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Easy Cheeseburger Pie

This easy cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients on hand in your fridge right now.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

  • 4 whole eggs
  • 1 tablespoon dulse flakes optional
  • 1/2 tablespoon salt
  • 1.5 pound ground beef
  • 1/2 tablespoon tallow or butter
  • 1 large onion diced
  • 1 cup cheese grated

Instructions

  • Preheat the oven to 350*F (176*C)
  • Grease pie plate.
  • Lightly brown the meat in tallow or butter in a heavy-bottomed skillet or cast iron, transfer to pie plate once done.
  • In the same skillet, add a little more fat and brown the onions until translucent, about 5-7 minutes.
  • While the onions cook, whisk the eggs. Add optional dulse and salt.
  • Cover the meat with eggs. Press down or gently shift the meat around a little to allow the eggs to sink down into the meat. Sprinkle the onions over the eggs and meat. Top the whole pie with shredded cheese.
  • Bake for 20 minutes, until cheese is melted and bubbly.

Notes

To make more of a complete cheeseburger themed meal, serve with a side of pickles or Pickle Relish and thick slices of farmer’s market fresh tomatoes on the side when you serve.

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

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Keto Breakfast Casserole

Serve yourself a simple keto breakfast casserole and your body will be satisfied with the fats and protein for hours! It’s easy to make and great for meal prepping.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

  • 1 tablespoon grass-fed butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 pound shiitake mushrooms or other culinary choice
  • 1 pound chicken sausage
  • 10 whole eggs
  • 1/2 cup shredded raw milk cheese
  • 1/4 cup Parmesan grated
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Preheat the oven to 350 degrees F.
  • Warm the butter in a frying pan over medium heat. Saute the onion and garlic for 5 minutes.
  • Add the mushrooms to the pan, continue cooking for 5 more minutes. Push mushroom onion mixture over to the side of the pan and squeeze the sausage from its casing into the same pan. Break sausage into smaller pieces with a spatula and brown evenly, 5 to 10 minutes over medium-low heat. Then mix in with the onions.
  • While the sausage cook, whisk 10 eggs in a bowl. Add in cheese.
  • Transfer meat to am 8×8-inch baking dish. Spread out evenly. Pour the eggs over the meat. Prick the meat a few times with a fork so the egg can settle in.
  • Bake for 20 minutes, until eggs are set and top is golden brown. Serve warm.

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

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Low-Carb Keto Breakfast Lasagna

Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

  • 9 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken sausage
  • 1/2 cup heavy cream
  • 1/2 cup bone broth
  • 1 medium zucchini (3/4 of a pound)
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
  • In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
  • Spiralize or julienne the zucchini, go for long, broad pieces.
  • In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
  • Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
  • Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.

For the printable recipe and complete recipe details, visit the Low-Carb Breakfast Lasagna Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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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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Lasagna

Lasagna: CarniNoodles, Ricotta Cheese, Shredded Cheese, Ground Beef, Ground Sausage, Bacon, Heavy Cream, Salt, Pepper, Garlic Powder, and Oregano. Try this super cheesy recipe for a delicious, guilt-free carnivore diet meal. Choose from many easy recipes to satisfy your cravings, without sacrificing your WOE or lifestyle. Each Cooking Carnivore recipe is made with only 100% animal products (spices, if you choose). Lasagna… Carnivore style!

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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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Shrimp Alfredo

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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!