Carnivore Bacon Cheeseburger Pie

Nothing brings more comfort to my table than this Carnivore Bacon Cheeseburger Pie. Packed with all the savory richness of a cheeseburger yet easy enough for any weeknight, it is pure satisfaction for meat and cheese lovers. When we started eating more carnivore-style meals, this was the first dish my family asked to keep on rotation.

I came up with this pie for a Sunday brunch when my fridge was nearly empty. Now whenever friends visit, they always hope I have it baking in the oven.

Ingredients

• Ground beef: Look for bright red eighty percent lean beef to guarantee juicy flavor
• Bacon: Thicker cut bacon stays tender and smoky after baking
• Shredded cheddar cheese: I use sharp for bold flavor and creamy melt
• Large eggs: Pasture raised eggs yield a rich texture and golden color
• Heavy cream: Adds silkiness and holds the pie together
• Salt: Choose sea salt for cleaner seasoning
• Black pepper: Only if you like a little kick freshly ground is best

Instructions

Prepare the Ingredients:

Lay out all your ingredients and set the oven to three seventy five degrees Fahrenheit. Grease your pie dish thoroughly with butter or cooking spray for easy release later.

Cook the Bacon:

Lay bacon strips in a cold skillet and turn heat to medium. Cook slowly turning as needed until the bacon is perfectly crisp with browned edges about eight to ten minutes. Transfer to paper towels and once cool enough crumble into chunky pieces for the filling.

Brown the Beef:

In the same skillet use the leftover bacon fat for extra flavor. Break the ground beef into the pan and cook on medium heat breaking up clumps until the beef loses all pink and turns brown about six to eight minutes. Spoon out most of the fat but keep a little for taste.

Mix Egg Filling:

In a large mixing bowl add eggs heavy cream salt and pepper. Whisk thoroughly until smooth and pale yellow so the filling bakes up tender.

Combine Ingredients:

To the egg mixture stir in the drained warm beef crumbled bacon and most of the cheese. Gently fold to blend so cheese is evenly distributed throughout every bite.

Assemble and Bake:

Pour the savory mixture into the greased pie dish. Smooth the top with a spatula and scatter any reserved cheese over. Bake for thirty minutes until the surface is puffed with deep golden spots and the center feels set when gently tapped.

Rest and Serve:

Remove the pie from the oven and let it stand for five to ten minutes. This resting period helps make clean slices and brings all the flavors together. Use a sharp knife to cut generous wedges and serve warm.

My favorite part is using sharp cheddar because it creates melted pockets inside every slice. Once after a tough week I made this pie and we ate it picnic style on the living room floor which made it feel like a celebration.

Storage Tips

Let leftovers cool fully before covering the pie dish or transferring slices to an airtight container. Store in the refrigerator for up to three days. To reheat cover with foil and warm gently in the oven so the eggs do not dry out. For a crispy top use the broiler for the last minute.

Ingredient Substitutions

No cheddar on hand Swap for Gruyere or Swiss for a different cheesy edge. For an even richer flavor try a mix of pork and beef in place of all ground beef. If you cannot use heavy cream full fat sour cream also works and gives a tangy twist.

Serving Suggestions

Serve this pie solo or pair it with a side of sliced tomatoes and crisp lettuce for a playful burger platter. It also works as a filling for lettuce wraps. A few dashes of hot sauce wake up the flavors without overpowering the pie.

Cultural and Historical Context

Cheeseburger pies grew popular in American kitchens during the seventies as an easy solution to replicate the drive in taste at home. The carnivore version ditches the bun and all fillers creating a pure celebration of classic diner flavors but with even more protein and richness.

Seasonal Adaptations

If you want a lighter summer version use half as much bacon and opt for a mild cheese. In the colder months boost comfort with smoked gouda and extra bacon. If eggs are especially fresh in spring that is the best time to make this for ultimate color and rise.

This Carnivore Bacon Cheeseburger Pie is a staple recipe for easy family comfort. Enjoy it any time you crave something savory, cheesy, and completely satisfying.

Recipe Q&A

→ Can I use a different cheese instead of cheddar?

Yes, feel free to substitute cheddar with mozzarella, Monterey Jack, or your preferred cheese for a unique flavor.

→ Should the bacon be crispy before adding it?

Yes, cooking the bacon until crispy enhances texture and flavor throughout the pie.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the pie mixture in advance, refrigerate, and bake when you’re ready to serve.

→ Is it possible to make this dairy-free?

You may use a non-dairy cream and cheese alternative, though flavor and texture may vary slightly.

→ What’s the best way to serve this pie?

Let it rest after baking, slice, and serve warm. Pair with simple sides or enjoy on its own.