Ingredients
1 pound ground beef
½ pound bacon, cooked and chopped
2 tablespoons sugar-free ketchup
2 tablespoons yellow mustard
1 tablespoon dried onion flakes
1 tablespoon ranch seasoning mix
1 cup shredded cheddar cheese
4 large eggs
½ cup milk or heavy cream
½ cup sour cream
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch or 11×7-inch baking dish with cooking spray or butter.
- Cook the beef. In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Break it apart while cooking. Drain any excess fat.
- Season the mixture. Add the chopped bacon, sugar-free ketchup, yellow mustard, dried onion flakes, and ranch seasoning mix to the skillet. Stir until everything is well combined.
- Assemble the base. Spread the beef mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
- Prepare the egg mixture. In a mixing bowl, whisk together the eggs, milk (or heavy cream), sour cream, salt, and black pepper until smooth.
- Pour and bake. Pour the egg mixture evenly over the beef and cheese layers. Bake uncovered for 30 to 35 minutes, or until the eggs are fully set and the center is firm.
- Rest and serve. Let the casserole cool for 5–10 minutes before slicing. Serve warm.
Notes
- Meat substitutions: Ground turkey or ground pork can be used instead of ground beef.
- Extra flavor ideas: Add diced pickles, chopped onions, bell peppers, or a splash of Worcestershire sauce.
- Creamier texture: Mix in 2–3 tablespoons of softened cream cheese with the beef layer.
- Add vegetables: Stir in a thin layer of cauliflower rice for additional bulk while keeping it low-carb.
- Make ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20–30 minutes before baking.
- Freezing instructions: Wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 10 min
- Cook Time: 35 min