Brunch

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Cheeseburger Casserole

½ pound ground beef

6 large eggs

2 ounces shredded cheese

½ tsp salt

½ tsp garlic

½ tsp coconut aminos (optional)

½ tsp onion powder

¼ tsp hot sauce (optional)

¼ tsp black pepper

1 tsp butter

 

Preheat oven to 325 degrees.

Saute ground beef in buttered pan with seasonings and sauces until beef is cooked through.

Take beef off stove and let cool for 5-10 minutes.

Pour cooked meat into a 6” silicone pan, or any other 6” greased pan.

Whisk eggs in a bowl and stir in shredded cheese.

Pour egg and cheese mixture over the beef and lightly stir it.

Bake for 40 minutes. Let cool 5-10 minutes and enjoy.

You can easily double this recipe and use a larger pan, keep in mind it will take longer to cook.

 

Cobb Salad

 

 

1 large serving

6-8 ounces cooked chicken, grilled or rotisserie taste best for this recipe

2-3 boiled eggs

4-6 pieces cooked bacon, chopped

2 ounces blue cheese (Any cheese will work, though)

1.5 ounces pork rinds

1-2 ounces your favorite salad dressing (Best with carnivore buttermilk ranch or blue cheese)

Layer chicken into your bowl. Layer with bacon next, then boiled eggs.

Top with crumbled blue cheese and crushed pork rinds.

Serve with dressing.

You can easily make this salad at most salad bars if you’re in a hurry!

Hamburger Helper

1 pound ground beef (or your favorite ground meat)

2 ounces shredded cheese

6 ounces cream cheese

1 tsp garlic

½ tsp onion powder

½ tsp salt

½ tsp black pepper

1 tsp butter

 

Begin to saute the ground beef in a heated pan, crumbling it up.

Stir in the seasonings.

Once the meat is cooked, turn the heat down and stir in the cream cheese.

Let lightly simmer for about 5 minutes.

Turn off the heat and stir in the shredded cheese.

You can also add cut up egg noodles if you want a noodle feel. If you add 2-4 ounces of noodles, you may need about 2 more ounces more of cream cheese.

1 pound ground beef (or your favorite ground meat)

2 ounces shredded cheese

6 ounces cream cheese

1 tsp garlic

½ tsp onion powder

½ tsp salt

½ tsp black pepper

1 tsp butter

 

Begin to saute the ground beef in a heated pan, crumbling it up.

Stir in the seasonings.

Once the meat is cooked, turn the heat down and stir in the cream cheese.

Let lightly simmer for about 5 minutes.

Turn off the heat and stir in the shredded cheese.

 

You can also add cut up egg noodles if you want a noodle feel. If you add 2-4 ounces of noodles, you may need about 2 more ounces more of cream cheese.

Meat Waffles

3 ounces cooked meat

3 whole eggs

⅛ tsp baking soda

Pinch of salt

 

Preheat your waffle iron.

Blend all ingredients until smooth in your blender. This will make a thick batter.

Spray ghee or spread some butter onto your waffle iron.

Pour just enough batter to spread it out to reach the edges of your waffle iron. If you overfill your waffle iron, you will have a huge mess and the batter will pour out the sides.

Let cook as you would a regular waffle.

Remove and enjoy with a huge slather of butter, or also tastes great with sausage and fried eggs.

 

 

Chicken Taco Soup

1-2 servings

6-8 ounces cooked chicken, shredded or diced

18-20 ounces beef or chicken broth

2 tsp vinegar

1 tsp cumin

1 tsp chilli powder

1 tsp hot sauce (optional)

1 tsp garlic 

½ tsp oregano

½ tsp salt

Combine all ingredients in a pot and let simmer for at least 20 minutes.

If you want to use raw chicken, dice it up and cook the same way, except let simmer for at least 30-40 minutes instead. You can even use bone in chicken for more flavor. If using bone in chicken, it will taste best if you let simmer for closer to an hour.

You can also throw this all in the slow cooker and let it go on low for the day, 4-8 hours.

Feel free to top this off with shredded cheese, sour cream, salsa, or even pork rinds for crunch!

 

Tartare

12 ounces of lean beef (tenderloin, round, flank, sirloin, rump roast, etc)

2 tsp brown or dijon mustard

1 tsp balsamic or apple cider vinegar

1 tsp salt

2 egg yolks (optional)

If you want to dice the meat very very tiny, freeze meat for about 20 minutes.

Then remove from freezer, slice into thin strips, then dice into tiny cubes.

In a bowl, combine all the ingredients and mix thoroughly.

Serve tartare in a bowl.

Serve by making a small dip in the top of the tartare mound and gently place the egg yolk on top. 

Enjoy right away, leftovers do not hold well as the meat gets mushy with the marinade.

Don’t just limit yourself to beef, try this with other red meats like lamb, bison or even elk!

Vanilla Pudding

1 pint heavy cream

4 whole eggs (or 6 yolks, if sensitive to whites)

2 tsp gelatin

½ tsp vanilla

Pinch of salt

Stevia to taste (optional)

Slowly heat the heavy cream into a sauce pot on low to med-low heat.

Blend the eggs, gelatin, vanilla and salt in blender.

Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.

Continue whisking for about 10 minutes.

Take pudding mixture off heat and let cool for about 5 minutes.

Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.

If you want a more smooth texture, strain pudding mixture before pouring into bowls.

 

Loaded Scrambled Eggs

8 eggs

1 pound sausage

4 pieces of bacon, chopped

2 ounces of your favorite cheese or cottage cheese (optional)

½ tsp salt

½ tsp black pepper

1 tsp butter or tallow

 

Saute and crumble your sausage in a large pan.

Whisk eggs with salt and pepper.

Turn heat down to medium-low.

Add butter to the pan with the sausage and then pour in the whisked eggs.

As the eggs are cooking add in chopped bacon pieces.

Continue to stir and cook until the eggs are cooked to your liking.

If using cheese, stir in or top off with cheese once your scramble is finished cooking.

 

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