Carnivore Bacon-Wrapped Ribeye Egg Muffins
A delicious, protein-packed, zero-carb breakfast or snack. These are bacon-lined, eggy meat muffins with juicy ribeye and melty cheese — perfect for carnivore, keto, or high-protein diets.
🔥 Servings:
Makes 6 muffins
🧾 Ingredients:
-
4 large eggs
-
6 slices of no-additive bacon (thick-cut if possible)
-
1 cup chopped cooked ribeye steak (or any leftover steak/meat)
-
1 cup shredded cheddar cheese
-
2 tbsp grated Parmesan cheese (for topping)
-
1 tbsp butter (to grease tray)
🧑🍳 Instructions:
-
Preheat Oven:
Set oven to 180°C / 350°F. -
Prep Muffin Tray:
Butter or grease a 6-slot muffin tin. (Use non-PFAS bakeware or silicone molds if preferred.) -
Line with Bacon:
Press a slice of bacon around the inside of each muffin cup, forming a bacon “ring.” You can trim if it’s too long, or overlap for extra. -
Mix Filling:
-
In a bowl, crack and whisk 4 eggs.
-
Add chopped ribeye steak and shredded cheddar cheese.
-
Mix thoroughly until combined.
-
-
Fill Muffin Cups:
-
Spoon the mixture into each bacon-lined cup, filling about 3/4 full.
-
Top each with a sprinkle of Parmesan cheese.
-
-
Bake:
-
Bake for 10–12 minutes, or until the tops are puffed, the cheese is golden, and eggs are set.
-
For crispier bacon, broil for the last 1–2 minutes.
-
-
Cool & Serve:
-
Let cool for 2 minutes.
-
Carefully lift out and serve warm.
-
🥩 Tips & Variations:
-
Sub ribeye with ground beef, lamb, or leftover roast.
-
For more fat: add a tablespoon of beef tallow or butter to the egg mix.
-
Make a double batch and freeze for later — just reheat in oven or air fryer.
Would you like a dairy-free version or organ meat variation of these muffins next?