🥓🧀 Carnivore Bacon Cheeseburger Pie
Serves: 4–6 | Keto & Carnivore-friendly
🛒 Ingredients
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900 g / 2 lb ground beef (80/20 preferred)
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8–10 slices bacon, chopped
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1½ cups shredded cheddar cheese (or American, Colby, or a mix)
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3 large eggs
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½ cup heavy cream
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2 tbsp butter or beef tallow
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1 tsp salt (or to taste)
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½ tsp black pepper (optional if strict carnivore)
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Optional: extra cheese for topping
👩🍳 Instructions
1️⃣ Cook the Meat
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Preheat oven to 190°C / 375°F
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In a skillet over medium heat, cook bacon until crisp
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Remove bacon, keep the fat in the pan
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Add ground beef to bacon fat
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Season with salt (and pepper if using)
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Cook until browned, breaking it up well
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Drain excess fat if needed (leave some for flavor)
2️⃣ Make the Egg Custard
In a bowl, whisk together:
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Eggs
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Heavy cream
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Pinch of salt
This binds everything into a pie instead of loose beef.
3️⃣ Assemble the Pie
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Grease a pie dish or baking dish with butter or tallow
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Spread cooked beef evenly
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Sprinkle bacon over the beef
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Add cheese (mix some in, save some for top if you like)
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Pour egg mixture evenly over everything
4️⃣ Bake
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Bake uncovered 30–35 minutes
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Top should be golden, center set
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Rest 5–10 minutes before slicing
🍽 Serving Ideas
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Eat as-is (it’s rich!)
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Add a fried egg on top
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Drizzle with melted butter or beef fat for extra indulgence
❓ Q & A
Q: Is this 100% carnivore?
A: Yes—if you skip pepper and use animal-based fats only.
Q: Can I make it dairy-free?
A: Yes.
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Skip cheese
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Replace cream with extra eggs (use 4–5 eggs total)
Q: Can I use ground bison or lamb?
A: Definitely. Just add a little extra fat if the meat is lean.
Q: Why use eggs?
A: Eggs create a sliceable, quiche-like texture instead of crumbly meat.
Q: Can I make it ahead?
A: Yes! Keeps 4 days refrigerated and reheats beautifully.
Q: Can I freeze it?
A: Yep. Cool completely, wrap well, freeze up to 2 months.
Q: How do I keep it juicy?
A:
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Don’t overbake
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Use 80/20 beef
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Leave some rendered fat in the pan
