to make a full batch tomorrow. Bacon just makes everything better! I think I’m going to have it for breakfast tomorrow with a fried egg on top – yummy!
Lisa says
Love the idea of breakfast and adding the egg. Gotta finish it off before those hungry boys do. 🙂
Mike says
Tried this one and looked promising. Ended up being pretty bland using fresh onion and adding cayenne. Thank you for sharing anyway.
Lisa says
It’s definitely one of those recipes that should be modified with seasonings and toppings of choice.
Lisa Bateman says
I made this for supper tonight. It was delicious. My husband even liked it and he is very picky.
Lisa says
Good to hear that the picky husband enjoyed it. I’ve got a picky hubby too and he’ll eat this one. 🙂
Patricia says
Lisa, the recipe sounds good and I’m going to give it a try although I’ll probably quarter the recipe. This is a lot of one dish for a single person. I LOVE baked bacon! You’re right, so much easier and it doesn’t curl as much.
I have one other comment though. Why don’t people use spell check or proofread their articles. The word you use for purchase is spelled bought not bout. I also noticed the word “if” when you intended “is”.
Lisa says
Good comment. I usually don’t catch those because it passes the spell check. I have a hard time catching them manually, but I’ll see if there is a way a grammar checker would find it.
Lily says
What a humble woman you are. God bless you.
Angie says
Seriously? Lisa shares this amazing recipe with all of us, for FREE, and you feel the need to criticize her grammar? I suppose you’re one of those “perfect” people who never make mistakes. Did you know: it’s possible to read something you don’t like or feel the need to correct, and NOT say anything? You can just go on with your life. Imagine that!
Lisa says
Thanks Angie! I think the problem is that I’m proofreading at 5am!
Ellen says
You truly should not have to explain youself 🙂 Thank you for this recipe, it is on my menu tonight. So many wonderful ideas on how to modify it to taste.
Lisa says
Hope you enjoy the casserole!
Lynn says
Lisa, thank you so much for this recipe. Its definitely going to be a staple here from now on. I just wanted to let you know what I did to mine. First of all, this would have made a HUGE casserole and I really didn’t need to make that much. So I halved it…everything straight down the middle…What I did though was instead of using onion powder, I used chopped fresh onion and cooked it with the hamburger and garlic (I used waaaaaay more garlic than called for lol). I cooked the meat mixture the night before and let it cool to room temperature before putting in the fridge..this morning I cooked the bacon while I was making bacon for breakfast..(I bake mine too)…chopped it up when it cooled and added it to the meat bowl…when I was ready to make the casserole, I just nuked the meat just a little to take the cold edge off but not be warm because I was afraid it would cause the eggs to scramble…the rest I followed per your recipe and it came out fabulous…today was a weird day and it got chilly and rained so I couldn’t have planned a more perfect night to make it…thanks again!!!!
Lisa says
I agree with using the fresh onion. I would have used it if I had some. Always makes it taste better along with extra garlic!
Jodi says
Just made this tonight…. DELICIOUS!! I didn’t have cheddar cheese, so I used a Mexican blend cheese. It tasted just like a bacon cheeseburger! Family loved it. They are “quiche-phobic”, and didn’t even realize there were eggs in the recipe! Thanks, Lisa!
Lisa says
Love that you were able to sneak in those eggs undetected! 😊
Michelle Beck says
I’m sorry but I made this today and it was awful. Bland and my husband had to cover it in catsup to get it down. I added extra garlic, fresh onion with the beef, extra cheese, but we kept asking ourselves why didn’t we just make some bacon cheeseburgers? Thanks for the effort but this one needs work.
Lisa says
I made it into a casserole to easily bring to work and heat in my lunch crock. I add the flavorings after so I can change up the leftovers.
Tom says
It’s a low carb dinner. It’s an alternative to cheeseburgers. Yes if your not counting carbs make a cheeseburger duh.
Lisa says
I actually prefer the casserole as the leftovers reheat much better than burgers. I rely on leftovers as easy lunch at work!
Melissa says
Could I use milk instead of heavy cream?
Lisa says
I don’t recommend whole milk due to the high carb count, but almond or coconut milk are good subs.
Jessica says
I’d like to add some mushrooms and broccoli. Would you cook them first or add them raw?
Lisa says
I’d cook the mushrooms first. If you don’t like the broccoli crisp tender, you probably want to cook it first too.
Sandy says
Can you substitute full fat coconut milk for the heavy cream? My husband and I both have dairy sensitivity and would not do well with the heavy cream.
Michelle says
First-LOVED IT! Question though. I used fresh large eggs. Also traded the beef for turkey. The turkey was totally cool before going into the pan. I thought if it set for a little while and cooled it would it just seemed a little soft/liquid…I followed recipe tothe “T”. Any guesses why? Still YUM-O!!!!!! I will definitely make this again even if I have to use a spoon LOL.
Lisa says
Yea! Happy that it worked for you! 🙂
titan tyler says
I use turkey all the time (my twins say they dont like ground turkey) but they eat it and never know. I add a few dashes of Worcestershire sauce and a bit of salt free beef bullion powder. Totally transforms that turkey into beef
Lisa says
The right seasonings certainly does wonders!
Shannon says
I made this and I’m not sure what I did wrong… Is the inside supposed to be like scrambled eggs?
Lisa says
Mine was not like scrambled eggs. Was the sauce well mixed before adding? Maybe the meat was too hot when adding the sauce. Not sure.
Sara says
I made this tonight and my whole family liked it. I thought it was extremely delicious. I just got back on low carb and am always happy to find easy yummy low carb recipes. Thanks for sharing!
Lisa says
You’re welcome Sara! Good luck to you on your return to this way of eating.
Carol says
I made this for dinner tonight. It’s very good! I’ll definitely make it again.
Lisa says
So glad you liked it! 🙂
Brianna says
I’m confused about the nutrition information, are the numbers you provided based on one serving size or the whole casserole? Looks yummy though.
Lisa says
Counts are per serving, not the whole recipe.
T. A. Solomon says
Thought this looked yummy but 1225mg sodium per serving?? That’s more than half of the recommend daily allowance! Guess you never said low sodium…just low carbs. Any ideas on reducing the sodium??
Lisa says
Using low sodium bacon brings it way down. And, I think that number might be inaccurate. It’s not that salty.
Barbara says
Can I use tomato paste in the tube and if I can how much should I use
Lisa says
I’m not familiar with the one in the tube, but I believe you would use half the amount because the one in the tube is double concentrated.
KIm says
Yes need 6oz.!!!
Nicole says
This may seem like a silly question but the cheese…by weight or my measuring cup?
Lisa says
The cheese amount is by weight and you can use more or less.
Dave says
You mentioned a casserole crockpot as an option…how about a regular crockpot? Do you think the egg mixture would set up well?
Lisa says
I’m pretty sure it would cook well in a crock pot. It may not be as firm, though.
KarenGillespie says
How long would you say the bacon cheeseburger casserole should cook in a crock pot?
Lisa says
I’d go for 3 hours on low.
Toni says
This sounds so good- I have it in my oven right now!
Lisa says
Hope it was as yummy as mine!
Jocelyn (Grandbaby cakes) says
This casserole is everything.
Lisa says
Thanks Jocelyn. It really is!
Ashley - Baker by Nature says
Holy yum!
Lisa says
Yes it is!
Lisa says
Looks so good! I think I will try this and add some shredded Jicama to give a “hash brown” casserole appeal to the kids!
Lisa says
Great idea!
Christie says
Delicious! Can’t wait to try this recipe!
Carla says
The eggs are missing from the instructions… Maybe to be added to the tomato paste mixture? Looks
Delicious!
Lisa says
Thanks! Fixing it now. It is added with the tomato paste and cream.
Juli says
what exactly is the Cream? I’m fairly new to baking and dieting….
Lisa says
It’s the heavy cream.