Name: Carnivore Egg Muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 8 large eggs; 1/2 lb 225g bacon or sausage, cooked and diced (optional); Salt to taste (optional, especially if adding bacon or sausage, which may already be salty); Beef tallow or butter (for greasing the muffin tin)

Pin2

2 Shares

Carnivore Egg Muffins

Print Recipe Pin Recipe

Cook Time 40

Total Time 40

Servings egg muffins (6 servings)

Calories 200 kcal

Ingredients

8 large eggs
1/2 lb 225g bacon or sausage, cooked and diced (optional)
Salt to taste optional, especially if adding bacon or sausage, which may already be salty
Beef tallow or butter for greasing the muffin tin

Instructions

Preheat Oven and Prepare Muffin Tin:

Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with beef tallow or butter to prevent sticking.

Cook Bacon or Sausage (If Using):

If you haven’t already, cook the bacon or sausage in a skillet over medium heat until crisp or fully cooked. Drain and dice into small pieces.
Prepare Egg Mixture: In a large bowl, whisk together the eggs until well beaten. If using, stir in the diced bacon or sausage. Season with a little salt if needed.
Fill Muffin Cups: Evenly distribute the egg mixture among the greased muffin cups, filling each about two-thirds full to allow room for the egg to expand as it cooks.
Bake: Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean when they are done.
Cool and Serve: Let the egg muffins cool in the pan for a few minutes before removing them. Use a knife or spatula to gently lift them out of the tin.
Serve warm, or cool completely and store in the refrigerator for a quick snack or breakfast throughout the week.