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+ servings

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.
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Prep Time30 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr 20 mins


For the filling:

For topping:

  • chopped chives - to taste (optional)


  • 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.