Start by heating a large skillet over medium heat. Add the bacon strips and cook for about 8–10 minutes, or until crispy and golden brown. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon grease in the skillet.

In the same skillet, add the ground beef, chopped onion, and minced garlic. Cook over medium-high heat for 5–7 minutes, stirring until the beef is browned and the onions are translucent. Drain fat and season with smoked paprika, salt, and black pepper.

Reduce heat to low and add softened cream cheese to the beef mixture, stirring continuously until melted and combined. Fold in crumbled bacon.

Grease a 9x13-inch baking dish and spread the beef mixture evenly across the bottom. Sprinkle half of each cheese over the beef layer.

In a mixing bowl, whisk together eggs, heavy cream, yellow mustard, and sugar-free ketchup. Stir in remaining shredded cheeses.

Pour the egg mixture over the beef layer, ensuring full coverage. Top with the remaining cheese.

Preheat the oven to 350°F (175°C). Bake uncovered for 30–35 minutes until golden brown and bubbly.

Allow the casserole to cool for 5–10 minutes before serving. Garnish with chopped pickles or fresh parsley if desired.