Ingredients
2 pounds ground beef
2 large garlic cloves, minced
½ teaspoon onion powder
1 pound sugar-free bacon, cooked and chopped
6 eggs
1 can (6 ounces) tomato paste
1 cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
12 ounces grated cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C).
- Chop and cook bacon until crispy. Drain grease and set aside.
- Brown ground beef with garlic and onion powder over medium-high heat. Drain excess fat.
- Spread cooked beef evenly in the bottom of a cast-iron skillet or baking dish.
- Stir bacon pieces into the beef.
- In a medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until smooth.
- Stir 8 ounces of grated cheddar cheese into the egg mixture.
- Pour egg and cheese mixture over beef and bacon.
- Top with remaining 4 ounces of cheddar cheese.
- Bake for 30–35 minutes or until the top is golden brown and set.
- Let rest 5 minutes before slicing and serving.
Notes
- For a less eggy casserole, reduce eggs and add more ground beef.
- Add-ins like mushrooms, onions, or pickles work well for extra flavor.
- Leftovers can be stored in the fridge for 5 days or frozen for up to 6 months.
- Customize with jalapeños, diced tomatoes, or pepper jack cheese for a Southwest twist.
- Prep Time: 20 min
- Cook Time: 35 min