Preheat: Preheat your oven to 400°F (200°C).

Crisp the Bacon: In a large skillet over Medium-High heat, cook the bacon bits for about 5–7 minutes until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a small bowl and set aside.

Brown the Beef: In the same skillet with the bacon fat, add the 2 lbs of ground beef. Cook over Medium-High heat, breaking the meat apart with a spatula until it is well-minced and no longer pink.

Season: Add the 1 teaspoon of salt, garlic powder, onion powder, and pepper to the beef. Stir well and cook for another 1–2 minutes to incorporate the flavors. (If you chose to double the bacon, stir half of it into the beef now).

Layer the Base: Transfer the seasoned beef into a 9x9-inch ceramic or glass baking dish, spreading it into an even layer.

Add Cheese: Sprinkle the grated cheese evenly over the top of the warm meat.

Prepare Custard: In a medium mixing bowl, whisk together the 6 eggs, 1/2 cup heavy whipping cream, and 1/4 cup sour cream until completely smooth. Add an additional 1/4 teaspoon of salt to this mixture if desired.

Assemble: Carefully pour the egg mixture over the meat and cheese layer, ensuring it reaches the corners of the dish. Top the surface with the reserved crispy bacon bits.

Bake: Place the dish on the center rack of the oven. Bake at 400°F for 25 minutes or until the eggs are set and the top is a beautiful golden brown.

Serve: Serve hot, optionally topped with an extra dollop of sour cream.

Storage: Store remaining portions in an airtight container in the refrigerator for up to 7 days. Reheat individual squares in the oven or air fryer at 350°F to maintain the texture.