Carnivore Egg Muffins - 3 Ways

Before You Begin

• ✱Recipe makes 12 muffins - perfect for 6 days of meal prep (2 muffins per day)
• ✱Silicone muffin cups recommended for easiest removal without sticking

Ingredients

• •12 large eggs, room temperature
• •1 lb breakfast sausage (ground pork sausage)
• •1 1/2 cups sharp cheddar cheese, shredded(omit for strict carnivore)
• •1/2 cup heavy cream(omit for strict carnivore, use 2 extra eggs instead)
• •1/2 tsp sea salt
• •1/4 tsp black pepper
• •1/4 tsp baking powder(optional, for extra fluffiness)

Directions

1. 1

   Preheat your oven to 350°F (175°C). Place silicone muffin cups on a baking sheet, or grease a 12-cup metal muffin tin very generously with butter or bacon fat. Trust me, greasing well prevents frustration later.

2. 2

   Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles with a wooden spoon as it cooks. You want it fully browned and crispy, about 7-8 minutes. Drain excess fat and set aside to cool slightly - hot sausage will start cooking the eggs too early.

3. 3

   Crack all 12 eggs into a large mixing bowl. Add the heavy cream, salt, pepper, and baking powder if using. Whisk vigorously for about 45 seconds until the mixture is completely smooth and slightly frothy - this incorporates air for fluffy muffins.

4. 4

   Add the cooked sausage crumbles and 1 cup of the shredded cheddar to the egg mixture. Stir gently with a spatula until everything is evenly distributed throughout. Reserve the remaining 1/2 cup cheese for topping.

5. 5

   Pour the egg mixture carefully into each muffin cup, filling them about 2/3 full - they'll puff up as they bake. Use a ladle or large measuring cup for easier, less messy pouring.

6. 6

   Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the tops of each muffin. This creates a beautiful golden cheese crust.

7. 7

   Bake for 18-22 minutes, or until the muffins are puffed, golden on top, and a toothpick inserted in the center comes out clean. The edges should be lightly browned and pulling away from the sides slightly.

8. 8

   Remove from oven and let cool in the pan for 5 minutes - they'll deflate slightly and firm up, making them easier to remove. Run a butter knife around the edges if using a metal tin.

9. 9

   Pop the muffins out and let cool completely on a wire rack before storing. To reheat: microwave 1 muffin for 45 seconds, or 2 muffins for 1 minute 10 seconds. From frozen, add 30 seconds more.

Nutrition Information