In a large skillet over medium heat, add the chopped bacon and cook until it turns crispy and golden brown, usually about 5-7 minutes.

Using the same skillet with the leftover bacon drippings, add the diced onions and sauté for 3-4 minutes until they become translucent and fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook for approximately 6-8 minutes, or until the beef is browned and no longer pink.

Stir the Worcestershire sauce, mustard, salt, black pepper, smoked paprika, onion powder, and garlic powder into the browned beef.

In a mixing bowl, whisk together the eggs and heavy cream until fully combined.

While you prepare your layers, preheat your oven to 350°F (175°C).

In a greased 9x13-inch baking dish, layer your ingredients starting with the meat mixture, followed by halved cherry tomatoes, crispy bacon, and shredded cheeses.

Cover the baking dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes.

Once baked, let the casserole cool for a few minutes before slicing into squares and garnish with fresh parsley.