- 1 pound lean ground beef
- 3 strips of thick sliced bacon, cut up
- 1 small onion, diced
- 1 large garlic clove, minced
- 1 cup shredded cheddar cheese
- 3 eggs, beaten
- ½ cup mayo
- ½ cup heavy cream
- About 1 tablespoon Worcestershire sauce (optional)
- 8 oz. baby Portobello mushrooms, thickly sliced (optional)
Preheat the oven to 350 degrees F.
In a large skillet cook the bacon until cooked and slightly crispy.
Remove all but about a tablespoon of the bacon grease. Add the onions and garlic.. and cook until the onions are soft. Add the ground beef and add the splashes of Worcestershire sauce. Cook until the beef is brown and cooked. *Add the mushrooms toward the end as the beef finishes cooking.
The mushrooms will release quite a bit of water.. that’s okay. When the beef finishes cooking and the mushrooms are semi soft… add the bacon back into the pan… mix well and then remove the mixture to a 9 x 9 inch square baking dish.
Sprinkle the cheddar cheese over the top of the meat mixture.
In a medium bowl, mix the beaten eggs and mayo well. Add the heavy cream and mix until smooth. Pour the mixture over the top of the casserole.
Bake for 40-45 minutes until the top is set and golden in color.
Remove from the oven and allow to set for 5-10 minutes before serving.