BBBE Muffins for Lazy Meal Prep | Carnivore Diet Reset Meal
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- Опубликовано: 31 авг 2022
- Have you ever just wanted to throw everything in a blender and just cook it like that? Then this BBBE muffin recipe is for you!
#carnivorediet #bbbe
Recipe
4 Strips Bacon
6 Oz Ground Beef
4 Eggs
2 Tbsp Butter
1 tsp Salt
1/2 Cup Water
1 tsp Baking Powder (optional)
1) Add all ingredients into a blender and blend until homogenous.
2) Grease up a muffin tin and fill each hold about 3/4 of the way.
3) Place this into an oven at 350°F or 176°C for 15 minutes or until golden brown on top.
CARNIVORE COMPANION (Code "CCRUclips10)
www.carnivorecompanion.com
MERCH
www.carnivorouschef.com
INSTAGRAM
/ carnivorouschef
PATREON
/ carnivorouschef
REDMOND REAL SALT
shop.redmond.life?afmc=trashcheese
GRILLAHOLICS
www.grillaholics.com/?ref=TRA...
CARNIVORE SNAX (Code "TRASHCHEESE")
www.carnivoresnax.com 
Хобби
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If your stomach is sensitive to eggs, try eating just the yolks. Egg whites contain a protein called albumin which can trigger allergic responses in the body.
I was going to suggest the same thing. I am fine with yolks but throw out the whites
Or, try home pastured eggs if you can find some
Will be putting that in my new waffle maker.
If you put ice in instead of water the meat will have a nice texture when baking,in my country we make leberkase almost that way but in a loaf pan. It is Uber good!
Good tip!
In the olden times of 1982 really really 😂
When I make these, I use bone broth as a liquid, and put the eggs in the liquid into the bottom of the blender, cut the bacon into about 1/2 inch pieces, and put the ground beef on top. Blend is before, and you will get an even, thick batter, that you can easily pour into your muffin molt. And yes, the baking powder is definitely necessary. It helps them finish cooking easily, and there’s nothing soggy on the bottom when they’re done. Six eggs, one cup of bone broth, 1/4 pound of bacon, one half pound to 3/4 of a pound of ground beef. This will make 12 small muffins, or six large ones. Oh yeah, teaspoon to teaspoon and a half of baking powder. Good luck.
Maybe more like five or six eggs and I would cut the bacon up an little first. Otherwise yeah, it works. 👍🏼👍🏼
That would be my suggestion too.
Back before I went full carnivore, I did that and poured it over a lasagna pan of hash browns, red onions, red, orange, and yellow bells, and smoked Gouda. I think I used 4 dozen eggs. It made a lot of breakfast casserole. Even better with ciabata buns, but alas it is now but a distant, delicious memory. I liked it because it froze really well.
Now days, my carnivore is very lazy. I tend to only eat raw yolks if doing an occasional egg because I always flare up, but when I was doing BBBE Egg Bites, I'd cook the meat up then blend everything in the blender, I did admittedly usually add some cheese to make up for not having pico, avocado, or preserves. I find breakfast food challenging without the acid. Then I'd crumble bacon in the bottom of silicon molds. (Actually, I'd use Costco's bacon bits because there's no sugar in them and it fit my laziness and would keep well in the fridge to top on burgers or anything else I wanted it on. But I also don't handle pork well, unfortunately. So that's but a delicious memory, too.) Then I'd pour the mix almost to the top, and commit to a kitchen felony. I'd pop that baby in the microwave for a minute. Add some cheese and a little more bacon to the top. A minute more, I think. I think the total time was between 2 and 3 minutes. It's been a year or more. I have two molds, so I'd cook the other while the first cooled. Once cool, I'd pop them in the freezer. Once semi frozen, I'd remove them and chunk them in a gallon bag, and cook some more. Ironically, I prefer the texture of the eggs bites in the microwave over the oven because if timed right they take on a souffle texture. Those large individual decorative silicone cupcake/muffin molds that come in sets of like 24 make great larger muffins if microwaving or air frying. I also recently did a carnivore Yorkshire Pudding in the air fryer using ceramic ramekins and they were phenomenal. You might enjoy that. It was a lazy carni meal, too. They freeze great.
If I shared my lazy spin on brisket I'd get kicked out of Texas. I dig the lazy, economical meal prep. It's much more realistic for the average person than daily or weekly ribeyes. Keep up the great work! 🦋
@@constancemattson6558 I wish that I could, but I'm a bit of a lazy carnivore cook. If I start creating recipes in the way I did with keto or vegan, I overwhelm myself with choice and start wanting to try more and more flavors experimenting because I'm a lifelong spice and herb hoarder. So usually when I do try to turn something carnivore it's on whim and I just kind of dump things instinctively.
Yes, it's similar to a popover. I'm not English, so I don't want to commit a food felony saying something wrong about it. My understanding is what's most important is using hot "beef drippings", I used some rendered brisket fat that time, I think. I think I also remember reading that it's recommended to let the batter rest over night, but I could be wrong on that. I didn't. I have two air fryers and they cook very differently than one another. The fan on the larger one is too strong and will cause the oil to splatter around. The smaller I preheated to 380f. Recommendations vary between 360f and 400f. This is a know your own air fryer situation. I filled the ceramic ramekins with around a third of an inch of the melted fat and placed them in the air fryer. It took around 5 minutes or so to reach temp. Make sure not to get any on the sides because you're wanting the batter to climb up.
So, on my batter I didn't want to use anything non-carnivore because I follow it to keep my immune system as in check as I can and even with a very strict carnivore, it'll still go wild sometimes due to environmental factors. I remembered how fluffy some bread was that I had made where I had mixed some very fluffed yolks into stiff egg whites. I knew I wasn't going to get exactly the same texture because no gluten proteins and I didn't want to use lupin or any other flours, but I had some pork skins on hand so I ground them up thinking they couldn't hurt. The regular recipe is eggs, milk, and all purpose flour blended to a pancake batter consistency and cooked in the beef fat. I don't use milk, so I watered down some heavy cream for the milk. The eggs I went with the recommendation for what I was making. I used the same amount of ground pork rinds as flour, but I whipped an egg white and folded it into the egg white, then folded that into the remaining mixture. I know. Crazy extra work that's nothing like flour, and yet they came really close to the real thing and we're delicious none-the-same. I poured them into the hot oil 3/4 full and cooked at 380f for 20 minutes without opening it. I ended up going another 3 or so when I checked. I also tried for a traditionally large one, but I prefer the smaller if doing this way.
If you're keto, there's some really nice Yorkshire pudding recipes out there using a blend of alternative flours. I like to use lupin, a tiny bit of coconut (but it takes on the flavor and is heavy), a small amount of egg white powder, and a very small amount of xanthan gum when I did them keto. Again, I just sort of dumped until I got the consistency I wanted, but I did sift everything so it'd be lighter as it mixed into the liquids.
My personal experience has been that as long as the fat is the form it's supposed to be, be it cold, soft, or liquid and a person uses ingredients that will mimic the textures and not change the flavor too much that recipes can be followed pretty close. A person just has to know how their substitute will behave. Like can never make brittle out of allulose sort of thing since it won't get hard. So I'd say use what you have and are comfortable using and just adapt the original Yorkshire pudding recipe slightly enough to fit that, but definitely use the beef fat. I tried it with coconut oil once and it's not as good. The beef fat makes the pudding. I'd also use watered down heavy cream or the milk if milk isn't a problem. Actually, I think it'd be spectacular with some buttermilk, but that's not traditional and I've not tried it, so can't say for sure. I cut them in quarters after they cooled and stored them in a Ziploc in the freezer. Just popped them in the air fryer when I wanted one. I apologize for not being able to be more precise and for being long-winded, but hopefully my process will give you your own ideas. Good luck!
@@ApAcVideoWatcherI'm soooo lazy when I'm in pain and should be eating better so I grab whatever canned or packaged food like product. Recently purchased some freeze dried and canned keystone meats...after all my garbage is gone, my only choice will be to cool neat and eggs or try freeze dried meat puffs. Lol. Not sure if they'll be puffy or dense, curiosity might get me in the kitchen sooner.
@nikkijack911 Hey, Nikki. I totally understand that. When I started this, life was hell. I can tell you what I do to make things easier and maybe it will work for you, too. I cook in bulk for one, if affordable. When I started I mostly had chuck roasts or ground beef I'd turn into burger patties. Both can be bagged into quart sized freezer bags if you want to do less dishes. If you have an air fryer, you can turn roasts into steaks and freeze them raw. Amazon has parchment liners shaped like bowls. They also have silicone pots.
One of the most filling things to make, if you can do eggs, is a breakfast casserole. You can do a big one in the oven, or mini ones in the microwave one at a time in the bowl you're going to eat out of. Just stir them every 30 seconds. They turn out very fluffy.
At the moment, I make a sort of hash with eggs, ground beef, and Italian sausage. I cook several weeks worth up at once and divide it into the freezer bags. By letting it cool overnight in the fridge, I can make it so that when I remove it from the freezer to heat it up in the microwave it will just crumble into my bowl. I do add dried organ meats and blood to it. I'd like to do the fresh, but can't stand it when I've tried it. If there's a Costco near you that you can get to or get someone to go for you, they have "chubs" of ground beef that are pretty cheap.
It's really rough at first pain wise. I used to take oxy with Norco for breakthrough pain, and slather myself up with all the over-the-counter ointments I could find. I know standing to prep food, cook, and do dishes can be absolutely excruciating. It still takes its toll on me and I do have bad days, but my pain level is lower now than when I took the meds, most of the time.
If you can manage to get through that first month, each month following gets easier. Not gonna lie, you'll have bad days. But they'll get further and further apart. Back in 2017, I think, my ex and I took a dream trip. I needed pushed in a wheelchair most of the time during it because it hurt so bad to stand and walk. Fast forward to today and I walk at least 15k steps almost everyday. It still hurts to stand in place, but I can walk and I'm able to tolerate the sun better. Two things that seemed impossible before.
You can do it! Just take baby steps, believe in yourself, have compassion for yourself, and do what you need to to make the food prep easier. You'll figure out a routine. Heck, if you need to pull a chair up to a table with your cutting board, go for it. Whatever it takes to make it doable for you.
Good luck! Feel free to reply here if you have a bad day. No one should have to live with high levels of chronic pain if there's a way to make it better. I really hope you're able to relieve some of your own pain. 🦋
@ApAcVideoWatcher Thanks for the tips and for sharing. A few months back when I would have a good day, I would spend a day on a stool in the kitchen, I'd cook up 3-5 lb ground beef and a couple pounds of bacon and I'd freeze it all, or i would power through and make chilli, I wasn't doing low carb at the time but found it made life easier and I did eat better, wasn't as hungry. I also did up some eggs over easy and put em in Pyrex, they reheated well that way. I did well on keto, but that was several years ago. My other half is unhealthy as well and at some point I started getting triggered by all the wrappers and chip bags all hours of the day and night and eventually I developed more bad habits than i had ever had. Spouse is having bariatric surgery in a few months and I see it as a great opportunity to try to turn my health and my habits around. I've found a lot of helpful suggestions and going to do some homework while easing back into low carb/keto and then carnivore. For now I just started physical therapy and occupational therapy. When I have time the thing that feels amazing is a warm water pool, for all the arthritis and tendinitis it feels good to melt into the water and slowly limber up, my fave is on my best days to get a good jog going in the pool, not the same as land, but it almost feels liberating when u throw on the headphones and look at the trail outside while doing it. I want more of that and yall give me more hope that I can have better quality of life and it's motivating.
🤣"1982"!!🤣 These look interesting.
Take care💕
You come up with amazing recipes however I did two weeks on carnivore and ended up hating meat. I had a massive binge and now I'm much happier not focusing on any diet....I eat now what I want and I'm enjoying meat much more 😅....yep I am mentally weird
You always have great ideas!!! I"m thinking of doing BBBE for one day just to see what it's like and then do 2 days to build up to the leap :) I'll be looking at the thrift store for a decent blender!
I call these Nummy Buns! Great way to conquer your day. ❤
This is an easy good idea! Any updates on the progress of the cookbook?
So I tried these without the baking powder and maybe that’s the key but mine took ALOT longer to cook and at some point I even had to put them in the air fryer to finish because they would not get un-soggy. 🙈 They are also better cold in my opinion, but I’m a texture gal so to each their own. Thanks for the recipe though, I’m always needing convenient carnivore foods to help me keep up with my kiddos. 😅
"A surprise little bacon buddy" 😅
I'm going to try these, but i hope you don't mind... i'm going to make them with ground chicken instead. I've made the meat bread that's gone viral with the beef. And I know chicken isn't BBB#, but :C" is close to "B"! Thank you for this great idea, You're one of my biggest recipe inspirations!
Have a great day too.
This is day one to my all carnivore diet lifestyle. This recipe seems very interesting and I will be trying it. Please bring on more carnivore diet meola ideas.
These may be my alternative to the carnivore bars I've been ordering.... better price and tastier!!! Thank you for the recipe
They make a lil brush which is the top to a container you fill with melted butter, ghee, or oil. Works really well to grease your pans and you get to control what you fill it with.
Making some now. I took a few liberties . I precooked the bacon and just "sprinkled" it on top.. I guess that's the only difference.
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They ended up good. I ended up baking closer to an hour at 375, but they were deeper muffin tins, only made 6 of them. They were OK. I could see where seasoning ( besides just salt) wouild go a long way and OMG I wanted to put cheese on them so bad... but that's not BBBE and I'm really trying to do it the right way.
Warmed up egg yolks and butter would be a good dip for the BBBE Muffins.
You’ve made a muiche (meat quiche) without a crust. Look tasty I’ll give it a go, thanks.
This is cool and you are so funny to watch, I freakin love your videos!
So easy, and delicious! TY!
👍👍👍👍👏👏👏👏
Yuummm.
Looking forward to your recipe book 💯
I'd put the bacon on the outer edge of the muffin tin so the muffin is surrounded by the bacon
Great idea!
Looks yummy
Have you tried duck eggs?
I've heard that people that have a hard time with chicken eggs do ok with the duck ones.
Looks very delicious. I'm def going to try that. Haven't had egg cups in a while
That's rad. I'm going to try this for sure! If I used a larger muffing pan, how much more time would I need? Or would I need more heat? Also, if eggs mess with you, use less whites. It's the protein in the whites that make you have gastric issues.
1) I suggest cooking the bacon first
2) Maybe 3-5 more minutes
3) I typically tend to avoid the egg whites! But for the videos I like to keep everything pretty general
Awesome! Thank you. I will definitely do that I'm excited to try this! Just need to order some grain free backing powder. Also, I have been doing more experimenting with pork rind baking. I am close to figuring out chocolate chip cookies. I think. Lol Thank you for all you do, sir.
I recognize that yummy burger patty. Is it prime rib burger? Ima try this to get rid of some bland ass liquid egg whites. Beat them and make em meat flavored! Thanks Reid. I love your videos. Favor? Could you cook something sous vide? I just learned about it, got a wand and would be happy to see you do something cool with the technology. Thank you in advance.
It's just ground chuck
If you use a piece of greaseproof paper, a bun case or the butter wrapper, you can grease your pan more evenly without getting so icky 😏
Could you use a food processor in lieu of a heavy duty blender?
Absolutely and I think it'd work better than in a blender
You may want to edit your description, on the video he said about one half cup of water, and in the description it says one cup of water, this makes the recipe extremely watery 😂
I'll do that now, sorry about that
Totally fine, the texture kind of reminded me of like a savory custard wasn't bad 😂
Have you tried organic pasture raised eggs, bought from a local ranch/farm store?
I've tried a lot of different ones with the same results
Pancakes w that batter?
What about using a food processor instead of a blender?
Absolutely
Now I'm going to have to go out and buy a bun tin 🙄
How would you do this without using corn starch?
?
Amazon has baking powder without starch
You did great. But cooked bacon works better than raw
Only butter and bacon grease for me!
😎👌👍🖖✌🤓
Looks grosse
Thanks
So don’t eat it, no reason to be rude.