Bacon-Wrapped Everything - For the Carnivore Diet

Name: Bacon-Wrapped Everything - For the Carnivore Diet
Prep time: PT40 minutes (10 prep, 25 cook, 5 rest)
Yield: 6
Ingredients: 1 lb thin-cut, sugar-free bacon (about 16 slices), cut in half; Kosher salt, to taste; Choose 3–5 options (about 1 to 1.5 lb total):; • 12 mini beef meatballs (1 oz each), lightly salted; • 8–12 small pork sausages or hot dogs; • 12 chicken tenders or 12 chicken hearts; • 12 large shrimp, peeled and deveined; • 12 large sea scallops, patted very dry; • 8 mozzarella sticks, halved (optional, if you include dairy); Toothpicks (optional, for securing wraps)

A mix-and-match carnivore platter of bacon-wrapped bites you can bake on one sheet for a crisp, protein-packed feast.

This is the ultimate carnivore crowd-pleaser: pick your favorite proteins, wrap them in bacon, and roast until crisp. By staggering quick-cooking items with slower ones on a single sheet pan, everything finishes hot at the same time with minimal fuss. Keep it simple—salt is enough because bacon carries the flavor.

Choose three to five options to build your platter. Heartier items like beef meatballs, sausages, and chicken pieces need a little more oven time. Delicate items like shrimp, scallops, and cheese finish fast, so add them near the end. Thin-cut, sugar-free bacon renders and crisps best.

Rest the bites on a rack for a few minutes so the surfaces stay crisp. Serve as-is or with a drizzle of warm bacon drippings or melted tallow. Leftovers re-crisp well in a hot skillet or air fryer for a quick snack.

Ingredients

1 lb thin-cut, sugar-free bacon (about 16 slices), cut in half
Kosher salt, to taste
Choose 3–5 options (about 1 to 1.5 lb total):
• 12 mini beef meatballs (1 oz each), lightly salted
• 8–12 small pork sausages or hot dogs
• 12 chicken tenders or 12 chicken hearts
• 12 large shrimp, peeled and deveined
• 12 large sea scallops, patted very dry
• 8 mozzarella sticks, halved (optional, if you include dairy)
Toothpicks (optional, for securing wraps)

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top for airflow.
Cut bacon slices in half. Pat all proteins very dry. Lightly salt meat and seafood (bacon is salty).
Wrap each piece with a half slice of bacon; overlap ends underneath or secure with a toothpick.
Stagger the cook: place slower-cooking items on the rack first (meatballs, sausages, chicken). Bake 12–15 minutes.
Add quick-cooking items (shrimp, scallops, cheese) to the pan. Continue baking 8–12 minutes more, flipping everything once halfway: total 20–25 minutes for hearty items, 8–12 minutes for delicate items. Cook until bacon is browned and crisp; chicken reaches 165°F (74°C) and beef 160°F (71°C).
Optional: Broil 1–3 minutes to finish crisping. Watch closely.
Rest 5 minutes on the rack so surfaces stay crisp. Serve with warm bacon drippings or melted tallow if desired.

Time: 40 minutes (10 prep, 25 cook, 5 rest) Servings: