Kidney Casserole (Beef Kidney & Eggs)

Cooked this in my kitchen on a Monday morning. It’s going with me to the office for lunch.

Quick Answers

What cut is this?
Grass-fed, grass-finished beef kidney, cut into small cubes and slices.
How is it cooked?
One pan on the stovetop with onion, garlic, and tallow, then finished with beaten eggs.
Is it carnivore-friendly?
Yes. For strict carnivore, you can omit the onion and garlic and keep it purely animal-based.
How many does it serve?
About 1–2 people, depending on appetite and what else you eat that day.

Beef kidney, onions and egg mixture cooking in a stainless-steel pan on a stovetop. — Beef kidney, onions and eggs simmering together in a stainless-steel pan for a quick, nutrient-dense workday lunch.

Ingredients

0.60 lb grass-fed, grass-finished beef kidney
½ large red onion, divided
4 cloves garlic, chopped
2 teaspoons beef tallow (or another stable animal fat)
2 pasture-raised eggs
Optional: salt or other seasonings to taste
- (I usually “drink my salt,” so I like the natural flavor of the food and don’t cook with much salt.)

I typically eat 4 eggs a day, so I’ll have another 2 eggs later in the evening.

Instructions

Prep the pan.
Add the beef tallow to a stainless steel (or well-seasoned cast iron) pan and warm it over low–medium heat.
Prep the aromatics.
Take your ½ onion and cut it into two quarters.
- Finely dice ¼ of the onion and all 4 garlic cloves.
Sauté.
When the tallow is hot, add the diced onion and garlic. Spread them out with a wooden spatula, cover the pan, and let them sauté for about 4 minutes.
Prep the kidney.
While the aromatics are cooking, cut the beef kidney into small cubes and thin slices (they don’t have to be perfect… just small, bite-sized pieces).
- If you’d like to save some for another meal, you can use half now and freeze the rest.
Cook the kidney.
Add the kidney pieces to the pan and spread them out evenly. Cover and cook for about 10 minutes over a heat that’s halfway between low and medium.
- You can cook it a bit longer or shorter depending on how well-done you like your meat. I prefer mine on the rarer side.
Prep the egg mixture.
While the kidney is cooking, dice the remaining ¼ onion.
Beat 2 eggs in a bowl, then fold in the diced onion. I like the mixture light and fluffy with just a bit of onion crunch.
Add eggs.
After the kidney has cooked for about 10 minutes, pour the egg–onion mixture evenly over the pan.
Give it one gentle stir, then let it cook uncovered for another 7 minutes, or until the eggs are set to your liking.
Rest and pack.
Turn off the heat and move the pan off the hot burner. Let everything sit for 3–4 minutes, then transfer to your lunch box.
Lunch is ready.

FAQ

Q: Do I have to use beef kidney for this recipe?
A: No, you can technically swap in another organ (like liver) or even muscle meat, but the flavor and nutrient profile will change. This version is specifically written for grass-fed beef kidney.

Q: Can I cook the eggs more firmly?
A: Yes. I like the eggs soft and just set, but you can let the egg–onion mixture cook longer over low–medium heat until it’s firmer or lightly browned.

Q: What if I don’t tolerate onion or garlic well?
A: You can reduce the amount or leave them out completely and cook the kidney in tallow or its own fat. The recipe will still work; it will just taste simpler and more purely “meaty.”

Q: Is this recipe carnivore-friendly?
A: Yes. It’s built around beef kidney, eggs, tallow and simple aromatics. If you’re strict carnivore, you can omit the onion and garlic and keep it purely animal-based.