Description
These easy Carnivore English Muffins are soft and tender inside with golden, crispy edges after toasting. Made with eggs, pork rinds, mozzarella, and butter, they’re perfect for a quick carnivore-friendly breakfast.
Ingredients
Units
Scale
- 4 large eggs
- 1 cup finely crushed pork rinds
- 1/2 cup shredded mozzarella
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 6-cavity muffin pan or use silicone liners.
- Finely crush the pork rinds into a breadcrumb-like texture.
- Whisk the eggs until smooth.
- Add the melted butter and mix.
- Stir in the pork-rind crumbs, mozzarella, and salt.
- Let the mixture rest for 2–3 minutes.
- Divide the batter between 6 muffin cavities, filling each about ¾ full.
- Bake for 18–22 minutes, until the centers are fully set.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack and allow to cool further.
- Slice horizontally and toast before serving.
Notes
For the best texture, finely crush the pork rinds and allow the muffins to cool before slicing. Toasting the cut sides creates a firmer, more bread-like texture.