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In a large pan over medium-high heat, fry the diced bacon until it is crisp, about 10 minutes. Remove from the pan and set aside. Brown the beef in the same pan, about 5 minutes. Add the diced onion and minced garlic and cook until translucent, about 3 minutes. Remove from the heat and stir in the cream cheese, tomato paste, mustard, Worcestershire sauce and salt until well combined. Transfer the beef mix to an oven-safe dish. You can use a 8 in by 8 in dish for 6 servings or a 13 in by 8 in casserole for 12 servings. I used a 26 cm by 16 cm baking dish for 6 servings. Top with the cooked bacon. Whisk together the eggs and the cream and season with hot sauce and pepper. Pour the egg mixture over the beef and bacon. Sprinkle with the grated cheese. Bake until the eggs have set and the cheese has melted and browned, about half an hour. Serve sprinkled with dill and sliced pickles. Enjoy by itself or with a green salad. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge. Reheat in the microwave or in the oven. Add the dill and pickles only after reheating.
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