Dairy-Free Carnivore Egg Muffins

Are you tired of the same old breakfast routine? Scrambled eggs or the classic omelet just not cutting it anymore? Say hello to your new breakfast best friend: Dairy-Free Carnivore Egg Muffins! These little wonders are like omelets on-the-go, but in adorable, perfectly portioned muffin form.

Imagine waking up to a batch of these beauties packed with your favorite meats and seasoned to perfection—with just sea salt or your favorite spices. Whether you’re a busy bee needing a quick bite or just someone who loves a good and nutritious meal, these egg muffins are here to save the day. Plus, they’re freezer-friendly, so you can stock up and enjoy a hearty, protein-packed breakfast anytime.

Ready to shake up your morning routine? Let’s dive into this egg-citing recipe!

FAQ: Dairy-Free Carnivore Egg Muffins

Welcome to the FAQ section! Here, I tackle your pressing questions about my Dairy-Free Carnivore Egg Muffins with a sprinkle of humor and a dash of absurdity. Let’s get cracking!

Can I use any type of meat for these muffins?

Absolutely! Feel free to get creative with your carnivorous cravings. Ground beef, ham, chorizo, bacon—if it’s meat, it’s a treat! For further tips, check the Tips for Variations section in this post.

How do I store these muffins?

These muffins are as versatile as they are delicious. Store them in an airtight container in the fridge for up to a week. For longer storage, pop them in the freezer. They’ll last up to three months and make for a quick breakfast on busy mornings.

Can I add vegetables to these muffins?

Well, this recipe is all about the meat. However, if you’re feeling rebellious, go ahead and sneak in some spinach or green bell peppers. Just don’t serve your muffins to carnivores!

What if I don’t have a muffin tin?

No muffin tin? No problem! You can use silicone muffin cups, ramekins, or even a well-greased baking dish. Just adjust the cooking time accordingly and keep an eye on those muffins.

Are these muffins good for meal prep?

Absolutely! These muffins are meal prep champions. Make a few batches on Sunday, and you’ll have breakfast ready for the entire week. Just heat and eat!

Can I eat these muffins cold?

Been there, done that—you sure can! They’re delicious warm, but they’re also surprisingly tasty straight from the fridge. Perfect for those mornings when you’re running late and need a quick bite.

My dog ate my muffins. What should I do?

First, make sure your furry friend is okay. Then, maybe consider making another batch and keeping them out of reach. Dogs are notorious for their love of all things meaty—and I don’t blame them!

Can I make these muffins without eggs?

My friend, that would be quite a challenge since eggs are the main ingredient. But hey, if you find a way to make egg-free carnivore egg muffins, you might just become a culinary legend!

Can I use these muffins as currency?

While I can’t guarantee their acceptance at your local bank, these muffins are definitely valuable in the realm of breakfast trades. Who wouldn’t want to swap a stale bagel for a delicious, protein-packed carb-free muffin?

Will these muffins give me superpowers?

I can’t confirm any superpowers, but they will definitely give you a super start to your day! Full of protein and nutrients, they’re bound to make you feel like a breakfast superhero.

Step-by-Step Instructions: Dairy-Free Carnivore Egg Muffins

Preheat your oven to 350°F (175°C). This is the perfect time to hum your favorite tune. In a medium bowl, combine 6 pastured eggs…

…1/4 cup (60 ml) of water…

…and 1/2 teaspoon of unrefined sea salt (or more if you like living on the salty side).

Whisk until your wrist gets a little workout.

Pour this egg-cellent mixture into a greased muffin tin or silicone muffin cups, filling each about 3/4 full. No need to measure precisely—just eyeball it!

Sprinkle 1/2 cup (120 ml) of your favorite cooked meat on top of each muffin. Ham, ground beef, chorizo—go wild!

Pop those bad boys into your preheated oven and bake for 20—25 minutes.

You’ll know they’re done when they’re set and slightly golden on top. Feel free to peek through the oven door like an excited kid.

Enjoy your warm, savory muffins. If you manage to resist eating them all, they freeze well for future breakfast emergencies.

Bon appétit, and may your mornings be forever muffin-tastic!

How I Came Up with This Easy Carnivore Breakfast Recipe

It all started on a rainy Wednesday morning when I realized I had a small dilemma: a few leftover eggs that needed to be used up before I went to pick up a whopping 120 more. Plus, since I’ve been avoiding dairy (other than butter), I wanted to create something deliciously dairy-free. I needed a solution, and fast.

I stared at the eggs, and they stared back, daring me to come up with something brilliant. Then it hit me—why not make something portable, protein-packed, and utterly delicious? Enter the Dairy-Free Carnivore Egg Muffins idea. I grabbed a bowl, cracked open the remaining eggs, and whisked them with water and a pinch of unrefined sea salt. I poured the mixture into my own brand silicone muffin cups, sprinkled in some leftover ham, and popped my creation in the oven.

Twenty minutes later, I pulled out a tray of golden, savory muffins. Not only had I conquered my egg dilemma, but I had also stumbled upon a breakfast game-changer. These little wonders were perfect for busy mornings and they are freezer-friendly for future use. And just like that, the Dairy-Free Carnivore Egg Muffins were born, turning my egg predicament into a breakfast triumph! Now, with 120 eggs at my disposal, I know exactly what to do with them—make more of these delicious muffins!

Here’s the recipe for you to enjoy:

Continue to Content

Dairy-Free Carnivore Egg Muffins

Yield: 7

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Are you tired of the same old breakfast routine? Scrambled eggs or the classic omelet just not cutting it anymore? Say hello to your new breakfast best friend: Dairy-Free Carnivore Egg Muffins! These little wonders are like omelets on-the-go, but in adorable, perfectly portioned muffin form.

Imagine waking up to a batch of these beauties packed with your favorite meats and seasoned to perfection—with just sea salt or your favorite spices. Whether you're a busy bee needing a quick bite or just someone who loves a good and nutritious meal, these egg muffins are here to save the day. Plus, they're freezer-friendly, so you can stock up and enjoy a hearty, protein-packed breakfast anytime.

Ready to shake up your morning routine? Let’s dive into this egg-citing recipe!

Print

Ingredients

• 6 pastured eggs
• 1/4 cup = 60 ml water
• 1/2 cup = 120 ml chopped or crumbled cooked meat of your choice, like ham, ground beef, chorizo, etc.
• 1/2 teaspoon (or to taste) unrefined sea salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the eggs, water, and the salt in a medium bowl. Whisk until well combined.
3. Pour the mixture into a greased muffin tin or silicone muffin cups, filling each cup about 3/4 full.
4. Sprinkle the meat of your choice on top of each muffin.
5. Bake in the preheated oven for 20—25 minutes, or until the egg muffins are set and slightly golden on top.
6. Enjoy warm. The muffins also freeze well.
   

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Tips for Variations

Looking to spice up your Dairy-Free Carnivore Egg Muffins? In this section, you’ll find creative ideas to customize your muffins to suit your taste buds and dietary preferences. From tasty seasoning blends and hearty meat additions to keto-friendly veggies and indulgent dairy options, these tips will help you transform a simple recipe into a versatile breakfast favorite.

1. Flavor Enhancers: Seasoning Ideas

– Smoked Paprika: Adds a rich, smoky flavor that complements the savory meat.
– Garlic Powder: Brings a robust, aromatic punch that enhances the overall taste.
– Italian Seasoning: A blend of basil, oregano, rosemary, and thyme that adds a Mediterranean flair.
– Cumin: Provides a warm, earthy note that pairs well with meats like chorizo.
– Onion Powder: My favorite! It adds a subtle sweetness and depth of flavor that rounds out the savory profile.
– All-Purpose Seasoning: An incredibly tasty choice that enhances the other flavors and adds a burst of umami to your muffins.
– Heat Options: For those who like a spicy kick, add red pepper flakes or a dash of sugar-free additive-free hot sauce to bring some extra heat and tang to your breakfast muffins.

2. Protein Perks: Meaty Additions

– Meat Lovers: Besides ham, you can use cooked bacon, sausage, ground beef, or even chorizo. Mix and match your favorite meats for a carnivore’s delight.
– Poultry Perfection: Try adding cooked, shredded chicken or turkey for a lighter yet still protein-packed option.
– Seafood Twist: For a unique spin, try adding cooked shrimp or smoked salmon.

3. Veggie Power-Ups: Keto-Friendly Additions

– Spinach: If you are not avoiding oxalates, add finely chopped spinach for a nutrient boost and a pop of green.
– Bell Peppers: Finely chopped green bell peppers add a sweet crunch and vibrant color.
– Mushrooms: Sautéed mushrooms bring an earthy flavor and meaty texture.
– Zucchini: Grated or finely chopped zucchini adds moisture and a subtle flavor.
– Steamed Broccoli: Add finely chopped steamed broccoli for a hearty, keto-friendly addition.

4. Decadent Dairy Delight

– Cheesy Bliss: If you tolerate dairy, replace the water with heavy cream (1/4 cup or 60 ml) for a richer texture. Add 1/2 cup (120 ml) of grated cheese like cheddar, mozzarella, or Swiss to the egg mixture or sprinkle it on top before baking.
– Creamy Dream: Add a dollop of cream cheese on top of a warm muffin right before serving for an extra creamy and indulgent touch.

Feel free to experiment and make these muffins your own. The possibilities are endless, and each variation brings its own delicious twist to the table! And don’t forget to check my other egg recipes!

General Prattling

This week zoomed by in a blur! As usual, I was knee-deep in my online store tasks—creating content, snapping photos, adding new products, and fine-tuning Google Ads.

And, of course, in true “Oops, I did it again” fashion, I managed to cut my finger with a freshly sharpened knife while making tallow. I took a decent slice off my left index finger—thankfully, it wasn’t too deep! Seriously, will I ever master the art of using sharp knives without turning myself into a walking accident?

Oh, and just to keep things exciting, the local food safety authority is threatening to slap me with a 15,000€ fine (that’s over $15,000!) because I dare to mention on my Finnish site that the keto diet has healed many of my ailments. Apparently, that’s a big no-no!

Instead of checking out the hygiene and appropriateness of my online store, packing premises, and meat handling areas (which they’ve never even visited!), they’re obsessing over a few lines on my site and constantly nagging me to take them down. Talk about having their priorities straight!

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