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