Prep time: 30 min Cook time: 40 min Rest time: 10 mins Total time: 1 hr 20 min
Makes: 9 muffins
Make it AIP or Paleo: Make without the raw cheese
These Carnivore Quiche Breakfast Muffins have a beef-pork crust seasoned with (optional) breakfast spices, are filled with eggs and raw cheese, and are topped with (optional) chives.
What you need to make Carnivore Quiche Breakfast Muffins
Ingredients:
- Ground beef
- Pork rinds
- Eggs (ASHLEY20 for 20% off)
- Cheese
- Sea salt (ASHLEYR for 15% off)
- Sage (optional)
- Nutmeg (optional)
- Rosemary (optional)
- Thyme (optional)
- Chives (optional)
Equipment:
Substitutions
I have not tried it, but I think the recipe would work just fine without the pork rinds.
How to make Carnivore Quiche Breakfast Muffins
Preheat your oven to 375 degrees.
Make the beef-pork rind crust dough.
In your blender, blend the pork rinds to a fine powder. Set the pork rind powder aside in your mixing bowl.
Add the sage, thyme, nutmeg, rosemary (if using), and sea salt to the pork rind powder. Mix together.
In a blender, blend the raw ground beef and eggs until a smooth paste forms.
Add the beef-egg paste to your mixing bowl and mix to form a dough.
Line the cupcake slots of your cupcake baking pan with the dough and form crusts. See the example pictured in the “Tips to make the best…” section.
Bake the crusts.
Bake the crusts at 375 degrees for 20 minutes.
While the crusts are baking, make the egg-cheese filling.
In your mixing bowl, beat 6 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.
Finish it off.
When the crusts are done baking, remove them from the oven. Fill each crust with the egg-cheese filling.
Note: It’s normal if the filling falls outside of the middle and into the sides of the slot. It ends up all baking together into one muffin.
Bake for 15-20 minutes at 375 degrees until the tops turn golden brown.
Optional: add chopped chives prior to baking, if using.
Once the muffins are done baking, 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 Quiche Breakfast Muffins
- I have not tried it, but I think the recipe would work just fine without the pork rinds.
- When you fill each crust with the egg-cheese filling, it’s normal if the filling falls outside of the middle and into the sides of the slot. It ends up all baking together into one muffin.
- Here’s a picture to demonstrate how I formed the crusts:
Some more of my favorite breakfast ideas:
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 Quiche Breakfast Muffins
Carnivore Quiche Breakfast Muffins
Ingredients
For the crust:
- 1 lb ground beef
- 2.5 oz pork rinds (pre-ground)
- 3 eggs
- 1/2 tsp sea salt (ASHLEYR for 15% off)
- 2 tsp sage (optional)
- 1 tsp thyme (optional)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp rosemary (optional)
For the filling:
- 6 eggs
- 8 oz cheese
- 1 dash sea salt (ASHLEYR for 15% off)
For topping:
- chopped chives - to taste (optional)
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 375 degrees.
Make the beef-pork rind crust dough.
- In your blender, blend the pork rinds to a fine powder. Set the pork rind powder aside in your mixing bowl.
- 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!
- Add the beef-egg paste to your mixing bowl and mix to form a dough.
Form the crusts in the cupcake baking pan.
- Line the cupcake slots of your cupcake baking pan with the dough and form crusts. See the example pictured in the "Tips to make the best..." section.
Bake the crusts.
- Bake the crusts at 375 degrees for 20 minutes.
While the crusts are baking, make the egg-cheese filling.
- In your mixing bowl, beat 6 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.
Finish it off.
- When the crusts are done baking, remove them from the oven. Fill each crust with the egg-cheese filling.
- Note: It's normal if the filling falls outside of the middle and into the sides of the slot. It ends up all baking together into one muffin.
- Bake for 15-20 minutes at 375 degrees until the tops turn golden brown.
- Optional: add chopped chives (do not use if strict carnivore) prior to baking, if using.
- Once the muffins are done baking, 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.
What I used for this recipe:
Looking for other breakfast ideas? Try one of these:
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
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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.
We made these tonight and the meat didn’t stay in the cup shape. It shrivelled up into lumps. This caused the egg mixture to spill all over the place while baking. We used extra lean ground beef. Is there something I should have done differently? I considered spreading it out into the remaining three cups (to make 12) but wasn’t sure if that would make the meat too thin.
Author
Did you bake the “crusts” first, then pour the egg mixture inside? Trying to get a visual of the egg mixture spilling while baking, because if the crusts are baked first and the egg mixture is poured in after, it technically shouldn’t spill unless you filled them to the absolute brim. But even then, they would likely just bake and rise and not “spill.” As you can see in the recipe photos, my meat didn’t stay in the crust shape either…it all just baked together into a muffin.
Thank you so much for replying! Yes, we baked the meat first, then added the egg and cheese mixture. I didn’t quite fill them to the brim, but with all the spillage they turned out more like cheeseburgers with a little egg than the desired result. However — they are absolutely delicious. I tried them again last week, spread the meat into all 12 muffin cups, tried to press them back into shape after baking, and added an extra egg to make the quiche mix go farther. It seemed to work better. We really love this recipe and are actually making it again as I type …haha!
Based on your review Amanda, I’m going to try these. Too bad Ash didn’t respond to your compliment. It was very nice.
Author
Hey Kimberly. I get dozens of emails, messages, and comments per day. Alongside managing my blog full-time, I am also a mother full-time. I do not have the bandwidth to respond to every message I receive, so I usually prioritize questions, concerns, and recipe mishaps. Thought I’d clarify that since the tone of your comment (“too bad”) insinuates that you think I should have responded to Amanda’s message. Even though I am not able to respond to all messages, I do read every single one I receive. The kind ones with light tones (like Amanda’s) generate warmth…and even if I do not respond, it is still felt and appreciated.