Equipment Needed
- Large, oven-safe skillet (like cast iron) or a frying pan and a 9×13 baking dish
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C). Then, in my large cast iron skillet, I cook the chopped bacon over medium heat until it’s perfectly crispy. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, leaving every last drop of that glorious rendered fat in the pan. This is where the magic starts. To the hot bacon fat, I add the diced onion and cook it for 3-4 minutes until it’s soft and translucent. The smell is absolutely heavenly—smoky, sweet, and savory all at once.
Next, I add the ground beef to the skillet with the onions, breaking it up with my spoon. As it browns, I season it generously with the garlic powder, onion powder, paprika (if using), salt, and pepper. I let it cook until there’s no more pink, stirring occasionally. Once the beef is cooked, I take the skillet off the heat for a moment. Here’s a crucial step I learned the hard way: I carefully tilt the skillet and spoon out most of the excess grease. Leaving too much can make the final casserole oily. I leave about a tablespoon for flavor.
In a separate mixing bowl, I make the binding sauce. I whisk together the three eggs and heavy cream (or sour cream) until smooth. Then, I stir in the mustard and sugar-free ketchup. To the slightly cooled meat mixture in the skillet, I stir in the drained diced tomatoes, chopped pickles, crispy bacon (reserving a handful for topping), and one cup of the shredded cheddar cheese. I pour the egg and cream mixture over everything in the skillet and stir until it’s well combined. The mixture will look wet, which is correct.(See the next page below to continue…)