Preheat the oven at 375°F. Spray with cooking spray a 9-inch deep-dish pie dish plate.
Mix all ingredients together for the crust. Press the ingredients into the bottom of a pie dish. Bake for fifteen minutes. Remove from oven and allow to cool. Reduce oven temperature from 350°F to 350°F.
Meanwhile, in a large saucepan heat the bacon until crisp. Then, use a slotted spoon or a fork to remove the bacon. Reserve 2 tablespoon drippings. Mix in onion to the drippings and cook for 2-3 mins on medium-high, until translucent. Season with salt to taste.
Mix ground beef with the water until there is no pink left. Drain off any fat. Add Worcestershire sauce to the skillet. Turn off the heat.
Mix panko breadcrumbs. Add ketchup. Mustard, 1 cup shredded cheese. Crumbled bacon. Beat eggs. Mix well.
Spread the filling onto the hash brown crust. Top with dill pickles.
Sprinkle with remaining cheese. Bake for 35-40mins, or until set. Let cool off for 5 minutes before cutting.
If desired, serve with mustard or ketchup.