Low carb cheese & bacon casserole


°1 lb. minced meat
°6 slices of cooked and crumbled bacon
°1 small onion, diced
°2 minced garlic cloves
°1 teaspoon dried mustard
°1 teaspoon of paprika
°salt 1/2 tsp
°1/4 teaspoon black pepper
°1/4 cup sugar-free ketchup
°2 tablespoons of yellow mustard


Preheat oven  375 degrees F.

In a large skillet, cook ground beef over medium heat until it turns brown. Drain any excess fat from skillet.

Add chopped onion and minced garlic to the skillet with the minced meat. Cook for a few minutes until the onions are translucent.
Add dried mustard, paprika, salt and black pepper. Mix well until the beef and onion mixture is coated with the spices.

Add the sugar-free ketchup and yellow mustard to the skillet. Stir and leave the mixture to simmer for a few minutes.
Transfer beef mixture to a greased 9x9-inch casserole dish.

Sprinkle bacon crumbles evenly over beef mixture.
Spread the shredded cheddar cheese over the beef and bacon mixture.

In a separate bowl, whisk the eggs with the heavy cream until well combined.

Pour the egg and cream mixture over the casserole, making sure it covers the entire surface.

Place the casserole in preheated oven and bake for 25-30 minutes, or until the surface is golden brown and the eggs are set.
Once cooked, remove the casserole from the oven and let it cool for a few min.

Garnish with fresh chop parsley before serve