Carnivore Egg & Beef Breakfast Casserole
Servings: 4–6
Cook Time: 40 minutes
Total Time: ~50 minutes
Strict Carnivore | High-Fat | Protein-Packed
🧾 Ingredients:
-
1½ lbs lean ground beef (85–90% lean is ideal)
-
4 tbsp butter (½ stick, preferably Kerrygold or grass-fed)
-
8 large eggs
-
¼ cup heavy cream (optional — adds fluffiness and richness)
-
¼ cup shredded cheddar cheese (optional — adds flavor and fat)
-
1 tsp Redmond Real Salt (or to taste)
Optional add-ins (for less strict carnivore):
2–4 tbsp canned green chiles (mild or hot, based on tolerance)
Dash of black pepper or garlic powder
🔪 Instructions:
-
Preheat oven to 350°F (175°C).
-
In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess fat if desired (but it’s better to keep it for flavor and fat content).
-
Stir in the butter until melted and combined with the beef. Set aside to cool slightly.
-
In a large bowl, whisk together eggs, heavy cream, and salt (plus optional cheese and chilies if using).
-
Pour the egg mixture over the beef and butter in the skillet (or mix everything together in a greased 9×9 casserole dish).
-
Transfer to an oven-safe baking dish (if not already using one) and spread evenly.
-
Bake uncovered at 350°F for 35–40 minutes, or until the center is set and the top is lightly golden.
-
Cool 5–10 minutes before slicing and serving.
🍽️ Serving Ideas:
-
Eat as-is or topped with a pat of butter.
-
Makes a perfect meal prep breakfast or quick lunch.
-
Keeps well in the fridge for 4–5 days. Reheat gently in skillet or microwave.
🥩 Macros (Per Serving — Approx. 6 servings):
-
Calories: ~480
-
Fat: ~38g
-
Protein: ~32g
-
Carbs: ~1g (from cream & cheese)
Let me know if you’d like a dairy-free version, or one made with organ meats or bone marrow for an even more nutrient-dense option. You’re clearly dialed in — love to see the progress you’re making on strict carnivore! 💪