Carnivore Sausage Egg Muffins Recipe

Carnivore Sausage Egg Muffins

Ingredients:

• 1 lb ground pork sausage (or any carnivore-friendly sausage, preferably no fillers or carbs)

• 6 large eggs

• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)

• 1 tbsp butter or tallow (for greasing the muffin tin)

• Salt and pepper to taste (optional)

---

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 6- or 12-cup muffin tin with butter or tallow (silicone muffin cups also work great).

2. Cook the Sausage:
   In a skillet, cook the ground sausage over medium heat until fully cooked and browned, breaking it up into crumbles as it cooks. Once done, drain any excess fat if necessary and set aside to cool slightly.

3. Prepare the Egg Mixture:
   In a mixing bowl, crack the 6 eggs and whisk them until well-beaten. Add the shredded cheese (and season with salt and pepper, if desired) and mix until combined.

4. Assemble the Muffins:
   Spoon the cooked sausage evenly into the bottom of each muffin cup. Then pour the egg and cheese mixture on top of the sausage, filling each muffin cup about 3/4 of the way.

5. Bake:
   Place the muffin tin in the oven and bake for 18–20 minutes, or until the muffins are puffed and set in the center. You can check for doneness by inserting a toothpick — it should come out clean.

6. Cool & Serve:
   Let the muffins cool in the tin for a few minutes before removing them. They’ll be a little puffed up when fresh out of the oven, but they’ll settle as they cool.

---

🍽️ Serving Ideas:

• Serve these muffins with a dollop of egg yolk or whipped butter for extra richness.

• Pair with a side of crispy bacon or leftover steak for a full meal.

---

🧊 Storage:

• Fridge: Store the muffins in an airtight container for up to 4 days.

• Freezer: Store in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or air fryer for best texture.

---

These Carnivore Sausage Egg Muffins are perfect for a grab-and-go breakfast, and the cheese adds an extra layer of flavor. Would you like to make a version with some organ meat mixed in for extra nutrients?