Preparation Steps

• Heat oven to 375°F. Line a rimmed sheet pan with foil. Spread the diced bacon on the pan and bake 12–15 minutes until crisp. Transfer bacon to a paper towel–lined plate and reserve 1 tablespoon of the bacon drippings.
• While the bacon cooks, whisk the eggs, heavy cream, hot sauce, and black pepper in a bowl until smooth; set aside.
• In a small bowl, stir together the softened cream cheese, ketchup, mustard, and Worcestershire until completely smooth to create a quick sauce.
• Warm a large skillet over medium heat with 1 tablespoon reserved bacon drippings. Add onion and cook until softened and lightly golden, 3–4 minutes. Stir in garlic for 30 seconds.
• Add the ground beef, kosher salt, and smoked paprika. Cook, breaking up the meat, until no pink remains and moisture has mostly evaporated, 6–8 minutes. Drain any excess fat if needed.
• Off the heat, fold the cream cheese sauce into the beef until creamy. Stir in half of the shredded cheddar (about 5 ounces).
• Grease an 8×8-inch baking dish with a little bacon drippings. Spread the beef mixture in an even layer. Pour the egg mixture evenly over the top. Sprinkle with the remaining cheddar and scatter the crisp bacon over the surface.
• Bake 20–25 minutes, until the center is set and the edges are bubbling. For deeper browning, broil 1–2 minutes. Rest 10 minutes, then finish with chopped dill pickles before serving.