Mediterranean Carnivore Egg & Beef Breakfast Bake

by Sefe Vasquez-23 August 2026Easy

Servings2

A high-protein, seed-oil-free Mediterranean-inspired breakfast bake with seasoned ground beef, eggs, and a touch of herbs, all cooked in animal fat. Designed for a carnivore-style morning meal with no plant foods.

Method

0
Preheat the oven to 190°C. Lightly grease a small baking dish (about 15x20 cm) with 10 g of the beef tallow or clarified butter.
1
Place a skillet over medium heat and add the remaining 20 g beef tallow or clarified butter. Once melted and hot, add the ground beef.
2
Break up the ground beef with a spatula and cook for 6-8 minutes until browned and cooked through, rendering some fat.
3
Season the beef in the skillet with sea salt, black pepper, dried oregano, dried thyme, garlic powder, and smoked paprika. Stir and cook for another 1-2 minutes to bloom the spices.
4
Transfer the seasoned beef and its fat into the greased baking dish, spreading it evenly across the bottom.
5
Crack the eggs into a bowl and lightly beat them with a fork until just combined. If using cheese, stir the grated cheese into the eggs.
6
Pour the egg mixture evenly over the beef in the baking dish, tilting the dish gently so the eggs settle into the meat.
7
Place the baking dish in the preheated oven and bake for 12-15 minutes, until the eggs are set and the top is lightly golden. For a firmer texture, bake up to 18 minutes.
8
Remove from the oven and let the bake rest for 3-5 minutes to firm up for easier slicing.
9
Slice into two portions and serve hot. Store any leftovers in the fridge and reheat gently in a skillet or oven to maintain texture.