Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, add the ground beef, diced onion, and minced garlic. Season with the burger seasoning blend, salt, and pepper. Break up the beef into small chunks as it cooks, sautéing until the meat starts to brown.

Stir in the Worcestershire sauce and softened cream cheese to the skillet with the browned beef mixture. Cook until the beef is no longer pink and the cream cheese has completely melted and combined. Remove from heat when well mixed.

In a medium bowl, whisk together the eggs, heavy whipping cream, mustard, 1/2 cup shredded cheddar cheese, and 1/2 cup shredded white cheddar cheese until smooth. This will be the custard mixture that binds the casserole.

Lightly spray an 8x11 or 9x9 baking dish with oil or cooking spray. Spread the cooked beef mixture from Step 2 evenly on the bottom. Sprinkle the crumbled bacon and finely chopped pickles across the beef for extra flavor and texture.

Pour the egg and cheese custard from Step 3 evenly over the layered beef mixture. Sprinkle the remaining 1/2 cup shredded cheddar and 1/2 cup shredded white cheddar cheese on top to finish the casserole. For a sharper flavor, I like using white cheddar here.

Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese on top is melted and bubbling. Mine is usually ready around 17 minutes. Allow the casserole to cool slightly before serving so it sets and slices more easily.