Smoked Carnivore Meat & Egg Casserole

Smoked Carnivore Meat & Egg Casserole

Ingredients (serves 6–8)

• 2 lbs smoked meat (brisket, chuck roast, beef ribs, pork belly, or smoked sausage)
  Chopped or shredded

• 8–10 large eggs

• 1½ cups heavy cream (or use more eggs for stricter carnivore)

• 1½–2 cups shredded cheese (cheddar, Colby Jack, mozzarella, or a blend)

• ½ cup cream cheese, softened (optional but ultra-creamy)

• 2 tbsp butter or beef tallow, melted

• 1–1½ tsp salt (to taste)

• ½ tsp black pepper (optional)

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Instructions

1. Preheat oven
   375°F (190°C)

2. Prep meat
   Spread smoked meat evenly in a greased 9×13 baking dish.

3. Whisk eggs
   In a bowl, whisk eggs, heavy cream, melted butter/tallow, salt, and pepper.

4. Add cheese
   Stir shredded cheese and cream cheese into the egg mixture.

5. Assemble
   Pour egg mixture evenly over the meat.

6. Bake

   • Bake uncovered for 35–45 minutes

   • Center should be set but still slightly jiggly

7. Rest
   Let sit 10 minutes before slicing (it firms up beautifully).

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Smoker Version (Optional but elite)

If you want max smoke flavor:

• Smoke at 250°F for 60–75 minutes

• Use hickory, oak, or mesquite

• Pull when internal temp hits 160–165°F

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Variations

• Extra fatty: Add chopped bacon or pork belly

• No dairy: Replace cream + cheese with 4–5 extra eggs and more tallow

• Breakfast bomb: Top with soft-boiled eggs after baking

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Storage

• Fridge: 4–5 days

• Freezer: Up to 2 months

• Reheats beautifully in air fryer or oven