This recipe is incredibly simple and creates perfect grab-and-go bites for breakfast or a snack. They are essentially mini frittatas or baked omelettes.

Yields: 12 bites Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients:

• 1 lb (approx. 450g) Ground Pork
• 8 large Eggs
• Salt to taste
• Lard, bacon grease, or butter for greasing the muffin tin

Equipment:

• 12-cup muffin tin
• Large skillet
• Mixing bowl

Instructions:

1. Preheat Oven: Preheat your oven to 375∘F (190∘C).
2. Cook the Pork: Place the ground pork in a large skillet over medium-high heat. Break it apart with a spoon and cook until it’s browned and cooked through, about 8-10 minutes.
3. Drain Fat (Optional): Drain off the excess rendered fat from the skillet. You can save this delicious fat for cooking later. Let the pork cool for a few minutes.
4. Prepare Egg Mixture: While the pork cools, crack the 8 eggs into a large mixing bowl. Add a generous pinch of salt and whisk until the yolks and whites are well combined and slightly frothy.
5. Combine: Add the cooked ground pork to the whisked eggs and stir to combine everything evenly.
6. Prepare the Tin: Generously grease the cups of your muffin tin with lard, bacon grease, or butter to prevent sticking.
7. Fill and Bake: Carefully pour or spoon the pork and egg mixture into the greased muffin cups, filling each one about three-quarters full.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the bites are puffed up, golden brown, and a knife inserted into the center comes out clean.
9. Cool and Serve: Let the bites cool in the tin for a few minutes before running a knife around the edges and removing them. They can be enjoyed warm or stored in the refrigerator for up to 4-5 days.

The post Crispy Pork Belly & Fried Eggs appeared first on Carnivore Wiki.

• 1 kg beef kidneys
• 50 g butter
• 1 large onion, chopped
• 250 g mushrooms, sliced (optional)
• 250 ml sour cream
• Water or beef broth
• Salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Kidneys: Start by thoroughly cleaning the beef kidneys. Rinse them under cold water. Trim off any tough outer membranes, fat, and the white tubes in the center. Cut the kidneys into bite-sized cubes. For a milder flavor, you can soak the kidney pieces in a bowl of cold water with a splash of vinegar or milk for about 30 minutes, then drain and pat them dry.
2. Sauté the Aromatics: Melt the butter in a large pot or pan over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes.
3. Brown the Kidneys: Increase the heat to medium-high. Add the prepared kidney pieces to the pan with the onions. Sauté for about 5 minutes, stirring frequently, until they are browned on all sides.
4. Stew: Add just enough water or beef broth to the pan to barely cover the kidneys. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it stew for 20 minutes, or until the kidneys are tender. Season with salt and pepper.
5. Add Mushrooms and Cream: If using mushrooms, stir them into the pot and cook for about 5 minutes until they are tender. Next, reduce the heat to very low and stir in the sour cream. Be careful not to let the sauce boil after adding the sour cream, as it can curdle.
6. Serve: Cook for another 2-3 minutes to heat the sour cream through. Garnish with fresh parsley or chives and serve immediately with your favorite side dish, such as mashed potatoes or rice.

The post Beef kidneys with onion and cream sauce appeared first on Carnivore Wiki.