The casserole that converted half this site’s readers has a morning sibling. Same principle: meat, eggs and cheese baked into one dish that does not care how busy your week is. You make it on Sunday, you cut it into six, and breakfast is handled until Friday without a single decision made before coffee.
Cook it, then count it
Americans call this a breakfast casserole. Britons call it a bake. Keith calls it nothing, because Keith has tested it and Keith does not comment on things that pass.
What you need
- 500 g sausage meat, or proper sausages squeezed from their skins. Read the label: meat and salt, not rusk. The checker will tell you if your brand belongs
- 250 g bacon, chopped. Cook it properly first
- 8 eggs
- 150 ml double cream (heavy cream)
- 150 g mature cheddar, grated
- Butter for the dish, salt to taste
The method
1. Brown the meat
Sausage meat into a hot pan, broken up, browned hard. You want colour, not grey steam. Bacon in for the last few minutes. Drain nothing: the fat is coming with us, because the fat was always the point.
2. Build the custard
Whisk the eggs with the cream and a pinch of salt. This is what sets the whole thing into slices instead of scramble.
3. Assemble and bake
Butter a baking dish, meat in first, egg mixture over, cheese on top. 180C (350F) for 30 to 35 minutes, until the middle barely wobbles and the top has gone the colour of a good decision. Rest ten minutes before cutting: the rest is part of the cooking.
The week ahead
Six portions, fridge for five days. Reheat a slice in a dry pan or thirty seconds in the microwave. Each slice runs roughly 35 g protein and 40 g fat depending on your sausages, which is a proper start to the day, not a promise of hunger at eleven like cereal makes. If you are building muscle on carnivore, two slices and the morning is done.
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Carnivore Breakfast Casserole
Equipment
- Baking dish
- Frying pan
Ingredients
- 500 g sausage meat or proper sausages squeezed from their skins; meat and salt, not rusk
- 250 g bacon chopped, cooked properly first
- 8 eggs
- 150 ml double cream heavy cream
- 150 g mature cheddar grated
- Butter for the dish
- Salt to taste
Instructions
- Sausage meat into a hot pan, broken up, browned hard. Bacon in for the last few minutes. Drain nothing: the fat is coming with us.
- Whisk the eggs with the cream and a pinch of salt. This is what sets the whole thing into slices instead of scramble.
- Butter a baking dish, meat in first, egg mixture over, cheese on top. 180C (350F) for 30 to 35 minutes, until the middle barely wobbles. Rest ten minutes before cutting.
Nutrition
Follow on Twitter (@SamaHoole) or Instagram (@samalifts).
Keep reading
- Raw Milk UK: Where To Actually Buy It (Cow, Goat and Sheep)
- The Carnivore Diet Shopping List UK (Aldi to Butcher, Priced)
- Carnivore Egg Bites (Meal Prep That Fits In One Hand)
Not sure a food belongs on the plate? Check it in two seconds with the free Can I Eat It tool.
Cook like this every night: Bring Back the Dripping, 140 pages of fat-first British cooking.
About Sama Hoole
Sama has been coaching strength and physique transformation for nearly a decade. He writes about ancestral nutrition, powerbuilding, and cutting through the white noise of training and diet: no dogma, no fluff, just the needle movers. If it does not make you stronger, smarter, or more resilient, it does not belong in your routine.
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