🥩 Welcome to the Carnivore Collection 🥩

Sink your teeth into four ultra-satisfying recipes designed to honor the carnivore lifestyle — all rich, juicy, and effortlessly delicious. Whether it’s creamy scrambled eggs, crispy chicken skins, a cozy beef bowl, or a decadent egg custard mug for a treat, these dishes pack maximum flavor with minimum fuss. High-protein, low-carb, and 100% unapologetic — these meals prove that eating meat never needs to be complicated.

Ready to feast like a true carnivore? Let’s get cooking!

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🍳 Cheesy Scrambled Eggs with Sausage

Comfort food at its finest—rich, cheesy, and packed with protein. These scrambled eggs are creamy and indulgent, while the sausage adds a hearty, savory edge.

🧀 Ingredients

• 2–3 eggs
• A handful of shredded cheddar or parmesan
• 2–3 sausage links or patties (no added sugar if you’re watching carbs)
• Optional: Butter or ghee for cooking

🥄 Instructions

1. Prep the sausage:
   • If using links, slice into pieces.
   • Cook until browned, about 5–7 min.
   • Transfer and keep warm.
2. Crack and whisk:
   • Whisk eggs until frothy; season.
3. Get melty with it:
   • Add butter/ghee on low heat.
4. Scramble slow:
   • Let eggs sit 20 s, fold gently until 80% set.
   • Add cheese off-heat.
5. Assemble & serve:
   • Plate eggs and sausage; garnish.

💡 Tips

• Low and slow is key.
• Extra flavor: use sausage fat.
• Bulk it up with spinach or peppers.
• Storage: best fresh.

🍗 Rotisserie Chicken Thighs with Crispy Chicken Skins

Low-effort, high-reward lunch for the carnivore crew. Rotisserie chicken brings the ease, while crispy skin chips turn things gourmet. Perfect when you’re hungry, lazy, and still craving something crispy, salty, and satisfying.

🍖 Ingredients

• 1–2 chicken thighs or drumsticks (rotisserie preferred for ease)
• Chicken skin pulled off to crisp separately
• Optional: Pan juices or bone broth for flavor boost
  

  

🔥 Instructions

1. Separate the skin:
   • Start by unwrapping your rotisserie chicken and placing it on a cutting board. Gently pull off the thighs or drumsticks—they should come off easily with a little tug.
   • Use your fingers or a small paring knife to peel the skin away from the meat. Take care to keep it in large, intact pieces if possible—those make the best crisps!
   • Place the chicken meat on a plate and set aside. Pat the skin dry with a paper towel to remove excess moisture—this step helps it crisp beautifully.
2. Crisp the skin:
   • Preheat your oven to 400°F (200°C) or heat a dry skillet over medium heat.
   • For oven method: Lay the skin pieces flat on a parchment-lined baking sheet. If you want ultra-crisp results, place a second sheet of parchment on top and weigh it down with another pan.
   • For stovetop: Place the skins in the dry skillet, fat-side down. Cook undisturbed for 4–5 minutes, then flip and cook another 3–4 minutes until golden brown and crackly.
   • Transfer crisped skins to a paper towel-lined plate. Sprinkle lightly with salt while hot. Do not walk away—these can go from perfect to burnt quickly!
3. Warm and serve the chicken:
   • If your rotisserie chicken is still warm, you’re golden. If not, you can briefly warm the meat in a skillet with a little chicken fat or in the oven for 8–10 minutes at 350°F.
   • Optional step: Pour any reserved pan juices or bone broth over the chicken while reheating to boost moisture and flavor. Let it sizzle and soak in—this takes it from basic to indulgent.
   • Once warmed through, transfer the chicken to a plate. Nestle your golden, crispy skin chips right alongside for crunch city.

💡 Tips

• Dry skin = crispy skin — Moisture is the enemy of crunch. Always blot before cooking.
• More fat = more flavor: Don’t toss the chicken drippings! A spoonful over warm meat is pure gold.
• Carnivore bonus: Add a fried egg or shredded cheese on top if you’re feeling extra hungry.
• Storage: Crispy skins are best eaten immediately. Chicken can be kept in the fridge up to 3 days.

🍳 Pan-Seared Ground Beef Bowl with Egg Yolk & Cheese

Dinner goals: one pan, endless flavor. This rich, fatty beef bowl satisfies like no salad ever could. Topped with silky yolk and melty cheese, it’s a carnivore classic that hugs you from the inside out.

🥩 Ingredients

• 6–8 oz ground beef (ideally 80/20 for more fat)
• 1 tbsp butter or beef tallow for cooking
• Salt and pepper to taste
• Optional: 1 egg yolk mixed in after cooking for silkiness
• Optional: Shredded cheese (cheddar, mozzarella, or gouda work great)
• Optional side: Pork rinds or crispy bacon

🔥 Instructions

1. Preheat your pan:
   • Place a medium skillet over medium-high heat. Add 1 tbsp of butter or tallow and let it melt completely, coating the surface.
   • You should see a slight shimmer and hear a gentle sizzle—now you’re ready for beef.
2. Cook the beef:
   • Add your 6–8 oz ground beef to the pan. Spread it out with a spatula for even browning and let it sit undisturbed for 2–3 minutes to develop a golden crust.
   • Break up the beef into chunks. Season generously with salt and black pepper. Keep cooking for 5–7 minutes, stirring occasionally, until no longer pink and edges are crisp.
   • Optional: Turn the heat to low and stir in a raw egg yolk for a silky, velvety finish. Let the residual heat gently cook it into the beef.
3. Add cheese (if using):
   • Sprinkle in your desired shredded cheese and cover the pan for 30–60 seconds to let it melt into the beef. Lift the lid and admire the gooey magic.
   • Stir lightly to distribute or leave it on top as a gooey crown—your call.
4. Assemble your bowl:
   • Scoop the beef into a cozy bowl. If you’ve got pan drippings, pour them over for extra flavor.
   • Top with a little more salt, a grind of pepper, or even a dash of hot sauce if you’re wild like that.
   • Add a pile of pork rinds or crispy bacon on the side for crunch that doesn’t quit.

💡 Tips

• Crust is king: Let the beef sit long enough to get brown and crispy before stirring.
• Egg yolk hack: Crack and separate the egg ahead of time and add off heat for best texture.
• Carnivore boost: Top with crumbled liver crisps or shaved hard cheese like parmesan.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat in a skillet for best results.

🍳 Pan-Seared Ground Beef Bowl with Egg Yolk & Cheese

Dinner goals: one pan, endless flavor. This rich, fatty beef bowl satisfies like no salad ever could. Topped with silky yolk and melty cheese, it’s a carnivore classic that hugs you from the inside out.

🥩 Ingredients

• 6–8 oz ground beef (ideally 80/20 for more fat)
• 1 tbsp butter or beef tallow for cooking
• Salt and pepper to taste
• Optional: 1 egg yolk mixed in after cooking for silkiness
• Optional: Shredded cheese (cheddar, mozzarella, or gouda work great)
• Optional side: Pork rinds or crispy bacon

🔥 Instructions

1. Preheat your pan:
   • Place a medium skillet over medium-high heat. Add 1 tbsp of butter or tallow and let it melt completely, coating the surface.
   • You should see a slight shimmer and hear a gentle sizzle—now you’re ready for beef.
2. Cook the beef:
   • Add your 6–8 oz ground beef to the pan. Spread it out with a spatula for even browning and let it sit undisturbed for 2–3 minutes to develop a golden crust.
   • Break up the beef into chunks. Season generously with salt and black pepper. Keep cooking for 5–7 minutes, stirring occasionally, until no longer pink and edges are crisp.
   • Optional: Turn the heat to low and stir in a raw egg yolk for a silky, velvety finish. Let the residual heat gently cook it into the beef.
3. Add cheese (if using):
   • Sprinkle in your desired shredded cheese and cover the pan for 30–60 seconds to let it melt into the beef. Lift the lid and admire the gooey magic.
   • Stir lightly to distribute or leave it on top as a gooey crown—your call.
4. Assemble your bowl:
   • Scoop the beef into a cozy bowl. If you’ve got pan drippings, pour them over for extra flavor.
   • Top with a little more salt, a grind of pepper, or even a dash of hot sauce if you’re wild like that.
   • Add a pile of pork rinds or crispy bacon on the side for crunch that doesn’t quit.

💡 Tips

• Crust is king: Let the beef sit long enough to get brown and crispy before stirring.
• Egg yolk hack: Crack and separate the egg ahead of time and add off heat for best texture.
• Carnivore boost: Top with crumbled liver crisps or shaved hard cheese like parmesan.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat in a skillet for best results.

🍮 Optional Bonus Treat: Creamy Egg Custard Mug

A delightfully simple, creamy snack that feels like dessert—but keeps it carnivore-approved. Perfect for when you want sweet without the fuss.

🍳 Ingredients

• 1 egg
• 2–3 tbsp heavy cream
• Pinch of salt
• Optional: a few crumbles of crispy bacon on top

🍽 Instructions

1. Whisk it up: In a microwave-safe mug, crack the egg and whisk vigorously with the heavy cream and a pinch of salt until fully combined and smooth.
2. Microwave magic: Cook in short bursts of 30 seconds at medium-high power. After each burst, stir gently and check the consistency. Repeat until softly set but still creamy, about 1-2 minutes total.
3. Add crunch: If you want to amp up the flavor, sprinkle a few crispy bacon crumbles on top for a savory contrast.
4. Serve warm: Enjoy straight from the mug for a cozy, effortless snack or light dessert.