This beef and egg gratin is a simple but satisfying meal that’s perfect for breakfast, lunch, or dinner. Made with only 4 animal-based ingredients plus sea salt, it’s hearty and keeps you satisfied for hours without skyrocketing your blood sugar and insulin levels.
Let’s tackle first some questions that you might have:
What is this Carnivore Beef and Egg Gratin about?
This Carnivore Beef and Egg Gratin is a dish made with ground beef, eggs, Parmesan cheese, heavy cream, and unrefined sea salt. It’s baked in the oven until the eggs are almost completely set and the top is lightly browned. I prefer to leave the center creamy, i.e., not fully cooked. In any case, I can convince you this dish is simply scrumptious!
Is Carnivore Beef and Egg Gratin suitable for people on a low-carb or keto diet?
Yes, this gratin is perfect for people on a low-carb or keto diet, as it’s a high-fat, low-carb dish.
Can I use a different type of cheese instead of Parmesan cheese?
Yes, of course, but the taste and texture of the dish will be different. That said, the result is still delicious. I recommend using flavorful cheese such as Monterey Jack, Swiss cheese, Cheddar, or aged gouda.
I don’t use dairy, is there any way to replace the cream and cheese?
You can simply omit the cream and cheese if you don’t use dairy. However, I recommend adding 1/3 cup (80 ml) water — or preferably bone broth — to your egg mixture to make the dish juicier, as the eggs might dry while baking if no liquid is added.
Can I use ground turkey instead of ground beef?
Sure, you can use ground turkey or chicken instead of ground beef, but the taste and texture of the dish will again be different and actually milder.
Can I make Carnivore Beef and Egg Gratin ahead of time?
Yes, you can make the gratin ahead of time and reheat it in the oven or microwave before serving. This dish reheats incredibly well.
Can I freeze the gratin?
Absolutely. You can freeze the carnivore gratin for up to three months. To reheat, thaw in the refrigerator overnight and then reheat in the oven or microwave.
Step-by-Step Instructions on How to Make This Carnivore Gratin
First, brown 1 pound (450 g) ground beef in a skillet until crumbled and fully cooked. Set aside.
Next, in a mixing bowl, whisk together 6 organic free-range eggs…
…1 cup (240 ml) freshly grated Parmesan cheese…
…and 1/2 cup (120 ml) heavy cream.
Season with unrefined sea salt to taste.
Whisk until well combined.
Spread the cooked ground beef in the bottom of a 9×13-inch baking dish.
Pour the egg mixture over the beef…
…making sure it’s evenly distributed.
Bake at 350 °F (175 °C) for 25—30 minutes, or until the eggs are almost completely set and the top is lightly browned. Like I previously said, I prefer to leave the center a bit jiggly for a creamier mouthfeel.
Remove from the oven.
Let cool for a few minutes before serving.
So satisfying, so yum!
How I Came up with This Easy Carnivore Recipe
I was in the mood for a meaty feast, but when browsing through my recipe ideas, I saw they were mainly for wimpy veggie dishes like cauliflower gratin. That’s when it hit me like a juicy steak to the face: why not make a carnivore gratin? It sounded so wild, so primal, so…meaty.
But how to make my gratin meaty? I needed something that would make meat lover’s pizza hide with shame. So, I grabbed 1 pound (450 g) of ground beef and fried it up until it was crumbly and delicious.
Next, I whipped up a keto gratin sauce with eggs, cream, and Parmesan cheese. I used six eggs because, let’s be honest, who wants a puny gratin? Not me, that’s for sure.
I poured the sauce over the beef like a creamy blanket of meaty goodness. And then, into the oven it went!
After 30 agonizing minutes of waiting, I finally pulled out my masterpiece. It was golden brown, creamy, cheesy, and oh-so-carnivorous.
I took a bite and…wow! The creaminess of the eggs, the richness of the beef, the tanginess of the Parmesan…it was like a flavor explosion in my mouth. I couldn’t believe something so simple could be so satisfying.
I called it Carnivore Beef and Egg Gratin, because why not give it a name as hearty as its flavor? Besides, veggies? Who needs them when you’ve got meat this good!
Here’s the recipe for you to enjoy:
- 1 lb = 450 g ground beef
- 6 organic free-range eggs
- 1 cup = 240 ml freshly grated Parmesan cheese
- 1/2 cup = 120 ml heavy cream
- unrefined sea salt, to taste
- Preheat your oven to 350 °F (175 °C).
- In a large skillet, brown the ground beef over medium-high heat until fully cooked. Set aside.
- In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream. Season with salt to taste.
- Spread the cooked ground beef in the bottom of a 9x13-inch baking dish.
- Pour the egg mixture over the beef, making sure it's evenly distributed.
- Bake for 25—30 minutes, or until the eggs are almost completely set and the top is lightly browned.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped herbs or freshly grated Parmesan, if desired.
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|Nutrition information||In total||Per serving (makes 4 servings or 1 serving for OMAD)|
|Protein||139.4 g||34.9 g|
|Fat||174.9 g||43.7 g|
|Net carbs||7.3 g||1.8 g|
|kcal||2142 kcal||536 kcal|
Tips for Variations
Want to give some variation on your beefy dish? Thanks for asking, here you are:
- Bacon and Sausage Carnivore Gratin: Use 1/2 cup (120 ml) crumbled cooked bacon and 1 cup (240 ml) cooked sausage instead of ground beef. Top with the same keto gratin sauce made with eggs, cream, and Parmesan cheese.
- Chicken and Bacon Carnivore Gratin: Use 12 oz (340 g) cooked and shredded chicken breast and 1/2 cup (120 ml) crumbled cooked bacon instead of ground beef. Top with a keto gratin sauce made with eggs, heavy cream, and Cheddar cheese as given in the recipe.
- Seafood Carnivore Gratin: Use altogether 1 pound (450 g) of cooked and chopped shrimp, crab meat, and scallops instead of ground beef. Top with a keto gratin sauce made with eggs, heavy cream, and Gruyere cheese instead of Parmesan.
- Lamb and Feta Carnivore Gratin: Instead of ground beef, use 1 pound (450 g) lamb meat, cook it until crumbled, and add 1/2 cup (120 ml) crumbled feta cheese. Top with a keto gratin sauce made with eggs, heavy cream, and goat cheese. This Greek-inspired variation is incredibly tasty!
- Pork and Chorizo Carnivore Gratin: Use altogether 1 pound (450 g) cooked and crumbled pork meat and cooked and crumbled chorizo sausage instead of ground beef. Top with a keto gratin sauce made with eggs, heavy cream, and Monterey Jack cheese.
- Steak and Blue Cheese Carnivore Gratin: You knew it — a blue cheese variation is coming! Use 12 oz (340 g) cooked and sliced steak and 1/2 cup (120 ml; or to taste) crumbled blue cheese instead of ground beef. Top with a keto gratin sauce made with eggs, heavy cream, and 1/2 cup (120 ml) Gorgonzola cheese. This variation truly is a flavor explosion!
Don’t forget to check out my other carnivore recipes!
This week was super busy — with pumpkin! I launched two products under my own brand: organic onion powder and organic pumpkin pie spice. Naturally, the seasonings needed some recipes to show how they can be used. Therefore, I took plenty of pumpkin recipes from this blog and translated them into Finnish to be published on my Finnish site.
I had a live launch event for the spices on Thursday, revealing the new products and showing a table full of savory and sweet dishes you can make using them. I have to admit my favorite dish was keto and gluten-free pumpkin pie, which I made based on this recipe that I posted on this blog about 10 years ago.
Other than that, I have been preparing for my birthday, which is next week. It surely is going to be an exciting week, so stay tuned — and follow me on my social media channels for the big birthday giveaway on Wednesday!