Brunch

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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!

Breakfast Egg Taco

4 soft chicken tortillas

8-12 eggs

1 Tbs butter

½ pound diced bacon, sausage or other leftover meat

4 ounces of your favorite cheese

½ tsp salt

½ tsp black pepper

Heat your pan to a medium heat.

Cook your meat of choice in the pan.

Add in the butter and mix in the eggs, salt and pepper. 

Continue to cook the eggs until they are set.

Stir in cheese until melted. Remove from heat.

If your tortillas are too firm to fold, heat them up slightly in a pan on medium-low heat.

Load your tortillas up with your scrambled egg filling. 

Serve with your favorite hot sauce or enjoy as is. 

You can also wrap these up in foil and take them with you. They hold fairly well.

Cream Cheese Crepes

Makes about 6 crepes if using an 8” pan

4 ounces cream cheese

4 eggs

1 Tbs water

¼ tsp baking soda

¼ tsp vanilla extract

Pinch of salt

Butter or ghee for cooking

Blend all ingredients thoroughly in a blender ensuring there are no cream cheese clumps.

Heat your non-stick pan to medium-low heat.

Melt about ½ tsp butter.

Pour some of the batter into your heated pan and swirl to fill to the edges.

Let cook about 2-3 minutes or until somewhat set on top, flip and continue to cook for another 30 seconds.

Enjoy as is or fill and wrap or fold with your favorite fillings.

Filling idea options:

Soft plain or herbed butter

Soft cream cheese
Cooked bacon bits and cream cheese mixed together

Cooked sausage and cheese

*You can make this without baking soda, but the reaction from combining the baking soda and cream cheese creates a creamier and slightly fluffier end product that will remind you more of a traditional crepe instead of an egg pancake.

Eggs Benedict

Serves 2

4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)

4 thick slices of sugar free ham

4 slices of cooked bacon (optional)

4 eggs, fried or poached

1 batch homemade hollandaise sauce

Paprika or hot sauce

Prepare all your ingredients. 

The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.

You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!

Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

Sausage, Egg and Cheese Sammie

Makes 3 sammies
6 sausage patties, homemade or store bought 

4 eggs

½ Tbs cream, optional

¼ tsp salt

3 slices of your favorite cheese

3-6 slices of bacon, cooked (Optional)

Preheat oven to 350 degrees.

Whisk eggs with cream and salt. Pour into a 8” X 8” silicone pan.

Bake for 15 minutes. Remove eggs from pan and slice into 3 strips.

Cook sausage accordingly.

Layer sausage with cheese, folded egg slice, cooked bacon and second sausage piece.

Gravlax Stack

2 pieces of your favorite carnivore bread (I like chicken buns for this recipe)

2-4 ounces cream cheese

2-4 ounces gravlax (smoked salmon)

2 eggs, poached, soft boiled or fried

Salt

Black pepper, garnish

Paprika, garnish

Spread the cream cheese onto your 2 pieces of carnivore bread.

Place on a plate and layer the gravlax slices on top of the cream cheese.

Top gravlax with an egg on each stack.

Sprinkle with salt, pepper and paprika.

This pairs really well topped with hollandaise sauce.

Hollandaise

1 whole egg (1 egg yolk works if you are sensitive to whites)

6-8 ounces butter or ghee, melted

1 Tbs vinegar (white wine vinegar, white vinegar, apple cider vinegar)

¼ tsp paprika (optional)

Pinch of cayenne or dash of hot sauce (optional)

¼ tsp salt

Blend the egg, vinegar and salt in a blender.

While the blender is running, slowly pour in the melted butter until the sauce is the desired consistency. You may not need it all. Do not pour all the butter in at once because it will break the sauce and it will not result in a smooth consistency.

Egg in a Burger Basket

1 pound ground beef, or any ground meat you like

2 eggs

Salt and pepper to taste

Take ½ pound ground meat and shape it into a large thin donut with a hole bigger than you would like. Shape the burger thinner than you would like because the meat will shrink and cook into a thick burger. Repeat with remaining burger meat.

Season your burgers and cook in a cast iron pan.

Once you flip your burger, let it cook one minute and carefully crack your egg in the middle.

Season your egg, if you’d like.

Cover with a lid and cook until desired egg doneness. Or you can cook low and slow if you don’t have a lid.

This goes really well with homemade hollandaise sauce.

Prosciutto Skull

6 ounces prosciutto or your favorite ultra thinly sliced cured meat

1 plastic skull or foam head

Let your cured meat come to room temperature so it sticks to your skull easier.

Cover the edges of your plate with cured meat.

Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

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