Healthy, high-protein, and easy-to-prep breakfast biscuits!? Yes please! These egg biscuits are packed with veggies, protein, and fiber, and they’re perfect for busy mornings when you need something that’s both nourishing and satisfying. I make a big batch of 12 at a time and store them in the fridge, then just reheat them in the morning and they’re good to go! I love having two of them for a pre-workout breakfast or something I can just eat in the car on the way to drop-off. Even my boys liked them, which is a huge win these days! You can see the step-by-step reel of this recipe here.
Ingredients
Makes 12 biscuits
8 organic pasture-raised eggs, whisked
2 chicken sausages, chopped
1 tsp garlic powder
1/2 tsp onion powder
1 cup spinach, chopped
3 tbsp chives, chopped
1 cup organic shredded cheese
1 1/4 cup almond flour
2 tbsp ground flaxseed
1/4 cup coconut flour
1 tsp baking powder
Sea salt and pepper
Instructions
- Preheat oven to 375ยฐF. Line a baking sheet with parchment paper.
- Cook chicken sausages on a pan, then set aside.
- Whisk eggs in a large bowl, then add garlic powder, onion powder, salt and pepper, spinach, chives, and 1/2 cup cheese. Mix well.
- Add almond flour, coconut flour, flaxseed, and baking powder. Give everything a stir until well combined. It should be a thick enough consistency to scoop with a cookie scoop.
- Scoop into 12 biscuits on the parchment-lined baking sheet. Press gently to shape into a biscuit shape. Sprinkle the remaining cheese over the top of each biscuit.
- Bake for 16-18 minutes or until firm to the touch. Serve as is, or top with smashed avocado or a drizzle of your favorite hot sauce.
Store in an airtight container in the refrigerator. When ready to enjoy, microwave for 20-30 seconds. Enjoy!
