This recipe includes all the major food groups for carnivores – beef, butter, bacon, and eggs! I wanted to create something that was high in fat, nutritious, filling, and most of all budget-friendly.
We accidentally burned our steaks this week, so we were stuck with ground beef. I’m not a fan of eating it plain or just with butter. So, I thought adding in some bacon and eggs might make it a bit more palatable.
I was right.
It’s DELICIOUS! While it’s not the prettiest dish in the world, it still tastes fantastic. This recipe also makes a ton of food so you can eat it over a couple days. (We always like to cook once and eat several times whenever possible.)
BBBE Skillet (Beef, Bacon, Butter, and Eggs)
- 6 slices bacon
- 1 pound ground beef
- 1/4 teaspoon salt
- 6 large eggs
- 2 tablespoons butter
- 4 ounces shredded cheddar cheese optional
- Fry the bacon in a large skillet over medium heat until done to your liking. Remove bacon from pan. Do not drain the bacon fat!
- Add ground beef and salt to skillet with the bacon fat. Cook until brown, about 10-12 minutes, stirring frequently and breaking up the beef into small pieces.
- Meanwhile, crack the eggs in a small bowl or measuring cup and whisk until well combined. Crumble the bacon into small pieces.
- Once the beef is completely browned, add the whisked eggs, crumbled bacon, and butter to the skillet. Cook over medium heat, stirring frequently, until eggs are set.
- Top with cheddar cheese, if desired, and serve hot.
I recommend using at least 80/20 ground beef. If you’re on the carnivore diet, I would avoid lean meat at all costs. In a pinch you can use something leaner, but you might want to add a bit more butter to the recipe.
This recipe would also be great using leftover chopped steak or any other leftover meat you might have on hand instead of ground beef.
Cheese is optional, but makes a nice addition if you aren’t too sensitive to dairy. I think sour cream would also be nice on top – or maybe even cream cheese melted into the beef.
I set the serving size to 6 servings, but that’s really going to depend on how much you eat. I can easily put down two “servings” of this after a 24-hour fast. I think you could easily double the recipe if you wanted to meal prep more for later.
If you try this out, let me know how you liked it!