Low Carb (No Carb) Ranch Beef and Cheddar “Muffins”.

As many of you know, I have to eat differently than most people because of my Hypothyroid Disease… Hypothyroid disease, often, makes it significantly more difficult to lose weight and a lot easier to gain weight. I struggle with sleep issues (cyclical insomnia) and a host of other low-energy problems associated with thyroid disease – even with consistent medication and monitoring by a doctor every few months.

I have found that the only way to keep the weight off, or get it back off from any small gain, is to go low carb and eat using some of the same principles at the keto diet. I don’t pee on any sticks to find out if my body is in ketosis, but low carb/high fat diets are very similar to those you will find in the keto program.

The title says “Low Carb No Carb” — but, somebody is going to call me on – eggs possess 0.6 grams of carbs per egg – so keep that in mind if you are counting a VERY strict number of grams per day. I don’t, personally, count anything, not even a collection of things, if they all individually have less than 1 gram of carbohydrates.

That being said… I have been getting bored with the same old same old meat and eggs and proteins all of the time that I have been scouring the internet to find some varieties that I can test out, and modify, to make my own. We eat a LOT of eggs in the Chapman house… seriously, we used to buy the non-organic ones in huge quantities until the chicken flu went around and eggs skyrocketed in price (and have yet to normalize at this juncture).

I kept seeing people share on Facebook this “Ziploc Omelettes” video… Let me just be the first to say, after significant research Ziploc bags are NOT approved for boiling of any kind… at the temperature in which water is required to boil the plastic molecules in the bag begin to break down and are absorbed by your food, and in some cases, the bag comes open. Don’t do it. Ziploc confirmed this, along with a host of scientific reasons not to.

Anyway, my friends pointed me in the direction of a million other recipes that were based on eggs that didn’t involve boiling a bag, but on my first try – my variation actually turned out AWESOME! Here you go – enjoy. I am CERTAIN that you can add different cooked meats and seasonings while following the same preparation and cooking times.

Without further ado…

You will need:

  • 6 Jumbo Eggs (or 8-9 regular sized eggs)
  • Hidden Valley Ranch Mix seasoning (less than half a packet)
  • Cheddar cheese
  • Himalayan Salt (the pink stuff)
  • Fresh cracked black pepper
  • 8-10 ounces of pre-cooked ground beef (drained before mixing).
  • 6 Cup Muffin Tin (I am sure you can use a larger one with many smaller cups – however, you will need to appropriately adjust the cooking time for smaller “muffins”).
  • Cooking spray of your choice.

*Pre-heat the oven to 375 in the meantime… this next part does not take long…

  1. Pre-cook 8 ounces of ground beef, and before draining grease, add about 1/3rd of a packet of Hidden Valley Ranch Mix seasoning. Mix thoroughly and, then, drain grease. Set aside.
  2. Crack 6 Jumbo Eggs into a medium sized mixing bowl.
  3. Add Himalayan salt – roughly 1/4th of a teaspoon.
  4. Add cracked black pepper to taste.
  5. Add pre-cooked ground beef to egg/salt/pepper mixture.
  6. Add two tablespoons of water.
  7. Whisk very thoroughly.
  8. Spray your muffin tin with the cooking spray of your choice.
  9. Pour egg mixture into the cups evenly.

For more control when pouring the egg mixture into the tin, use a glass measuring cup. When using a small 6 cup muffin tin, fill the mixture nearly to the rim of each cup.

10. Once the oven is preheated, place the pan on the middle rack, and cook for 8-10 minutes. If you like yours a little more gooey inside, go closer to 7 minutes. All of this is assuming you’re using the bigger 6 cup muffin tin and not the larger pan with the smaller cups.

11. In the last minute of cooking, I quickly pulled out the tin, sprinkled shredded cheddar cheese all over the tops of the muffins.


You can EASILY freeze these in a Ziploc freezer bag and then pop them in the microwave as you see fit… this is a perfect recipe for bulk cooking in advance.. I would imagine you would only need to microwave them for less than a minute to get them ready to eat!

We topped with hot sauce, but they were good enough that the kids asked if I could make another batch… Sadly, I had used all of the eggs!

Link to the pin on Pinterest!

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