Smoked Carnivore Meat & Egg Casserole
🔥 Flavor Profile
Savory, smoky, rich, and filling — great for breakfast, meal prep, or dinner.
🥓 Ingredients (6–8 servings)
Meats (choose 2–3):
1 lb ground beef (80/20 preferred)
8 oz smoked sausage (beef or pork), sliced
6 slices bacon, cooked and chopped
(or substitute smoked brisket, pulled pork, or smoked turkey)
Egg Base:
10 large eggs
1/2 cup heavy cream or whole milk (optional but recommended)
1 tsp salt (to taste)
1/2 tsp black pepper (optional)
Optional Dairy (skip if strict carnivore):
1–1½ cups shredded cheese (cheddar, mozzarella, Colby Jack, or smoked gouda)
2 tbsp butter (for greasing)
🔥 Equipment
Smoker (pellet, offset, or electric)
OROven (backup option)
9×13 or 10-inch cast iron skillet
🥩 Prep the Meat
Cook ground beef in a skillet over medium heat until browned.
Season lightly with salt.
Drain excess fat only if excessive (fat adds flavor).
Mix in cooked bacon and smoked sausage.
Spread meat evenly in greased casserole dish or cast iron.
🍳 Egg Mixture
Whisk eggs, cream, salt, and pepper.
Stir in cheese (if using).
Pour egg mixture evenly over meat.
🔥 Smoking Instructions (BEST FLAVOR)
Preheat smoker to 250°F (120°C).
Use hickory, apple, or pecan wood.
Place casserole uncovered in smoker.
Smoke for 60–90 minutes, until:
Center is set
Internal temp reaches 165°F (74°C)
🔥 For extra smoke flavor, keep uncovered the entire cook.
🔥 Oven Instructions (Alternative)
Preheat oven to 350°F (175°C).
Bake uncovered for 35–45 minutes.
Optional: Broil 2–3 minutes for browning.
✅ Doneness Check
Center is firm
No liquid eggs
Knife inserted comes out mostly clean
Rest 10 minutes before slicing.
💡 Carnivore Variations
Extra Fat Version: Add cubed butter or beef tallow before baking
Cheese Crust: Add extra cheese during last 10 minutes
Spicy Carnivore: Add crushed red pepper or hot smoked sausage
Lean Version: Use turkey + egg whites
🧊 Storage
Fridge: 4–5 days
Freezer: Up to 2 months
Reheat: Air fryer or oven for best texture
