Ingredients
2 pounds ground beef
2 garlic cloves, minced
½ teaspoon onion powder
1 pound sugar-free bacon, cooked and chopped
6 eggs
6 ounces tomato paste
1 cup heavy cream
½ teaspoon salt
¼ teaspoon ground pepper
12 ounces grated cheddar cheese, divided
Instructions
- Cook bacon in a skillet until crispy, drain grease, and set aside.
- Brown ground beef with garlic and onion powder over medium-high heat. Drain fat and spread in a skillet.
- Stir in bacon pieces.
- Whisk eggs, tomato paste, heavy cream, salt, and pepper in a medium bowl. Mix in 8 ounces cheddar cheese.
- Pour egg mixture over beef and bacon. Top with remaining 4 ounces cheese.
- Bake at 350°F (175°C) for 30-35 minutes or until golden brown.
Notes
- Reduce eggs and increase beef for a less eggy casserole.
- Optional add-ins: mushrooms, onions, pickles, jalapeños, or pepper jack cheese.
- Halve recipe for 8×8-inch dish or double for a 10×15-inch pan.
- Freeze leftovers up to 6 months; refrigerate 3-4 days.
- Prep Time: 20 min
- Cook Time: 35 min