Finally, I smooth the top with my spoon and blanket it with the remaining cup of cheddar and the Monterey Jack cheese. I sprinkle the reserved bacon bits right over the cheese. I then transfer the skillet to the preheated oven (if it’s oven-safe; if not, I pour it into a greased 9×13 dish first). I bake it for 25-30 minutes, until the casserole is set at the center—no jiggle—and the cheese is melted, bubbly, and beautifully golden brown on top. The wait is torture because it smells so good!
Pro Tips for Best Results
I tested the binding mixture three different ways: with just eggs, with eggs and mayo, and with eggs and heavy cream. The eggs and heavy cream combination won. The cream adds a rich moisture and helps the casserole set up with a creamy, tender texture, not a dry, eggy one. Sour cream is a great tangy alternative, but heavy cream gives it that luxurious, burger-sauce feel.
Here’s what I learned the hard way about the tomatoes: you must drain them thoroughly. The first time, I just dumped the whole can in, juice and all. The extra liquid prevented the casserole from setting properly, and it turned out a bit soupy. Now, I press the diced tomatoes in a sieve or colander to remove as much liquid as possible. This ensures a perfect, sliceable texture.
Don’t skip the step of removing excess grease after browning the beef. It might seem like you’re removing flavor, but you’re really just preventing a greasy mouthfeel and a puddle of fat at the bottom of your baking dish. The bacon fat and beef juices have already done their job seasoning the meat and onions. Draining the excess is the key to a clean, hearty finish.
Common Mistakes to Avoid
My biggest first-time mistake was not letting the meat mixture cool slightly before adding the eggs. I poured the cold egg mixture directly into the piping hot skillet, and I ended up with little bits of scrambled egg throughout the casserole instead of a smooth, unified binder. Now, I take the skillet off the heat and let it sit for 5-7 minutes before stirring in the egg and cream mixture. This simple pause makes all the difference.(See the next page below to continue…)