Quick & easy

spice up your carnivore lifestyle

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.

Easy Breakfast Sausage

1 pound ground beef or pork

1 tsp garlic

1 tsp sage

1 tsp onion powder

¾ tsp salt

½ tsp black pepper

¼ tsp red chilli flakes (optional)

 

Combine all ingredients thoroughly in a bowl.

If desired, shape into patties or links. If not saute and crumble.

Use in your favorite sausage recipes!

Meatza Pizza

Crust

2 ½ pounds Ground Meat (beef, chicken, turkey, bison, etc.)

2 eggs

1 tsp salt

2 tsp basil

½ tsp fennel seeds (optional, if you want a more Italian sausage flavor)

1 tsp garlic powder

½ tsp black pepper

 

Preheat oven to 400 degrees.

Mix all crust ingredients thoroughly and press into a large sheet pan or 2 pizza pans.

Make the crust a little thinner than you want because it will shrink and get a little thicker.

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

Drain fat from the pan.

 

Pizza topping ideas

8 ounces mozzarella

Parmesan

Goat cheese

Pepperoni

Cooked and crumbled sausage

Sliced cured meats

Cooked bacon

Poached eggs (top with poached eggs AFTER the meatza is complete or else you’ll have boiled eggs!)

 

Turn oven up to 450 degrees.

Top with your favorite cheeses and cured meats.

Bake 8 minutes.

Broil for 1-2 minutes if you want your cheese browned.

If you somehow don’t eat it all in one night, this makes phenomenal breakfast of the classic cold pizza!

Your Favorite Stuffed Burger

Makes 2 burgers
1 pound of your favorite ground meat (beef, turkey, lamb, bison, elk, etc.)

4 ounces of your favorite cheese (shredded cheese will be hard to work with, slices or soft cheese works better)

½ tsp salt

½ tsp pepper (optional)

 

Divide the ground meat into 2.

Shape the ground meat into a larger burger, wider than you would like it.

Place your favorite cheese in the center and wrap your burger meat around the cheese.

If you are using soft cheese, first make sure your cheese is in a patty shape and not crumbles. Then gently wrap your cheese with the burger meat.

If there are any holes, just grab some ground meat from another part of your burger and cover it up!

Re-shape your burger if you need to.

Grill or cook your burger the way you normally do, trying not to press on it too much.

These will take a little longer than normal to cook.

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.

Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.

 

Carnivore Snax Mix

Say Hello to your new favorite snack mix! Make a double or even triple batch of this recipe to have plenty of snacks when you need them! It truly can’t get any easier than this!


1-2 packages of your favorite sugar free jerky or biltong

2-3 small bags of your favorite flavor of cheese crisps (Whisps, Moon Cheese, Bunker Hill Cheese Crisps, etc.)

2-4 beef or pork sticks, diced up into 1" pieces


Combine all ingredients and mix.

Feel free to add about 1-2 tsps of your favorite seasoning mix to change up the flavors!

Serve in your favorite party bowl next time you have a get together. 


Spicy Chicken Cheesy Muffins

4 ounces cooked chicken, shredded or diced small

4 whole eggs

2 ounces your favorite shredded cheese

¼ tsp baking soda

½ tsp salt

1 tsp garlic

1 tsp black pepper

1 tsp chili paste, hot sauce, or your favorite spicy condiment

 

Preheat oven to 350 degrees.
Combine all ingredients in a bowl with a spoon. Or if you want a less chunky muffin, mix in a food processor or in a stand mixer with the paddle attachment.

Divide batter into 8 lined cupcake cups.

Bake for 20-22 minutes or until center is set.

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.

 

Cheesy Flatbread

6 ounces shredded cheddar

3 whole eggs

½ tsp garlic (optional)

⅛ tsp baking soda

 Preheat oven to 375 degrees.

Combine all ingredients and mix thoroughly. (Add 1 tsp garlic if you want garlic breadsticks!)

You can make into one large flatbread or 2 smaller ones.

For 2 smaller ones, spread half the batter onto a half sheet pan lined with parchment paper or a silicone liner.

Do not spread to the edges, let the layer be about ⅓-½ inch thick. It will spread.

Bake for 12 minutes. (12-15 minutes for larger size)

Let cool and cut in half or quarters and use as sandwich bread.
For breadsticks, slice into strips and grill in a buttered pan. 

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