Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 6 slices thick-cut bacon, diced
  • 4 oz full-fat cream cheese, softened
  • 3 large eggs
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 0.5 cup heavy cream
  • 1 tsp sea salt
  • 0.5 tsp ground black pepper

Instructions:

  1. Place diced bacon in a cold 12-inch cast iron skillet. Turn heat to medium and render until golden-brown and crispy. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pan.
  2. Increase heat to medium-high. Add ground beef to the bacon fat, breaking into large chunks. Sear undisturbed for 3 minutes to develop a brown crust, then continue cooking until fully browned.
  3. Stir in 1 tsp sea salt and 0.5 tsp black pepper. If there’s an excessive amount of oil, drain all but 1 tablespoon.
  4. Soften the cream cheese. While the beef browns, ensure your 4 oz of cream cheese is very soft. Microwave it for 15 seconds if it’s still cold.
  5. Whisk the binder. In your mixing bowl, beat the 3 large eggs. Whisk in the softened cream cheese and 0.5 cup heavy cream until the mixture is smooth and pale yellow.
  6. Pour the egg mixture over the beef in the skillet. Stir gently to make sure the sauce gets into all the nooks and crannies. Fold in those crispy bacon bits you set aside earlier.
  7. Sprinkle the 1.5 cups of freshly grated sharp cheddar evenly over the top.
  8. Bake the casserole. Place the skillet in a preheated 350°F oven for 15 minutes.
  9. Broil for color. Switch to the broiler for the last 2 minutes until the cheese is bubbling and has golden brown spots.