You catch the smell through the steam vent and suddenly you are starving. That smoky bacon aroma mixed with the cheesy goodness hits you right in the feels. You remember bacon cheeseburgers but in a way that fits your low carb lifestyle and your busy day.
Pressure cooking this casserole means the flavors mix up fast and the dish gets tender real quick. You notice that satisfying hiss from the valve and your mouth starts watering as the sealing ring works its thing. Before you know it you got a dinner ready to impress with less stress.
It9s kinda wild how putting a few simple ingredients together in the pot makes such a hearty meal. From crispy bacon to that creamy cheese melt, this casserole9s comfort on a plate. You feel like you're winning at dinnertime.
Why Your Cooker Beats Every Other Pot
- It cooks food way faster than an oven or slow cooker could, saving you precious time.
- The sealed environment traps all the moisture and flavors so nothing escapes.
- The pressure buildup breaks down meat fibers for that tender pull you love.
- It9s great for dishes that wanna meld flavors deeply in less time.
- You can do quick release for fast access or slow release if you want your food to rest a bit inside.
- Cleanup9s easier since you use one pot for cooking and baking all together.
Pressure cookers are awesome for quick and deep-flavored meals. If you9re curious about safety, check out our pressure cooker safety tips. Looking to expand your recipe box? We also have a collection of delicious pressure cooker recipes that you9ll love exploring.
What Goes Into the Pot Today
- ½ pound bacon diced - you want it nice and crispy to add crunch and smoky flavor.
- 1 pound ground beef - the star of the cheeseburger vibe, brown and juicy.
- ½ onion diced - brings that sweet savoriness to the mix.
- 1 clove garlic minced - just a little kick to brighten everything up.
- 4 tablespoons cream cheese - gives creamy richness that melts perfectly.
- 2 tablespoons no sugar added ketchup - for that classic tang without the sugar spike.
- 1 tablespoon yellow mustard - sharp and zesty makes the flavor pop.
- 1 tablespoon Worcestershire sauce - deepens the meaty, savory notes big time.
- 1 teaspoon seasoned salt - you gotta season right for balanced taste.
- 4 large eggs - to bind everything and add protein.
- ¼ cup heavy cream - keeps the eggs rich and silky.
- 1 teaspoon hot sauce - optional, but gives a little edge if you like heat.
- 1 teaspoon ground pepper - fresh cracked if you can for that spice kick.
- 8 ounces shredded cheddar - melty cheesy goodness that brings it all together.
- 1 teaspoon fresh dill - a fresh herb touch to finish the flavor.
The Exact Process From Start to Finish
- Preheat your oven to 350 degrees Fahrenheit before you start the skillet work.
- Dice the bacon and cook it in a large skillet over medium heat until it9s nice and crispy. Use a slotted spoon to scoop it out and set aside.
- Drain most of the bacon grease leaving about 1 tablespoon in the pan. Toss in the ground beef and cook it until nicely browned.
- Add the diced onion and minced garlic to the skillet. Cook for about 3 to 4 minutes until the onion softens and smells amazing.
- Mix in cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt. Stir frequently till the cream cheese melts and everything comes together smooth.
- Take the skillet off the heat and fold the cooked bacon into the beef mix so you get bacon in every bite.
- In a medium bowl, whisk the eggs until they are well beaten. Pour them into the beef mixture and stir to combine evenly.
- Transfer this mixture into a lightly greased 9x9 inch baking dish and spread it out nice and even. Bake for 30 minutes until the eggs are set firmly at the center. Let cool for 5 minutes before you dig in.
Quick Tricks That Save Your Time
- Use pre-diced onions and pre-minced garlic if you want to skip chopping.
- Cook bacon in the microwave on a paper towel lined plate to speed up that crisp factor.
- Whisk eggs in a big measuring cup so you can pour easily without mess.
- While it9s baking, rinse your skillet and tools immediately to save scrubbing later.
Your First Taste After the Wait
The first bite hits you with that perfect blend of crispy bacon and melty cheddar cheese. You notice the creamy texture from the cream cheese mixing with the eggs, making it soft but still packed with flavor.
You feel the subtle tang from the ketchup and mustard and the deep, savory note from Worcestershire sauce making it taste like a true cheeseburger in casserole form. There9s a little zip from the hot sauce if you added it that makes your tongue dance.
The fresh dill on top hits just right, brightening the rich meatiness and adding a hint of green freshness you didnt expect but totally enjoy. This casserole is comforting but never boring.
Your Leftover Strategy Guide
- Let the casserole cool completely before storing, so it doesn9t get soggy.
- Wrap leftovers tightly in aluminum foil or plastic wrap and keep them in the fridge where they9ll stay good for 3 to 4 days.
- You can freeze portions in airtight containers for up to 2 months. Just thaw overnight in the fridge before reheating.
- Reheat gently in the microwave or pressure cooker on a slow release to keep that tender pull without drying out.
Common Questions and Real Answers
- Can I swap bacon for sausage? Yeah you totally can. Sausage brings a different vibe but still great flavor with the same cooking steps.
- Is it okay to use pre-shredded cheese? Yep, just know it might not melt as smooth because of anti-caking agents but it works real good.
- Should I use quick release or slow release? For this dish, quick release works best so you get that valve hiss and don9t overcook the eggs.
- Can I make this dairy-free? You can try swapping cream cheese and heavy cream for coconut cream or dairy free butter but it changes the texture a bit.
- What if I dont have fresh dill? Dried dill works but use less since it9s stronger. Or just skip it if you have nothing handy.
- Why is the sealing ring important? It keeps the pressure inside so your casserole cooks evenly and stays moist. Gotta check it9s seated right before you start cooking.
For related flavor-packed dishes, check out our Easy Homemade Italian Penicillin Soup, a cozy soup to warm you up. You might also want to try our Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners for more comforting meals. And for a sweet finish, don9t miss the Marshmallow Crispy Cookies made easy in the pressure cooker.
Low Carb Bacon Cheeseburger Casserole
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- ½ pound Bacon diced and crispy
- 1 pound Ground beef
- ½ onion 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
- ¼ cup Heavy cream
- 1 teaspoon Hot sauce optional
- 1 teaspoon Ground pepper
- 8 ounces Shredded cheddar cheese
- 1 teaspoon Fresh dill
Instructions
Instructions
- Preheat oven to 350°F.
- Cook diced bacon in skillet over medium heat until crispy. Remove and set aside.
- Drain excess grease leaving 1 tablespoon in pan. Brown the ground beef.
- Add onion and garlic and cook for 3–4 minutes until softened.
- Add cream cheese, ketchup, mustard, Worcestershire, and seasoned salt. Stir until smooth.
- Remove from heat. Stir in bacon.
- Whisk eggs in bowl. Add heavy cream, hot sauce, and pepper. Mix into beef mixture.
- Transfer mixture into greased 9×9 baking dish.
- Top with shredded cheddar cheese.
- Bake for 30–35 minutes or until center is set. Let cool 5–15 minutes. Sprinkle with dill to serve.
