• 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.

• 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 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.