Begin by cooking the thick-cut bacon in a large skillet over medium heat until it becomes crispy, approximately 8-10 minutes. Once done, crumble the bacon and set it aside.

In the same skillet, add the ground beef, chopped onion, and minced garlic. Cook over medium-high heat for about 5-7 minutes until the beef is browned and the onion is translucent.

Reduce the heat to low and stir in the softened cream cheese until melted. Fold the crumbled bacon back into the mixture.

Transfer the beef mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.

In a separate bowl, whisk together the eggs, heavy cream, and mustard. Optionally, stir in sugar-free ketchup. Fold in half of the shredded cheddar cheese.

Pour the egg mixture over the beef layer in the baking dish. Sprinkle the remaining cheese on top.

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes.

Allow the casserole to cool for about 5 minutes before slicing and serving. Garnish with chopped pickles if desired.