Start by cooking the hamburger meat first.  Be sure to add the minced garlic and onion powder while you are frying it.  This will give the ground beef a good amount of flavor.

I've got to give some major credit to my long handle measuring spoons.  I bought these for myself a while ago and I'm so happy at how helpful they are in many ways!  Just look how I am about to measure out my minced onion!  The typical measuring spoons would never help in big jars like this.  (Great gift idea for Mom!  hint-hint)

Once the ground beef is fully cooked, drain the fat.

Add the bacon crumbles to the mixture.

Then add the small 6 oz can of tomato paste to the meat.  Mix it thoroughly.

In a separate bowl, combine the eggs, 6 oz of cheese, 1 cup of heavy cream and 3 tablespoons of coconut flour.

By this time the ground beef mixture should have cooled down some.

Add the ground beef mixture to the egg mixture and mix it till it's well combined.  (the first time I made this recipe layered the ground beef and put the mixture over the top.  You can do it this way but I like it mixed a little better.)

I sprayed my casserole dish with non-stick cooking spray and filled it with my casserole mixture.

Top the casserole with the remaining 2 oz of shredded cheese and put it in the oven.

I used my favorite Pioneer Woman casserole dishes.  I used the small casserole pan that measures 11.75 in x 8.25 in x 2.5 in with a depth.  This recipe filled it all the way to the top.  The size of your pan will determine the cooking time.  This size pan took about 40 minutes to cook.  You will know when the casserole is done by sticking a knife in the center of the mixture.  If the knife comes out clean, then the center of the casserole is completely cooked.  If it doesn't, it needs more time.

If I would have used a larger casserole dish, I probably would only have to cook this casserole for about 30 to 35 minutes.  Just keep the cooking time in mind when you choose the size of your dish.