Carnivore Casserole Recipe

Ingredients

• 2 lbs ground beef (80/20 recommended)

• 8 large eggs

• 8 oz shredded cheddar cheese

• 3 oz bacon bits

• 35 slices pepperoni (approx. 7 rows of 5 slices)

• Tapatío hot sauce (to taste, ~1–2 tbsp recommended)

• 1 oz packet of Cholula Smoky Chipotle Taco Seasoning

• 1 tbsp avocado oil (or preferred cooking fat)

Instructions

1. Preheat Oven
   Preheat your oven to 350°F (175°C).

2. Cook Ground Beef
   In a large skillet, heat 1 tbsp avocado oil over medium heat.
   Add 2 lbs ground beef and cook until browned, breaking it apart as it cooks.
   Drain excess fat if needed.

3. Assemble Base Layer
   Grease a 9” x 13” baking dish with a little oil or non-stick spray.
   Spread the browned ground beef evenly in the dish.

4. Prepare Egg Mixture
   In a bowl, beat 8 eggs until fully combined.
   Add Tapatío hot sauce to taste (~1–2 tbsp for medium heat) and mix well.
   Pour the egg mixture evenly over the ground beef layer.

5. Season & Top
   Sprinkle the entire packet of Cholula taco seasoning evenly over the beef and eggs.
   Evenly distribute the shredded cheddar cheese across the surface.
   Sprinkle 3 oz bacon bits on top of the cheese.
   Finally, arrange 35 slices of pepperoni in a grid (7 rows of 5 slices).

6. Bake
   Place casserole in the preheated oven and bake at 350°F for 20 minutes, or until eggs are set and cheese is melted and bubbly.

7. Cool & Store
   Allow the casserole to cool for 10–15 minutes.
   Slice into 12 or 14 portions (depending on how many days/portions you need).
   Store in airtight containers in the fridge for up to 7 days, or freeze half if keeping for two weeks.

Serving Suggestions

• Reheat in the microwave for 1–2 minutes.

• Add extra hot sauce if desired.

• Great with a side of pickles or avocado (if you allow plants in your diet occasionally).

Let me know if you want a version formatted for printing, or want the macros per serving!