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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Cornbread Stuffing

1 batch of Carnivore Cornbread 

Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.


Gizzard mix

1 ½ pounds chicken hearts

1 ½ pounds chicken gizzards

1 Tbs salt

½ Tbs garlic

½ Tbs black pepper

2 cups water or broth


Stuffing mix

2 tsp thyme

2 tsp sage

2 tsp onion powder

2 tsp garlic

2 tsp salt

1 tsp rosemary

1 tsp black pepper

⅓ cup butter

2 eggs

1 cup broth


Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.


Preheat oven to 300 degrees.

Dice up your cornbread to your desired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.

Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.

Let cornbread cubes cool.

Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.

Turn off heat.

Mix in all other spices.

Let broth mixture cool 5-10 minutes.

Whisk egg into broth mixture once it is cooled.

Combine gizzard mixture with the cornbread cubes.

Stir in broth/egg mixture until all the bread has soaked up the liquid.

Bake at 350 degrees for 60 minutes with the lid on. 

Remove lid and cook 10 more minutes to get a crunchy crust on top.


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Cornbread

10 ounces cooked chicken

6 whole eggs

2 ounces melted butter, plus extra for spreading on top

½ tsp baking soda

½ tsp salt

 

Preheat oven to 350 degrees.

Blend all ingredients until smooth in a blender.

Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.

Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.

Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.

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Shepherd’s Pie

1.5 pound beef, roast cut, diced small (chuck, rump, or steak/ground meat will work, too)

1.5 Tbs onion powder

2 tsp garlic powder

2 tsp salt

2 tsp black pepper

2 Tbs dijon or brown mustard

½ cup water

4 eggs, separated

Brown diced roast beef in a cast iron pan or another pan that you can bake and broil in the oven.

Add remaining ingredients, except eggs.

Let simmer for about 1 hour. You may need to add another ½ cup of water if it dries out.

Preheat oven to 350 degrees.

When the stew is almost done, whip your egg whites stiff.

Once the stew is done cooking, take some of the broth out and whisk it into the egg yolks. Whisk the yolks into the stew mixture, while constantly stirring, to avoid scrambling.

Top the stew mixture with the whipped whites and bake for 8 minutes.

Broil 3-5 minutes for color.

Enjoy!

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Breakfast Pizza

1 ½ pound ground sausage (more or less is okay)

8 ounces room temperature mascarpone or your favorite soft cheese (cream cheese, soft goat cheese, ricotta, etc.)

4 eggs

4 ounces shredded cheddar or your favorite cheese

1 tsp garlic

½ tsp black pepper

Butter for cooking

Preheat oven to 425 degrees.

Press sausage into a sheet pan and flatten out very thin. Make thinner than you would like because it will get thicker onced cooked.

Bake 12-15 minutes or until meat is cooked through.

While the crust is cooking, heat some butter in a pan and cook scrambled eggs and season with salt to taste.

Remove crust from oven and drain grease.

Turn broiler on.

Spread your soft cheese onto the crust to the edges.

Sprinkle garlic and pepper over soft cheese.

Spread your scrambled eggs over the soft cheese.

Cover pizza with shredded cheese.

Broil pizza 2-3 minutes or until cheese is melted/lightly browned.

This is also great cold if there are any leftovers!

You can also prep crusts ahead of time on parchment paper and freeze.
Once frozen, wrap in plastic wrap. That way you always have a meatza crust ready to go!
Frozen crusts take about 18 minutes to cook at the same temperature.

 

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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.

 

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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.

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Breakfast Casserole

1 dozen eggs

5-6 ounces cottage cheese, or your favorite shredded/crumbled cheese (optional)

1 pound cooked and crumbled sausage (Other meat option ideas to use instead: sliced cured meats, cooked and crumbled bacon, grilled chicken, cooked ground meat, etc)

 

Preheat to 325 degrees.

Mix all ingredients in a bowl.

Pour into your favorite casserole dish. (If not using dairy you will need to grease your pan to prevent it from sticking horribly.)

Bake for about 60 minutes or until the center is just set.

Let cool 5-10 minutes and dig in!

This stores well in an airtight container for up to a week.

This also freezes well. You can slice and wrap in plastic wrap and have a piece of casserole ready to go always in your freezer!