Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel–lined plate. Crumble when cool. Reserve about 1 tablespoon of bacon fat in the skillet and discard the rest (or save it for another recipe).

Sauté onions and garlic: Add the diced onion to the skillet with a splash of avocado oil if needed. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Brown the beef: Add ground beef to the skillet. Season with salt, pepper, smoked paprika, and Worcestershire sauce. Break it apart with a spatula and cook until browned with no pink remaining, about 6–8 minutes. If there’s excess grease, drain most of it.

Add burger flavor: Stir in yellow mustard and sugar-free ketchup. Fold in half the chopped pickles. Taste and adjust seasoning. The mixture should be well seasoned and slightly tangy.

Make the creamy custard: In a bowl, whisk eggs, heavy cream, and softened cream cheese until smooth. A hand mixer helps remove lumps. Season lightly with salt and pepper.

Assemble the base: Spread the beef mixture evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar on top.

Pour and top: Pour the creamy custard over the beef and cheese. It will seep in a bit—that’s good. Top with the remaining 1 cup of cheddar and the crumbled bacon.

Bake: Place in the oven and bake for 20–25 minutes, until the center is set and the top is bubbly and golden around the edges.

Finish and garnish: Let the casserole rest for 10 minutes. Sprinkle with remaining chopped pickles and green onions if using. Slice into squares and serve with extra mustard, ketchup, or hot sauce on the side.