Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

In a large skillet over medium heat, add the bacon strips and cook them until crispy (8–10 minutes). Drain on paper towels, reserving 2 tbsp of bacon fat.

In the same skillet with the reserved bacon fat, add the diced onion and sauté for about 3–4 minutes until translucent. Stir in minced garlic and cook for another 1–2 minutes.

Add the ground beef and break apart with a spatula. Cook for about 5–7 minutes until browned. Drain excess fat, mix in Worcestershire sauce, smoked paprika, salt, pepper, onion powder, and garlic powder.

In a separate bowl, whisk together the eggs and heavy cream until thoroughly combined.

Grease a 9x13-inch baking dish, then layer the casserole starting with beef and onion mixture, followed by cherry tomatoes, crumbled bacon, and sprinkles of both cheddar and mozzarella cheese.

Pour the egg mixture evenly over the assembled layers in the baking dish.

Cover the baking dish with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 15–20 minutes until cheese is bubbly and golden.