Prep time: 15 min Cook time: 25 min Rest time: 15 mins Total time: 55 min
Macronutrients per batch: 122g fat | 108g protein | 0g carbohydrates
Makes: 10-12 muffins
These Carnivore Fat Bomb Fluffy Egg & Cheese Muffins have just three ingredients (eggs + raw cheese + salt) and are quick and easy to whip up.
What you need to make Carnivore Fat Bomb Fluffy Egg & Cheese Muffins
Ingredients:
Equipment:
How to make Carnivore Fat Bomb Fluffy Egg & Cheese Muffins
Preheat your oven to 350 degrees.
Make the muffin batter.
In your mixing bowl, beat 10 eggs to a smooth consistency. Using a hand mixer is fine, but it is not necessary.
Shred the raw cheese into the mixing bowl. Fold the cheese into the eggs to combine and add a dash of sea salt.
Bake the muffins.
Fill each slot (about 3/4 of the way or a little more) of your cupcake baking pan with the egg-cheese batter.
Bake the muffins at 350 degrees for 20 minutes.
Broil the muffins.
After the muffins are done baking, set your oven to broil and broil the muffins until the tops brown. This should take 30-60 seconds.
Note: watch the muffins closely while you broil. Just a few seconds too long on broil can burn them quickly.
Once the muffins are done broiling, remove them from the oven and allow them to cool for about 10 minutes.
Leftovers can be stored in the fridge in an airtight container for 4-5 days.
Tips to make the best Carnivore Fat Bomb Fluffy Egg & Cheese Muffins
- When you’re broiling, watch the muffins closely. Just a few seconds too long on broil can burn them quickly.
Some more of my favorite breakfast ideas:
Carnivore Quiche Breakfast Muffins
Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle
Beef Liver Pancakes with a Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
Carnivore Fat Bomb Fluffy Egg & Cheese Muffins
Carnivore Fat Bomb Egg & Cheese Muffins
Ingredients
- 10 eggs
- 8 oz cheese
- 1 dash sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.
- Preheat your oven to 350 degrees.
Make the muffin batter.
- In your mixing bowl, beat 10 eggs to a smooth consistency. Using a hand mixer is fine, but it is not necessary.
- Shred the cheese into the mixing bowl. Fold the cheese into the eggs to combine and add a dash of sea salt (ASHLEYR for 15% off).
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Bake the muffins.
- Fill each slot (about 3/4 of the way or a little more) of your cupcake baking pan with the egg-cheese batter.
- Bake the muffins at 350 degrees for 20 minutes.
Broil the muffins.
- After the muffins are done baking, set your oven to broil and broil the muffins until the tops brown. This should take 30-60 seconds.
- Note: watch the muffins closely while you broil. Just a few seconds too long on broil can burn them quickly.
- Once the muffins are done broiling, remove them from the oven and allow them to cool for about 10-15 minutes.
- Leftovers can be stored in the fridge in an airtight container for 4-5 days.
What I used for this recipe:
Looking for other breakfast ideas? Try one of these:
Carnivore Quiche Breakfast Muffins
Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle
Beef Liver Pancakes with a Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
What if you can’t get ahold of raw cheese?
Author
Any cheese will work.
meh, essentially it’s a cheesy omelette that takes longer to make and more mess to clean up with the muffin pan. I see no advantage to these.
Well……seems you don’t know how to make an omelette !!
These turned out really good. I eat them warm with a little butter. Can’t wait to try them with pepper Jack cheese.
It’s a good recipe, though I recommend adding half a teaspoon of baking powder to the eggs. This will produce lighter, more fluffy muffins. Also, omitting the salt may be a good idea. Most cheeses have plenty of salt, and the recipe I just made was had more than enough salt without any additional.