This is one of my daughter’s favorite recipes! She loves this casserole! We make it about once a week, during the winter months. It reheats beautifully and can last 3 or 4 meals.
This recipe is hearty and protein heavy. I like to make it on days when I’ve been intermittent fasting all day long. I look forward to it all day long and it definitely fills me up!
Bacon Cheeseburger Casserole
INGREDIENTS FOR THE BEEF
1 pound bacon
1 tablespoon ghee
1 pound ground beef (you can also use Ground Turkey)
FOR THE CASSEROLE
1 tablespoon ghee
1⁄2 cup heavy (whipping) cream
4 large eggs, beaten
3⁄4 cup shredded cheese
Ground black pepper
Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.
In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.
Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.
TO MAKE THE CASSEROLE
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.
Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.
In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.
Top with the remaining half of the cheese.
Bake for 30 minutes, or until the cheese on top is melted and lightly browned.
Let the casserole cool for about 5 minutes before serving.
I recommend incorporating some acidity into this recipe. With all of the cheese and salty meat, a little acidity freshens up this recipe.
• Add 1⁄2 cup of diced pickles into the beef mixture. I never skip the pickles when making this recipe.
• If pickles aren’t your thing, Sliced pepperoncini works well, too.
• Mix 1⁄4 cup of low-sugar tomato sauce, like Rao’s brand, with the cream-and-eggs mixture.