Our Cheeseburger Casserole is loaded with bacon, pickles, mustard, and cheddar cheese - just like a burger without the bun. It’s great for dinner with leftovers for lunch.
Place a large saucepan over high heat, add the oil, ground beef, salt, and pepper. Break the beef up and cook until browned, then remove from the heat.
1 teaspoon Olive Oil, 1 pound Ground Beef, ½ teaspoon Salt, ¼ teaspoon White Pepper
Place the bacon into a nonstick frying pan over high heat and saute until crisp, drain off the fat and add the bacon to the beef mixture.
5 ounces Bacon
Add the onion, pickles, ketchup, mustard, mayonnaise, Worcestershire, garlic powder, and half the cheddar into the beef mix. Mix well.
1 small Onion, 2 Dill Pickles, ¼ cup Sugar-Free Tomato Ketchup, ¼ cup Yellow Mustard, ¼ cup Low Carb Mayonnaise, 2 tablespoons Worcestershire Sauce, 1 teaspoon Garlic Powder
Add the beef mixture to a casserole dish.
In a bowl, whisk together the eggs and cream, pour over the beef mixture.
3 large Eggs, 1/4 cup Heavy Cream
Top with the remaining cheddar and bake for 30 minutes.
1 cup Cheddar Cheese
Notes
SUGGESTIONS:
Olive Oil. We have also successfully used both lard and grass-fed tallow. You can also use a knob of butter.
Ground Beef. The best ground beef for keto is also the cheapest, which is the highest fat version you can get at the grocery store. Steer clear of lean ground beef.
Salt. Iodized salt is best because it has extra health benefits, tastes the same, and helps thyroid function.
STORE: Store this cheeseburger casserole in the fridge for four days or freeze for up to three months.