Carnivore Egg Muffins (Zero Carb)
These carnivore egg muffins are a simple make-ahead breakfast with no carbs and lots of protein. Made with eggs, cheese, and your favorite cooked meat like bacon, sausage, or ham, they’re baked in a mini muffin pan and perfect for keto, carnivore, or low carb meal prep.
Equipment
- 1 mini muffin tin or regular muffin pan
Ingredients
- 4 whole eggs
- ½ cup shredded cheddar
- ⅔ cup cooked protein - crumbled bacon ham, or sausage (chicken sausage works great too) - I did ⅓ cup bacon and ⅓ cup chicken sausage sausage
- 2 tablespoon water or milk of choice or heavy whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat an oven to 350 F.
- Whisk the eggs in a medium size bowl. Mix in the shredded cheese, cooked protein, milk (or water), salt, and pepper.
- Spray the mini muffin pan with nonstick baking spray. We used a 12 cup pan, double the recipe if you have a 24 cup or if you're making full size egg bites.
- Fill the egg mix just about to the top of the muffin tins and sprinkle any extra protein or cheese on top.
- Bake the mini egg muffins for about 22-23+ minutes or until set. Let rest 5-10 minutes before removing from the muffin pan. Enjoy!
Notes
- This recipe makes 12 mini egg muffins. Double the recipe for a 24-cup pan. If using a regular muffin tin, bake for 25–28 minutes instead of 22–23 minutes.
- Use any fully cooked protein you like. Bacon, sausage, ham, chicken sausage, or turkey sausage all work well.
- Cheddar is a classic choice, but you can also use Monterey Jack, Swiss, Gruyère, or Colby Jack.
- If your protein is already salty (like bacon or ham), reduce the added salt to taste.
- Let the muffins rest for 5–10 minutes before removing from the pan so they hold together.
- Store in the refrigerator for up to 4 days, or freeze for 1–2 months. Reheat in the microwave for 30–60 seconds.
Nutrition
Serving: 1muffinCalories: 70kcalProtein: 6gFat: 5g
Tried this recipe?Please consider Leaving a Review!