Carnivore Casserole (Meal Prep for 2 Weeks)
Yield:
12–14 servings (depending on portion size)
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
-
2 lbs ground beef (80/20 recommended)
-
8 large eggs
-
8 oz shredded cheddar cheese
-
3 oz bacon bits
-
35 slices pepperoni (approx. 7 rows of 5 slices)
-
Tapatío hot sauce (to taste, ~1–2 tbsp recommended)
-
1 oz packet of Cholula Smoky Chipotle Taco Seasoning
-
1 tbsp avocado oil (or preferred cooking fat)
Instructions
-
Preheat Oven
Preheat your oven to 350°F (175°C). -
Cook Ground Beef
In a large skillet, heat 1 tbsp avocado oil over medium heat.
Add 2 lbs ground beef and cook until browned, breaking it apart as it cooks.
Drain excess fat if needed. -
Assemble Base Layer
Grease a 9” x 13” baking dish with a little oil or non-stick spray.
Spread the browned ground beef evenly in the dish. -
Prepare Egg Mixture
In a bowl, beat 8 eggs until fully combined.
Add Tapatío hot sauce to taste (~1–2 tbsp for medium heat) and mix well.
Pour the egg mixture evenly over the ground beef layer. -
Season & Top
Sprinkle the entire packet of Cholula taco seasoning evenly over the beef and eggs.
Evenly distribute the shredded cheddar cheese across the surface.
Sprinkle 3 oz bacon bits on top of the cheese.
Finally, arrange 35 slices of pepperoni in a grid (7 rows of 5 slices). -
Bake
Place casserole in the preheated oven and bake at 350°F for 20 minutes, or until eggs are set and cheese is melted and bubbly. -
Cool & Store
Allow the casserole to cool for 10–15 minutes.
Slice into 12 or 14 portions (depending on how many days/portions you need).
Store in airtight containers in the fridge for up to 7 days, or freeze half if keeping for two weeks.
Serving Suggestions
-
Reheat in the microwave for 1–2 minutes.
-
Add extra hot sauce if desired.
-
Great with a side of pickles or avocado (if you allow plants in your diet occasionally).
Let me know if you want a version formatted for printing, or want the macros per serving!