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  • Writer's pictureColleen Nelson

Carnivore Christmas Celebration

I hear from so many people that they do not know how to celebrate various holidays because so many of the traditional dishes include non-carnivore food items. As Christmas approaches, I thought I would share a few recipes that are staples in our holiday celebrations.

To set the table, the below include meat, eggs, dairy, and seasonings. If you are dairy and seasoning free the below may not work for you.

Breakfast Casserole

The leftovers for this recipe can be refrigerated and frozen. I cut mine in squares and eat them throughout the week. They reheat well. I brown my sausage and make my egg and milk mixture the night before. Then, I assemble in the morning and put it in the oven.


1 lb. Jimmy Dean Sausage (I prefer HOT)

1 lb. Shredded Cheese (I prefer sharp cheddar)

12 Eggs

½ cup Milk


1. Preheat oven to 350 degrees

2. Brown sausage, drain off excess grease, and set aside.

3. Crack 12 eggs into a bowl and beat. Add in the 1/3 cup of milk. Mix well ensuring all egg yolks are broken.

4. Grease a glass 9 x 13-inch casserole dish. I use bacon grease. The excess grease from the sausage works well, too.

5. Spread ½ lb. of shredded cheese across the bottom of the pan.

6. Evenly spread all the drained sausage on top of the shredded cheese.

7. Poor the egg and milk picture evenly over the cheese and sausage already in the casserole dish.

8. Spread the final ½ lb. of shredded cheese across the top of the egg mixture.

9. Place in the open to bake for 45 minutes. Check to ensure cooked all the way through. Add additional time as needed.

10. Remove and allow to cool for 10 minutes

11. Slice and serve.

Chicken Jalapeño Soup

My family loves this soup, and they often add tortilla strips. I remove the jalapenos, but they add great flavor to the soup, so I cook it all together.


2 large Cooked, chicken breasts (I use a store-bought rotisserie chicken)

4 cups Chicken stock

1 cup Cream

3 large Sliced jalapeños

Salt and pepper to taste


1. Cube or shred the cooked chicken breasts.

2. In a pot put the chicken and chicken stock.

3. Heat the chicken and stock to a slow boil. I add salt and pepper to taste at this point.

4. Add the cream slowly and stirring as you go.

5. Reduce heat to a simmer.

6. Add the slices of jalapeño.

7. Let simmer, occasionally stirring, until you reach desired thickness.

8. Remove from heat and serve.

Standing Rib Roast

We all love prime rib. I typically cut the meat from the bone and save those just for a special snack later. These are great fresh after cooking or even heated in the oven the next day.


1 Standing rib roast (bone-in)

1 stick Kerry Gold butter

1 tsp Herb de Provence

Salt and pepper to taste


1. Place standing rib roast in a glass 9 x 13-inch casserole dish, bones down.

2. Blend Herb de Provence, Salt, and Kerry Gold butter until full mixed.

3. Spread the butter mixture on all surfaces of the roast.

4. Let stand until roast reaches room temperature.

5. Preheat oven to 425 degrees.

6. Place roast in oven for 20 minutes.

7. Reduce oven temperature to 250 degrees.

8. Finish cooking for two hours or until meat reaches 120 degrees for a medium rare.

9. Let stand for 20 minutes.

10. Slice and serve.

If you have a favorite carnivore recipe you enjoy, please share it in the comments. We would love to cook along with you.

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