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3-Ingredient Carnivore Scotch Eggs (No Pork)

Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!

Serve hot, pack into a picnic, or store in the fridge to use throughout the week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Scotch eggs

Ingredients

  • 2 pounds ground beef or chicken sausage
  • 2 teaspoons salt
  • 12 large boiled eggs

Instructions

  • Preheat the oven to 350°F (175°C).
  • Line two small rimmed baking sheets with parchment paper.
  • Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
  • Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
  • Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.

For the printable recipe and complete recipe details, visit the Carnivore Scotch Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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.


Creamy Cheese Soup

8 ounces cream cheese

4 ounces shredded cheddar

1 cup chicken broth

1 tsp garlic powder

¼ tsp salt or more to taste

¼ tsp black pepper


Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.

After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.

Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.

Continue to cook on low while stirring until cheese is melted.

If the soup is too thick for you, you can add more broth.


This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!


Rotten Eggs

12 boiled eggs

4 ounces full fat yogurt or sour cream

2 tsp mustard

1 tsp garlic

½ tsp salt

1 tsp hot sauce

1-2 Tbs chlorella (for color)

1 Tbs activated charcoal


Cut boiled eggs in half and place the yolks in a bowl. Mash the yolks with yogurt or sour cream, mustard, garlic, salt and hot sauce.

Divide the yolk mixture into 2 bowls.

Color one half with chlorella and the other half with charcoal.

Use a zip bag to pipe in filling into the eggs.


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.


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.

Easiest Meatloaf

Serves 2-4
2 pounds ground beef

2 whole eggs

2 tsp salt

2 tsp black pepper

2 tsp garlic powder

2 tsp salt free all purpose seasoning

1 Tbs mustard

Paprika

Preheat oven to 350 degrees.

Combine all ingredients except paprika and mix very thoroughly.

Press into a loaf pan, if using.

If not using a loaf pan, you can just shape the meat into a loaf or whatever shape you want and bake on a sheet pan.

Top meatloaf with paprika for a nice crust coating and color.

Bake for 1 ½ hours.

Let cool 5 minutes, slice and enjoy!

Egg Nog

Makes about 1 cup

1 egg yolk or 1 whole egg

¾ cup heavy cream

¼ tsp nutmeg

½ tsp cinnamon

Stevia to taste (optional)

Pinch of salt


Blend all ingredients in a blender or magic bullet. 

Serve with an extra sprinkle of cinnamon, if desired.

Using the whole egg will make the egg nog frothier.

You can easily multiply this recipe by however many servings you would like to make.

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!

Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.

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