Bacon Cheeseburger Pie

Before You Begin

• ✱Recipe makes 6 generous servings with golden cheese crust
• ✱Use a 9x13 inch baking dish greased with butter or bacon fat
• ✱Sharp or extra sharp cheddar recommended for maximum flavor

Ingredients

• •2 lbs ground beef (80/20)
• •8 strips bacon, thick-cut
• •6 large eggs, room temperature
• •1/2 cup heavy cream or water
• •2 1/2 cups sharp cheddar cheese, shredded
• •1 1/2 tsp sea salt
• •1/2 tsp black pepper
• •2 tbsp butter or bacon fat(for greasing the dish)

Directions

1. 1

   Preheat oven and prep dish: Preheat your oven to 350°F (175°C). This moderate temperature cooks the eggs gently without overcooking the meat or making the cheese greasy. Generously grease a 9x13 inch baking dish with butter or bacon fat - get into all the corners so nothing sticks.

2. 2

   Cook the bacon: Cook the bacon first in a large skillet over medium heat. You want it deeply crispy, about 8-10 minutes, flipping occasionally. It should snap when you bite it - that's the texture you're after. Drain on paper towels, then chop into small pieces about the size of a pea. Set aside.

3. 3

   Brown the ground beef: In the same skillet (keep that bacon fat!), add the ground beef. Break it up with a wooden spoon or spatula as it cooks. You want small crumbles, not big chunks. Cook over medium-high heat for 8-10 minutes until it's fully browned with some crispy edges. Season with 1 teaspoon of the salt and all the black pepper while it cooks.

4. 4

   Layer meat and bacon: Once the beef is done, drain about half the fat if there's a lot - you want some for flavor but not a grease pool. Transfer the hot beef to your prepared baking dish and spread it evenly across the bottom. Sprinkle the chopped bacon over the beef, distributing it evenly so every bite gets bacon. Let this cool for 5 full minutes - don't skip this or the hot meat will start cooking your eggs.

5. 5

   Prepare egg mixture: While the meat cools, crack all 6 eggs into a large mixing bowl. Add the heavy cream (or water if you prefer), the remaining 1/2 teaspoon salt, and whisk vigorously for about 45 seconds. You want it completely smooth and slightly frothy - this incorporates air for a lighter texture.

6. 6

   Add cheese to eggs: Add 2 cups of the shredded cheddar to the egg mixture. Stir it in gently with a spatula or spoon until the cheese is evenly distributed throughout. The eggs will be thick and chunky with cheese - that's perfect.

7. 7

   Pour over meat: Pour the egg and cheese mixture slowly and evenly over the cooled meat and bacon in the baking dish. Use a spoon to gently push the mixture into any gaps, making sure it reaches all corners and covers the meat completely. The liquid should come up through the meat but not completely submerge it.

8. 8

   Top with cheese: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. This creates that beautiful golden cheese crust we're after. Press it down very gently so it sticks to the wet egg mixture underneath.

9. 9

   Bake until golden: Carefully transfer the dish to the center rack of your preheated oven. Bake for 28-32 minutes until the top is golden brown, the edges are bubbling, and the center is just set. It should jiggle very slightly in the middle when you gently shake the pan - that means it's perfect. An instant-read thermometer inserted in the center should read 160°F.

10. 10

    Rest before slicing: Remove from the oven and - this is critical - let it rest on the counter for 10-15 full minutes. I know it's tempting to cut into it immediately, but this resting time allows the eggs to finish setting, the cheese to firm up, and the whole thing to become sliceable instead of soupy. Cover it loosely with foil if you want to keep it hot.

11. 11

    Slice and serve: After resting, use a sharp knife to cut into 6 equal portions. Wipe the knife clean between cuts for the neatest slices. The pie should hold together beautifully, with visible layers of meat, bacon, and that golden cheese top. Serve hot with extra bacon crumbles or a dollop of sour cream if you like.

12. 12

    Meal prep storage: For meal prep: Let cool completely, then cut into portions. Wrap individually in foil or plastic wrap. Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10-12 minutes until heated through.

Nutrition Information