Preheat your oven to 350°F (175°C).

Cook the bacon in a skillet over medium heat until crispy. Remove and place on paper towels to drain. Once cooled, crumble the bacon and set aside.

In the same skillet, add the ground beef and cook over medium-high heat until browned, breaking it up with a spoon as it cooks.

Add the chopped onion and minced garlic to the beef and cook until the onion is translucent and the garlic is fragrant.

Drain any excess fat from the skillet.

In a large mixing bowl, combine the cooked beef mixture with half of the shredded cheddar cheese, all the mozzarella cheese, and the crumbled bacon. Mix well.

In another bowl, whisk together the eggs, heavy cream, mayonnaise, yellow mustard, tomato paste, salt, pepper, paprika, onion powder, and garlic powder until smooth.

Pour the beef mixture into a greased 9x13-inch baking dish, spreading it out evenly.

Pour the egg mixture over the beef mixture, spreading it out evenly to cover.

Sprinkle the remaining cheddar cheese on top.

Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.

Let the casserole cool for a few minutes before slicing.

Garnish with pickles and chopped parsley or green onions, if desired.