Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet, crumble, and set aside. Keep about 1 tablespoon of bacon drippings in the skillet.
In the same skillet, add the ground beef and diced onions. Cook until the beef is browned and the onions are tender, about 5 to 7 minutes. Drain excess grease if necessary.
In a mixing bowl, whisk together the heavy cream, almond milk, and eggs. Add in garlic powder, onion powder, paprika, salt, and pepper.
In a greased 9x13 inch baking dish, layer the cooked ground beef mixture, followed by the crumbled bacon, diced tomatoes, and finally, sprinkle shredded cheddar cheese on top.
Pour the cream and egg mixture evenly over the casserole layers in the baking dish.
Bake in the preheated oven for 30 to 35 minutes, or until the casserole is set and the cheese is bubbly and golden.
Allow the casserole to cool for a few minutes before slicing and serving.