Loaded Bacon Cheeseburger Pasta
Creamy loaded bacon cheeseburger pasta with ground beef, melted cheddar, pickles, and a savory sauce...
35-40
total time
6 servings
servings
635 kcal
calories
Introduction: What Is a Carnivore Bacon Cheeseburger Pie?
A Carnivore Bacon Cheeseburger Pie is a rich, protein-forward twist on the classic cheeseburger, transformed into a pie-style bake that sits proudly at the center of any low-carb or meat-focused menu. Unlike traditional pies that rely on pastry crusts and starchy binders, this recipe leans into animal-based ingredients — ground beef, crispy bacon, eggs, and melted cheese — to create structure, flavor, and satisfying texture. It’s a fantastic option for anyone following a carnivore, ketogenic, or gluten-free eating approach, as it removes grains and sugars while amplifying savory, umami-packed elements. The pie combines a well-seasoned ground beef base, ribbons of smoky bacon woven throughout, and a custard-like matrix of eggs and cheese that sets up like a firm quiche but with a distinctly beefy profile. Because the components are simple and familiar, this dish is approachable in both prep and execution: sear your meat with aromatic seasonings, crisp your bacon to preference, combine with beaten eggs and shredded cheese, then bake until golden and set. Beyond dietary alignment, this pie excels as comfort food. It slices cleanly for plated dinners, reheats well for meal prep, and can be scaled up for family gatherings. The fat content ensures satiation, while the savory flavor profile appeals to meat lovers and cheeseburger fans alike. This introduction will outline what you’ll need, the steps to master the recipe, and tips for perfect texture — from preventing a soggy bottom to achieving crisped bacon edges without overcooking the custard. Expect a satisfying balance of crunchy, juicy, and creamy in each forkful: the essence of a cheeseburger reimagined as a hearty, sliceable pie.
Gathering Ingredients: What You’ll Need (and Why)
Collecting the right ingredients is the first step to a successful Carnivore Bacon Cheeseburger Pie. Focus on quality proteins and full-fat dairy to build flavor and structure. Primary ingredients include ground beef (ideally 80/20 for a good fat ratio), thick-cut bacon for texture and smoky notes, eggs to bind and create custard, and shredded cheddar or a blend of cheddar and Monterey Jack for melt and flavor. Salt and freshly cracked black pepper are essential; consider garlic powder and onion powder for classic cheeseburger seasoning. Optional add-ins for extra depth include a splash of heavy cream for silkier custard, Dijon mustard stirred into the meat for subtle tang, and a pinch of smoked paprika to boost smoky character. If you’re strictly carnivore, omit any plant-based seasonings you don’t use and keep to animal-derived flavorings like rendered drippings or bone broth for additional moisture. Produce isn't necessary in a strict carnivore version, but a small amount of chopped onions sautéed in bacon fat can be included if you tolerate it — it will add traditional cheeseburger aroma. Cheese selection matters: aged cheddar brings sharpness, while a milder American-style cheese provides creamy melt. Use room-temperature eggs for more even incorporation into the warm meat mixture. When shopping, pick bacon with moderate smoke and minimal sugar in the cure if you want to avoid sweet notes. Choose grass-fed or well-marbled ground beef for superior flavor and mouthfeel. Finally, line up your tools: a skillet for browning, mixing bowl, pie dish or cast-iron skillet for baking, and an oven preheated to the recommended temperature. Having everything measured and ready streamlines the process and ensures the pie sets perfectly rather than overcooking while you chase missing ingredients.
Equipment and Prep: Tools and Techniques for Success
Preparing for the kitchen tasks will make the cook smoother and the end result more reliable. For this recipe you’ll need a heavy skillet — cast iron is ideal because it browns meat evenly and can transfer to the oven if you’re using a skillet-as-crust approach. Alternatively, a 9-inch pie dish or similar baking pan works well. Use a sharp chef’s knife for chopping bacon and any optional aromatics. A mixing bowl and rubber spatula are useful for combining hot meat with eggs and cheese, and a meat thermometer helps you verify internal temperature so the custard isn’t undercooked. If you prefer a firmer, sliceable pie, choose a deeper dish; for crispier edges, a shallower pan will increase the surface area exposed to heat. Prep steps include precooking the bacon until just shy of fully crisp if you want some chew in finished bites, or crisping until fully done if you prefer pronounced crunch. Drain excess bacon fat but reserve some for browning the ground beef — the flavored fat will season the meat and prevent dryness. Brown ground beef in batches so it sears instead of steams; season during the browning process with salt, pepper, and preferred powdered seasonings. Whisk eggs and any cream or dairy together until uniform, then fold in the warm beef mixture so the eggs begin to set slightly and incorporate flavors. Preheat the oven to the suggested temperature — typically between 350°F and 400°F depending on how quickly you want the custard to set and how crisp you want top edges. Line a rimmed baking sheet under the pie dish to catch any grease that may bubble over in the oven. These small prep details greatly improve texture and reduce surprises during baking.
Step-by-Step Cooking Process: From Searing to Filling
Begin by cooking the bacon in a cold skillet over medium heat so the fat renders slowly and the strips brown evenly. Remove bacon when it reaches your preferred doneness, reserve about a tablespoon of bacon fat for flavoring, and roughly chop the rest once cool. In the same skillet, over medium-high heat, add the ground beef in a single layer to promote browning; avoid crowding the pan. Brown without stirring for a few minutes, then break up the meat and continue until it has deep caramelized bits. Season the meat as it browns with salt, pepper, garlic powder, and onion powder. If you like a cheeseburger flavor boost, stir in a teaspoon of Dijon mustard and a splash of Worcestershire or reduced bone broth to deglaze the pan. Transfer the hot beef to a mixing bowl and allow it to cool slightly so it won’t scramble the eggs on contact. Whisk together eggs (six to eight, depending on pie size), a couple tablespoons of heavy cream if using, and about one to two cups of shredded cheese. Fold the chopped bacon into the beef, then combine the beef-bacon mixture with the egg-cheese mixture thoroughly. For a cohesive texture, ensure the meat is evenly distributed and coated with eggs; the eggs act as binder and custard. Pour the mixture into a greased pie dish or cast-iron skillet, smoothing the top. Sprinkle a final handful of cheese on top for a golden crust. Baking time will vary by depth and oven; check for a set center and a golden top. The result should be a firm, sliceable pie with melted cheese and pockets of bacon throughout. This method yields consistent texture: beautifully browned meat, savory custard, and crisped bacon notes in every bite.
Assembling the Pie: Layering, Filling, and Cheese Techniques
Assembling the Carnivore Bacon Cheeseburger Pie is straightforward but benefits from thoughtful layering and cheese distribution. If using a cast-iron skillet, you can brown meat and then assemble directly in it to take advantage of its heat retention and ability to crisp edges. For a pie dish approach, lightly grease the dish with reserved bacon fat or butter to prevent sticking and add flavor. Spoon a thin base layer of the meat mixture into the dish and press gently to create a compact foundation; this helps avoid pockets of uncooked egg beneath the top. Next, distribute about half of your shredded cheese evenly across the base. This creates a molten cheese layer that both flavors and helps bind the filling. Add the remaining meat mixture, spreading it to the edges. If you reserved bacon pieces for extra crunch, scatter them in the middle and toward the top where they’ll crisp more during baking. Finish with a final sprinkling of cheese to create a golden, bubbling crust. For presentation, you can arrange a few whole bacon strips decoratively across the surface before baking. If you want pronounced browned edges, brush the exposed meat with a little melted butter or reserved fat. Covering the pie loosely with foil for the first portion of baking can prevent overbrowning while allowing the interior to set; remove the foil for the last 8–10 minutes to allow the top to caramelize. The assembled pie should be uniform so that slices hold together and each serving showcases meat, cheese, and bacon in balanced proportions. This assembly method prioritizes texture and visual appeal while ensuring the custard sets evenly throughout the bake.
Baking, Timing, and Temperature: Achieving Perfect Texture
Getting the baking time and temperature right is key to a Carnivore Bacon Cheeseburger Pie that’s set but not dry. A common oven temperature range for this dish is 350°F to 375°F (175°C to 190°C). Lower temperatures favor even cooking and a creamier interior, while higher temperatures brown the top and edges faster. For a 9-inch deep-dish style pie, start at 350°F and plan for roughly 35–50 minutes, depending on thickness; shallower pies will require less time. Use visual cues first: the top should be golden brown, cheese bubbling, and the edges pulling slightly away from the dish. To confirm doneness, insert a knife or toothpick into the center — it should come out mostly clean with just a moist crumb, not wet batter. A digital thermometer is even better: target an internal temperature of about 160°F (71°C) where the eggs are safely set but still tender. If the top is browning too quickly before the center sets, tent the pie loosely with foil and continue baking. Conversely, if the pie is set but you want a crisper top, move it to the broiler for a minute or two while watching closely to avoid burning. Let the pie rest at room temperature for 10–15 minutes after removing it from the oven; this rest time allows residual heat to finish setting the custard and makes slicing cleaner. Resting also lets flavors meld, so the bacon and melted cheese distribute flavor throughout the slice. For frozen leftovers, cool completely before wrapping and freezing. Reheat covered at 325°F until warmed through to preserve moisture and avoid overcooking the eggs.
Serving, Garnishes, and Final Presentation
Presenting a Carnivore Bacon Cheeseburger Pie can emphasize rustic comfort or elevated plating depending on the occasion. For a homey family dinner, slice into wedges and serve on warmed plates so the cheese remains melty. A final flourish of freshly cracked black pepper or a delicate sprinkle of flaky sea salt across the top enhances savory notes and offers a pleasing textural contrast. If you include minimal garnishes (keeping with carnivore principles), small additions such as a few crisp bacon crumbles on each slice and a swipe of melted butter on the crust edge are enough. For gatherings or a more composed plate, pair slices with a small ramekin of mustard or low-sugar ketchup for dipping; these condiments complement cheeseburger flavors while being optional for those adhering strictly to carnivore rules. For a restaurant-style presentation, cut neat slices and arrange slightly fanned on the plate, topping each with toasted bacon pieces and a micro drizzle of rendered beef jus or reduced bone broth glaze. Serve alongside simple, protein-centric sides like pork rinds, smoked sausage slices, or a small portion of roasted offal for a full carnivore tasting experience. Visual contrast matters: a golden-brown top and visible pockets of cheese and bacon make slices enticing. If serving buffet-style, place the pie on a sturdy cutting board with a carving knife and small plates — guests can appreciate both aroma and the pie’s weighty, satisfying presence. Finally, advise diners to allow slices a minute to cool after cutting; molten cheese can be deceptively hot, and resting results in cleaner plates and better texture.
Storage, Reheating, Variations and Nutrition Notes
Storing and reheating the Carnivore Bacon Cheeseburger Pie is straightforward and makes this recipe excellent for meal prep. After baking, cool the pie to room temperature, then wrap tightly with plastic wrap or transfer individual slices to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze wrapped slices or the whole pie for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, place slices in a preheated 325°F oven, covered with foil for 10–15 minutes until warmed through. For a crisp top, remove foil for the final few minutes or finish briefly under the broiler, watching carefully to avoid burning. Microwaving is possible for speed, but it may yield a softer, less appealing texture. Variations: adapt the base with different cheeses (pepper jack for spice, smoked gouda for deeper smoky notes) or incorporate diced ham or cooked sausage for additional meat variety. For a cheeseburger-forward profile, fold in finely diced, sautéed white onion during the browning stage, or sprinkle chopped pickles on individual slices at service for that classic contrast. Nutrition-wise, this dish is high in protein and fat, low in carbohydrates, and calorically dense — suitable for ketogenic or carnivore diets but best enjoyed portioned for balanced energy intake. If you’re monitoring sodium, choose low-sodium bacon or rinse cooked bacon briefly and pat dry to reduce salt. Finally, experiment with pan size and egg ratio to customize firmness: more eggs yield firmer texture, while a higher cheese-to-egg ratio gives a silkier, richer custard. These choices let you tailor the pie to personal taste, dietary goals, and serving context.
Carnivore Bacon Cheeseburger Pie
Hearty carnivore bacon cheeseburger pie — a low-carb, protein-packed comfort meal with crispy bacon, juicy beef, and melted cheese. Easy stovetop-to-oven recipe
total time
35-40
servings
6 servings
calories
635 kcal
ingredients
- 1 lb ground beef 🥩
- 6 slices of bacon, cooked and crumbled 🥓
- 2 large eggs 🥚🥚
- 1/2 cup heavy cream 🥛
- 1 cup shredded cheddar cheese (or favorite cheese blend) 🧀
- 1/2 teaspoon garlic powder 🧄
- 1/2 teaspoon onion powder (optional) 🧅
- Salt and pepper, to taste 🧂
instructions
- 1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish to prevent sticking.
- 2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks.
- 3. Season the beef with garlic powder, onion powder (if using), salt, and pepper, then drain any excess grease.
- 4. Transfer the seasoned beef evenly into the prepared pie dish.
- 5. Sprinkle the crumbled cooked bacon evenly on top of the beef layer.
- 6. Add a generous layer of shredded cheddar cheese over the bacon.
- 7. In a small bowl, whisk together the eggs and heavy cream until smooth and well combined.
- 8. Pour the egg and cream mixture evenly over the layered beef, bacon, and cheese in the pie dish.
- 9. Bake in the preheated oven for 20 to 25 minutes, or until the egg mixture is fully set and the top is golden and bubbling.
- 10. Remove the pie from the oven and allow it to cool for about 5 minutes to set before slicing.
- 11. Slice into portions and serve warm, optionally adding sour cream, sugar-free ketchup, or mustard as toppings.
- Enjoy your hearty, savory carnivore bacon cheeseburger pie as a satisfying meal or a protein-packed snack!
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