The pot lid rattles and you know dinner is almost ready. That sound always gets me excited like clockwork. Its a little warning that something tasty is happening just beneath the surface.
You spot the steam sneaking out once you crack the lid a bit. The smell of sizzling bacon and ground beef flooding your kitchen? Dang, that aint nothing but good news. You feel your stomach rumbling already.
Then you remember you whipped up this Low Carb Bacon Cheeseburger Casserole in the pressure cooker. Its kinda the best way to get a hearty meal done fast without the fuss. You gotta love that tender pull you get when the beefs just falling apart, all cheesy and smoky.
What Makes Pressure Cooking Win Every Round
- Cooks your meals way faster than the oven or stove top.
- Locks in flavors like nobodys business.
- Pressure cooks get that perfect tender pull on meats every single time.
- You can do a quick release to jump right outta the kitchen post cook.
- Less water needed so nutrients and taste stay put.
- Sealing ring keeps all that steam and deliciousness inside.
- Easy to clean and way less mess to worry about.
Master pressure cooking techniques with our pressure cooking tips and discover more recipes like this in our low carb recipes collection.
The Complete Shopping Rundown
Heres everything you gotta grab before you dive in. First up, half a pound of bacon. Crispy bacon pieces make everything better.
Then one pound of good ground beef. You want it fresh and not too lean. Next, a half diced onion to add that sweet zest.
Dont forget one clove of garlic, minced up fine. You need around 4 tablespoons of cream cheese for that creamy twist. Two tablespoons of no sugar added ketchup keep it low carb.
Grab a tablespoon of yellow mustard and the same amount of Worcestershire sauce for some tangy goodness. Seasoned salt, a teaspoon, spices it just right.
Four large eggs keep the base solid, plus a quarter cup heavy cream and a teaspoon of hot sauce to wake things up. Ground pepper, about a teaspoon, and 8 ounces of shredded cheddar finish the party.
Last but not least, a teaspoon of fresh dill for a little pop of herb magic. With this lineup, youre set for some serious flavor.
Walking Through Every Single Move
Step one, preheat your oven to 350 degrees Fahrenheit. We gotta crisp up that casserole nice and golden on top.
Chop your bacon up, then cook it in a big skillet over medium heat. You want it nice and crisp. Scoop it out with a slotted spoon and set it aside.
In the same skillet, toss in your ground beef and diced onion. Cook it until the beefs browned and the onion gets soft. Drain off any extra grease so its not too greasy.
Stir in the minced garlic and cook just a minute till it's fragrant and wont burn.
Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt right into the beef mix. Stir it til the cream cheese melts and everythings combined.
Pull the pan off the heat and let it cool just a bit so it wont scramble your eggs.
Whisk up your eggs in a big bowl, then stir in the beef mixture and half the crispy bacon pieces.
Pour all this into a greased 9x13 baking dish, then sprinkle the rest of the bacon on top. Bake for 30 minutes till the eggs set and top gets golden. Let it cool for 5 minutes before digging in.
Smart Shortcuts for Busy Days
- Use pre-chopped onions and pre-minced garlic to save a few minutes.
- Cook bacon in your air fryer for a hands-off crisp.
- Mix all ingredients together in the pressure cooker pot, skip the skillet step.
- Use cream cheese spread instead of block cream cheese to skip melting hassle.
- Make the casserole the night before and just reheat it in the pressure cooker using natural release for moist results.
That First Bite Moment
When you dig your fork in, youre greeted by that smoky bacon crunch on top. The cheddar pulls away just right, making your mouth water before you even chew.
The beef is tender and juicy with that seasoning punch, balanced by cream cheese smoothness. Its like a party on your tongue with every bite.
You feel that kick of mustard and Worcestershire sauce sneaking through, giving it a tangy zip that stops it from being too rich. Just perfect for low carb comfort food.
And that hot sauce? It adds a gentle warmth without stealing the flavor show. Youll find yourself sneaking bites even when youre not that hungry.
Making It Last All Week Long
Store leftover casserole in an airtight container in the fridge. It keeps well for up to 4 days and reheats easily with a quick release on your pressure cooker or in the microwave.
You can freeze portions in freezer-safe bags. Just thaw overnight in the fridge before reheating.
For a grab-and-go lunch, pack casserole in small containers so you can just pop it in the microwave at work.
If you wanna get fancy, crumble cold casserole over a salad or use it as a filling for stuffed peppers. Keeps things fresh and exciting all week.
What People Always Ask Me
- Can I use turkey instead of beef? Yeah absolutely. It cooks a little faster and stays juicy if you dont overdo the pressure time. Check out our Ground Turkey and Zucchini Skillet for a quick adaption.
- Do I have to bake it after pressure cooking? This recipe does its last crisp in the oven. You can skip the oven and just do natural release in the pot for a softer texture. See our pressure cooking tips for more guidance.
- What if I dont have a quick release function? No worries. Use the natural release but it takes longer. Just plan your timing accordingly.
- Can I swap cream cheese for sour cream? You could though cream cheese gives a thicker, creamier texture that holds the casserole better.
- Is this recipe keto friendly? Yep, its perfect to fit into low carb and keto diets with those no sugar added ketchup and eggs.
- How do I keep bacon crispy after cooking? Sprinkle the bacon on last and serve immediately. Bacon tends to lose crunch if mixed in too long.
Low Carb Bacon Cheeseburger Casserole
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
- 1 Baking dish 9x13 greased
Ingredients
Main ingredients
- 0.5 pound bacon
- 1 pound ground beef
- 0.5 onion diced
- 1 clove garlic minced
- 4 tablespoons cream cheese
- 2 tablespoons no sugar added ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 4 large eggs
- 0.25 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon ground pepper
- 8 ounces shredded cheddar cheese
- 1 teaspoon fresh dill
Instructions
Instructions
- Preheat oven to 350°F.
- Dice bacon and cook in skillet over medium heat until crisp. Remove and set aside.
- Cook ground beef and diced onion in same skillet until beef is browned and onion is soft. Drain excess grease.
- Add minced garlic and cook for 1 minute.
- Stir in cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt until cream cheese melts.
- Remove from heat and let cool slightly.
- In a large bowl, whisk eggs, then stir in beef mixture and half of bacon.
- Pour into greased 9x13 baking dish and top with remaining bacon.
- Bake for 30 minutes or until eggs are set and top is golden brown. Let cool 5 minutes.
- Sprinkle with dill before serving.
