These Carnivore Fat Bomb Egg & Cheese Muffins have just three ingredients (eggs + raw cheese + salt) and are quick and easy to whip up.
PREPARATION TIME:
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:55 minutes
Ingredients:
10 eggs
8 oz cheese
1 dash sea salt (ASHLEYR for 15% off)
Instructions:
If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.
Preheat your oven to 350 degrees.
Make the muffin batter.
In your mixing bowl, beat 10 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 (ASHLEYR for 15% off).
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!
Bake the muffins.
Fill each slot (about 3/4 of the way or a little more) of your cupcake baking pan with the egg-cheese batter.
Bake the muffins at 350 degrees for 20 minutes.
Broil the muffins.
After the muffins are done baking, set your oven to broil and broil the muffins until the tops brown. This should take 30-60 seconds.
Note: watch the muffins closely while you broil. Just a few seconds too long on broil can burn them quickly.
Once the muffins are done broiling, remove them from the oven and allow them to cool for about 10-15 minutes.
Leftovers can be stored in the fridge in an airtight container for 4-5 days.
