Posted by These Carnivore Quiche Breakfast Muffins have a beef-pork crust seasoned with (optional) breakfast spices, are filled with eggs and raw cheese, and are topped with (optional) chives.
PREPRATION TIME:
- Prep Time: 30 mins
- Cook Time: 40 mins
- Resting Time: 10 mins
- Total Time: 1 hr 20 mins
Ingredients
For the crust:
- 1 lb ground beef
- 2.5 oz pork rinds (pre-ground)
- 3 eggs
- 1/2 tsp sea salt
- 2 tsp sage (optional)
- 1 tsp thyme (optional)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp rosemary (optional)
For the filling:
- 6 eggs
- 8 oz cheese
- 1 dash sea salt
For topping:
- chopped chives – to taste (optional)
Instructions:
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Preheat your oven to 375 degrees.
Make the beef-pork rind crust dough.
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In your blender, blend the pork rinds to a fine powder. Set the pork rind powder aside in your mixing bowl.
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Add the sage, thyme, nutmeg, rosemary (if using), and salt to the pork rind powder. Mix together.
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In a blender, blend the raw ground beef and eggs until a smooth paste forms.
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Add the beef-egg paste to your mixing bowl and mix to form a dough.
Form the crusts in the cupcake baking pan.
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Line the cupcake slots of your cupcake baking pan with the dough and form crusts. See the example pictured in the “Tips to make the best…” section.
Bake the crusts.
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Bake the crusts at 375 degrees for 20 minutes.
While the crusts are baking, make the egg-cheese filling.
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In your mixing bowl, beat 6 eggs to a smooth consistency. Using a hand mixer is fine, but it is not necessary.
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Shred the cheese into the mixing bowl. Fold the cheese into the eggs to combine and add a dash of sea salt.
Finish it off.
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When the crusts are done baking, remove them from the oven. Fill each crust with the egg-cheese filling.
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Note: It’s normal if the filling falls outside of the middle and into the sides of the slot. It ends up all baking together into one muffin.
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Bake for 15-20 minutes at 375 degrees until the tops turn golden brown.
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Optional: add chopped chives (do not use if strict carnivore) prior to baking, if using.
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Once the muffins are done baking, remove them from the oven and allow them to cool for about 10 minutes.
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Leftovers can be stored in the fridge in an airtight container for 4-5 days.
