In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 8–10 minutes. Crumble and leave some grease for flavor.

Add the ground beef, chopped onion, and minced garlic to the skillet. Cook for 5–7 minutes until beef is browned and onions are translucent. Drain excess fat.

Sprinkle in smoked paprika, garlic powder, salt, and black pepper to the beef mixture, stirring well and cooking for an additional 2 minutes.

Lower the heat, add softened cream cheese to the beef mixture, stir until melted, and fold in crumbled bacon.

In a separate bowl, whisk together eggs, heavy cream, yellow mustard, and optional sugar-free ketchup. Mix in half of the cheddar and mozzarella cheeses.

Grease a 9x13-inch casserole dish. Spread the beef mixture evenly, pour the egg mixture over, and sprinkle remaining cheeses on top.

Preheat oven to 350°F (175°C). Bake for 30–35 minutes until the center is set and top is golden brown.

Remove from oven and let rest for about 10 minutes. Garnish with fresh parsley and optional toppings before serving.