Carnivore Quiche Breakfast Muffins

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:

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 sagethymenutmegrosemary (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.

carnivore quiche breakfast

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.

carnivore quiche breakfast


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.

carnivore quiche breakfast


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.

carnivore quiche breakfast


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:

carnivore quiche breakfast


Some more of my favorite breakfast ideas:

Carnivore Quiche

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

One Pan Beef Organ Scramble

Carnivore Beef Liver Pancakes

Carnivore Beef Liver Waffles

Beef Liver Pancakes with a Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

Carnivore Quiche Breakfast Muffins

carnivore quiche breakfast

Carnivore Quiche Breakfast Muffins

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.
Prep Time30 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr 20 mins
Food Type: Appetizer, Breakfast, Snack
Cuisine: American
Diet Preference: Baked Goods, Breakfast, Carnivore, Gluten-Free, Keto, Low FODMAP, Nightshade-Free, Nut-Free, Snack, Sugar-Free, Zero Carb
Servings: 9 muffins
Author: Ashley Rothstein

Equipment

  • Blender
  • Mixing bowl
  • Cupcake baking pan
  • Vegetable grater

Ingredients

For the crust:

  • 1 lb ground beef
  • 2.5 oz pork rinds
  • 3 eggs
  • 1/2 tsp sea salt
  • 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 raw cheese
  • 1 dash sea salt

For topping:

  • chopped chives - to taste (optional)

Instructions

  • 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 salt to the pork rind powder. Mix together.
  • 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!
  • 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.

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.

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.

What I used for this recipe:

Looking for other breakfast ideas? Try one of these:

Carnivore Quiche

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

One Pan Beef Organ Scramble

Carnivore Beef Liver Pancakes

Carnivore Beef Liver Waffles

Beef Liver Pancakes with a Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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