5-6 thick-cut bacon slices ; or 10-12 thin-cut bacon slices
Instructions
Preheat the oven to 350° F
Grease a large pot with ghee. Add onion and garlic to the pot and cook until fragrant for about 5 minutes over a medium-high heat, stirring occasionaly to prevent burning.
Place the beef in the pot with onion and garlic, then cook for a few minutes until browned from all sides.
Add the sliced pickled cucumbers, mustard, ketchup, canned tomatoes, chopped parsley and almond flour. Mix to combine well. Remove from the heat and set aside.
Crack the eggs in a bowl and add heavy whipping cream. Season with salt and pepper and whisk using a fork.
Place the warm cheeseburger mixture into a large baking dish. Add the grated cheddar cheese, pour over the egg & cream mixture and stir with a spatula.
Place in the oven and bake tor 25 minutes at 360°F . Then, top with sliced bacon and place back in the oven for another 15-20 minutes. Once done, place on a rack and leave to cool down for 10-15 minutes.
Serve with crispy greens and more pickled cucumbers.
FoodPals Tip: Store casserole in the fridge for up to 5 days or freeze for up to 3 months and reheat as needed.