High Protein Breakfast Biscuits
These high protein breakfast biscuits are packed with spinach, sun dried tomatoes, and spices for a delicious and healthy start to your day.
Equipment
- Oven
- baking sheet
- mixing bowl
- pan
- cookie scoop
Ingredients
Vegetables
- 2 cups spinach chopped
- ¼-1/2 cups onion about a quarter of a large onion
- ½ cups sun dried tomatoes chopped
- 2 tablespoon fresh basil optional
Batter
- 6 large eggs
- ½ cups Greek yogurt
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¾ cups almond flour
- ¼ cups coconut flour or, use all almond flour
- ¼ cups ground flaxseeds optional
- ½ teaspoon baking powder
Topping
- 1 cup shredded cheese blend for topping
Instructions
Baking Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- Heat a pan over medium heat. Add the chopped spinach, onion, basil, and sun dried tomatoes. Cook for about 5-8 minutes, until the veggies are tender yet crisp. Cool the veggies for a couple of minutes.
- In a large bowl, whisk the eggs, Greek yogurt, seasonings, and cooked veggies together until smooth.
- Mix in the almond flour, coconut flour, ground flaxseeds, and baking powder. Let the mixture sit for 5 minutes to thicken.
- Using a large cookie scoop or ¼ c measuring cup, scoop the batter onto the lined baking sheet. The batter may spread a bit, which is ok.
- Top each biscuit with a sprinkle of shredded cheese.
- Bake for about 25 minutes, until firm and golden brown.
- Cool completely and refrigerate any leftovers. They will keep for about 5 days in the fridge. Reheat them in the microwave for about a minute.
Nutrition
Serving: 1biscuitCalories: 180kcalCarbohydrates: 10gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 45IUVitamin C: 30mgCalcium: 15mgIron: 10mg
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