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Prep time: 30 min Cook time: 40 min Resttime: 10 mins Total time: 1 hr 20 min
Makes: 9 muffins
Make it AIP or Paleo: Make without the raw cheese
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.
What you need to make Carnivore Quiche Breakfast Muffins
Ingredients:
- Ground beef
- Pork rinds
- Eggs(ASHLEY20for 20% off)
- Cheese
- Sea salt(ASHLEYRfor 15% off)
- Sage (optional)
- Nutmeg (optional)
- Rosemary (optional)
- Thyme (optional)
- Chives (optional)
Equipment:
Substitutions
I have not tried it, but I think the recipe would work just fine without the pork rinds.
How to make Carnivore Quiche Breakfast Muffins
Preheat your oven to 375 degrees.
Make the beef-pork rind crust dough.
In yourblender, blend thepork rindsto a fine powder. Set the pork rind powder aside in your mixing bowl.
Add thesage,thyme,nutmeg,rosemary(if using), andsea saltto the pork rind powder. Mix together.
In ablender, blend the raw ground beef andeggsuntil a smooth paste forms.
Add the beef-egg paste to yourmixing bowland mix to form a dough.
Form the crusts in the cupcake baking pan.
Line the cupcake slots of yourcupcake baking panwith the dough and form crusts. See the example pictured in the “Tips to make the best…” section.
Bake the crusts.
Bake the crusts at 375 degrees for 20 minutes.
While the crusts are baking, make the egg-cheese filling.
In yourmixing bowl, beat 6eggsto a smooth consistency. Using a hand mixer is fine, but it is not necessary.
Shredtheraw cheeseinto themixing bowl. Fold the cheese into the eggs to combine and add a dash ofsea salt.
Finish it off.
When the crusts are done baking, remove them from the oven. Fill each crust with the egg-cheese filling.
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.
Bake for 15-20 minutes at 375 degrees until the tops turn golden brown.
Optional: add choppedchivesprior to baking, if using.
Once the muffins are done baking, remove them from the oven and allow them to cool for about 10 minutes.
Leftovers can be stored in the fridge in an airtight container for 4-5 days.
Tips to make the best Carnivore Quiche Breakfast Muffins
- I have not tried it, but I think the recipe would work just fine without the pork rinds.
- When you fill each crust with the egg-cheese filling, 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.
- Here’s a picture to demonstrate how I formed the crusts:
Some more of my favorite breakfast ideas:
Carnivore Quiche
Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle
One Pan Beef Organ Scramble
Carnivore Beef Liver Pancakes
Carnivore Beef Liver Waffles
Beef Liver Pancakes with a Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
Carnivore Quiche Breakfast Muffins
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Carnivore Quiche Breakfast Muffins
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.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time30 minutes mins
Cook Time40 minutes mins
Resting Time10 minutes mins
Total Time1 hour hr 20 minutes mins
Ingredients
For the crust:
- 1 lb ground beef
- 2.5 oz pork rinds (pre-ground)
- 3 eggs
- 1/2 tsp sea salt(ASHLEYRfor 15% off)
- 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(ASHLEYRfor 15% off)
For topping:
- chopped chives - to taste (optional)
Instructions
If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Note: If you liked this muffin recipe, clickherefor more animal-based muffin recipes.
Preheat your oven to 375 degrees.
Make the beef-pork rind crust dough.
In your blender, blend thepork rindsto a fine powder. Set the pork rind powder aside in your mixing bowl.
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
In ablender, blend the raw ground beef and eggs until a smooth paste forms.
Add the beef-egg paste to your mixing bowl and mix to form a dough.
Form the crusts in the cupcake baking pan.
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.
Bake the crusts at 375 degrees for 20 minutes.
While the crusts are baking, make the egg-cheese filling.
In your mixing bowl, beat 6 eggs to a smooth consistency. Using a hand mixer is fine, but it is not necessary.
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.
When the crusts are done baking, remove them from the oven. Fill each crust with the egg-cheese filling.
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.
Bake for 15-20 minutes at 375 degrees until the tops turn golden brown.
Optional: add chopped chives (do not use if strict carnivore) prior to baking, if using.
Once the muffins are done baking, remove them from the oven and allow them to cool for about 10 minutes.
Leftovers can be stored in the fridge in an airtight container for 4-5 days.
What I used for this recipe:
Looking for other breakfast ideas? Try one of these:
Carnivore Quiche
Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle
One Pan Beef Organ Scramble
Carnivore Beef Liver Pancakes
Carnivore Beef Liver Waffles
Beef Liver Pancakes with a Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
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Ashley Rothstein
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
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