Heat your oven to 400°F and thoroughly coat a 9×13-inch baking dish with non-stick cooking spray. Add the olive oil, ground beef, and chopped onions to a large skillet over medium-high heat, sautéing for 6 to 8 minutes while breaking the meat into small crumbles until completely cooked through, then drain away all excess rendered surface fat.

Reduce the skillet burner to medium-low and stir the minced garlic, softened cream cheese, dried oregano, sugar-free ketchup, Worcestershire sauce, salt, and black pepper directly into the warm beef. Sauté gently for 2 to 3 minutes, stirring constantly, until the cream cheese completely melts and coats the meat in a rich, uniform sauce matrix, then spread the entire mixture evenly across the bottom of your prepared baking dish.

In a separate medium bowl, vigorously whisk together the large eggs, heavy whipping cream, and exactly 2 cups of your freshly shredded cheddar cheese until the cheese strands are completely suspended in the liquid dairy emulsion.

Pour this rich egg and cream liaison uniformly over the seasoned beef layer in the baking dish, using a spatula to smooth it into a level sheet that blankets the meat base.

Arrange the dill pickle slices in a single layer flat across the surface of the egg mixture, then scatter the remaining 2 cups of shredded cheddar cheese and the crisp bacon pieces evenly over the top.

Bake uncovered at 400°F for 20 to 25 minutes, keeping a close eye on the oven until the egg matrix completely sets, the cheese boundary layer is bubbling aggressively, and the bacon edges turn deep golden brown, then remove from heat and let sit for 5 minutes before slicing.