🧁 Carnivore Egg & Bacon Muffins
🥓 Ingredients (Makes ~6 muffins):
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6 large eggs
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6 slices of bacon (or more if you like it extra meaty)
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½ cup shredded cheese (cheddar, mozzarella, or any hard cheese — optional)
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Salt to taste
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Optional: 1–2 tbsp heavy cream or cream cheese for fluffier texture
🔥 Directions:
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Preheat oven to 375°F (190°C).
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Cook bacon until it’s just starting to crisp but still pliable. (Air fryer, pan, or bake — your call.)
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Grease a muffin tin with butter, bacon fat, or beef tallow.
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Line each muffin cup with a slice of bacon (wrap it around the edges).
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In a bowl, whisk eggs with a pinch of salt (and cream/cheese if using).
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Pour the egg mixture into the bacon-lined cups — about ¾ full.
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Top with extra shredded cheese or crumbled bacon if you’re feeling fancy.
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Bake for 15–18 minutes or until set and slightly golden.
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Cool slightly before removing. Eat hot or store for meal prep.
🧊 Storage:
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Fridge: Up to 4 days.
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Freezer: Wrap individually, then reheat in microwave or toaster oven.
Need a version without cheese or dairy? Want to add sausage, liver, or pork belly bits? I can tweak it however carnivore you wanna go.