So clearly I have absolutely no clue what to call this delicious culinary delight that I am about to share with you.  I was inspired by by friend Jen’s delicious-looking egg-bake/frittata dish that she posted the other day, so I decided to experiment with my own.

My nutrition program currently calls for me to be on a VLCD (very low carb diet) 6.5 days a week, so if you’re watching carbs like I am, you can rest assured knowing that this dish is quite low carb.   And if you’re not, well then feel free to throw in some sweet potatoes, white potatoes, hash browns, fresh corn…whatever you’d like to spice this dish up!

Prep Time: 15-20 minutes

Bake Time: 25+/- minutes


1 lb. grass-fed ground beef

10 whole omega-3 eggs

1 organic onion, chopped

1 cup organic peppers, chopped (I used frozen)

2 oz. organic heavy whipping cream

3 TBSP. pasture butter

1/2 packet organic taco seasoning

1/8 cup water

Sea salt and black pepper to taste



Preheat oven to 350 degrees. Brown the ground beef in a pan while you are sauteing the onions and peppers in 1 TBSP of pasture butter in another pan.  Drained the meat and add 1/2 packet of taco seasoning and 1/8 cup of water. (The packet says to mix the water and seasoning first before putting it on the meat.  I didn’t.  I’m a rebel like that.)  You may need more or less water, but you don’t want it to be runny. The taco seasoning gives the dish a great flavor.


Before it goes in the oven….


While the meat and veggies are cooking, use the remaining 2 TBSP. of butter to grease an 8″ x 13″  pan.  After the meat and the taco seasoning have been thoroughly mixed together and the peppers and onions have been lightly sauteed, pour the meat and the veggies into the 8″ x 13″ pan and spread them evenly.  Take the 10 whole eggs and 2 oz. heavy whipping cream and blend them together thoroughly.  Then pour the mixture over the meat/veggie mixture and put in the oven.  I cooked mine for about 25 minutes or until I could stick a fork in the middle of it and the fork came out clean.  You may need to bake it for more or less time depending on your oven, but I would definitely check it after 20 minutes.

Once you take it out, you can top it with cheese, or anything else that you’d like.


After! This dish also re-heats really well on the stove. Leftovers… YUM!


Also, feel free to add whatever you want to this dish…bacon, sausage, chicken, spinach, mushrooms, tomatoes, zucchini, squash… the possibilities are endless.  In fact, this would be a great dish to whip up at the end of the week using leftover meat and veggies.  Just remember that whatever you add will change the nutritional information given below.


Nutrition Information:  (makes 6 servings)

Calories: 355

Protein: 25 grams

Carbs: 8 grams

Fiber: 1 grams

Fat: 25 grams


Try it as is… put your own spin on it…whatever you do, definitely let me know what you think!

5 Responses to Low Carb Meat ‘N Egg Thingie Recipe

  1. Cookie says:

    Awesome! I just made this on Sunday night and divided it for my lunches! Mine was beef, bacon, spinach, onion, and hot sauce. I tossed the onions in with the bacon while it was cooking, layered the meat in the pan first, organic frozen spinach on top of that, poured the egg on and tossed in the oven. Seriously – Delicious, and such a time savor! Thanks for sharing your version!

  2. Jim says:

    This looks really good! Can’t wait to try it this weekend. A good amount of protein and delicious.

  3. Liz says:

    Thanks for the inspiration, Molly! Made my own version tonight–beef (with taco seasoning), bacon, ham with sautéed onions, peppers and mushrooms (all fresh and organic), adding in Daiya cheese (cheddar kind) with my dozen eggs and cream.. Spread all meat and veggies in bottom of pan, poured egg, cheese and cream mixture over top. Baked at 350 for 40-45 minutes. YUM! Definitely going to share with friends and family. Looking forward to trying different veggies–spinach, kale, etc.

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