Place the chopped bacon into a large skillet set over medium heat and cook it slowly until it turns lightly crisp and releases its fat. Stir occasionally so it cooks evenly without burning. Once done, transfer the bacon to a plate lined with paper towel and set it aside, leaving the flavorful fat in the pan.

Add the ground beef to the same skillet and increase the heat slightly. Break the meat apart with a spatula or wooden spoon as it cooks, making sure there are no large clumps. Cook until the beef is fully browned and no pink remains. Carefully drain off any excess fat so the casserole doesn’t turn greasy.

Season the cooked beef evenly with salt, black pepper, and garlic powder. Stir well so the seasoning coats all the meat, then add the cooked bacon back into the skillet. Mix thoroughly so the bacon is evenly distributed throughout the beef.

Lightly grease a baking dish with butter or oil, then transfer the beef and bacon mixture into it. Spread everything out into an even layer, smoothing the top so the casserole bakes uniformly and slices neatly later.

In a separate bowl, crack the eggs and add the creamy base. Whisk until the mixture is completely smooth and well combined, with no visible streaks of egg remaining. This mixture will help bind the casserole and keep it moist.

Slowly pour the egg mixture over the beef layer in the baking dish. Take your time and pour evenly, allowing it to seep down into the meat. If needed, gently lift parts of the beef with a spatula to help the mixture distribute instead of pooling on top.

Sprinkle the shredded cheese evenly over the entire surface of the casserole. Make sure the cheese is well spread so every slice gets a good amount and the top melts evenly into a golden layer.

Place the dish into a preheated oven and bake until the casserole is fully set in the center and the top is lightly golden and bubbly. The edges should look slightly crisp, and the middle should no longer jiggle when gently shaken.

Remove the casserole from the oven and let it rest for about 10 minutes before slicing. This resting time allows the layers to firm up, making it easier to cut clean portions and improving the overall flavor and texture when serving.