Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits

20 mins
Serves 12
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Directions

  1. 1Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. 2Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  3. 3Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  4. 4Heat the oil in a skillet over medium heat.
  5. 5Heat the oil in a skillet over medium heat.
  6. 6Heat the oil in a skillet over medium heat.
  7. 7Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
  8. 8Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
  9. 9Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
  10. 10Clear the center of the pan and add the ground pork.
  11. 11Clear the center of the pan and add the ground pork.
  12. 12Clear the center of the pan and add the ground pork.
  13. 13Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes.
  14. 14Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes.
  15. 15Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes.
  16. 16Remove the skillet from the heat and stir in the maple syrup, thyme, sage, salt, and black pepper.
  17. 17Remove the skillet from the heat and stir in the maple syrup, thyme, sage, salt, and black pepper.
  18. 18Remove the skillet from the heat and stir in the maple syrup, thyme, sage, salt, and black pepper.
  19. 19Set aside to cool for 5 to 10 minutes.
  20. 20Set aside to cool for 5 to 10 minutes.
  21. 21Set aside to cool for 5 to 10 minutes.
  22. 22Whisk the eggs in a large bowl.
  23. 23Whisk the eggs in a large bowl.
  24. 24Whisk the eggs in a large bowl.
  25. 25Incorporate the cooled pork mixture into the whisked eggs.
  26. 26Incorporate the cooled pork mixture into the whisked eggs.
  27. 27Incorporate the cooled pork mixture into the whisked eggs.
  28. 28Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.
  29. 29Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.
  30. 30Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.
  31. 31Use a large cookie scoop or spoon to make 12 to 15 evenly sized balls of dough and place them on the baking sheet.
  32. 32Use a large cookie scoop or spoon to make 12 to 15 evenly sized balls of dough and place them on the baking sheet.
  33. 33Use a large cookie scoop or spoon to make 12 to 15 evenly sized balls of dough and place them on the baking sheet.
  34. 34With lightly oiled fingertips, press down lightly on the top of each ball to shape into a biscuit.
  35. 35With lightly oiled fingertips, press down lightly on the top of each ball to shape into a biscuit.
  36. 36With lightly oiled fingertips, press down lightly on the top of each ball to shape into a biscuit.
  37. 37Bake until the biscuits are firm and starting to brown on the outside, 13 to 15 minutes.
  38. 38Bake until the biscuits are firm and starting to brown on the outside, 13 to 15 minutes.
  39. 39Bake until the biscuits are firm and starting to brown on the outside, 13 to 15 minutes.
  40. 40Remove from the oven and cool completely on the baking sheet.
  41. 41Remove from the oven and cool completely on the baking sheet.
  42. 42Remove from the oven and cool completely on the baking sheet.

Ingredients

  • 1.5 tbsp avocado or olive oil
  • 1.5 tbsp avocado or olive oil
  • 1.5 tbsp avocado or olive oil
  • 1 medium sweet potato, grated
  • 1 medium sweet potato, grated
  • 1 medium sweet potato, grated
  • 1 medium yellow onion, diced
  • 1 medium yellow onion, diced
  • 1 medium yellow onion, diced
  • 16 oz ground pork
  • 16 oz ground pork
  • 16 oz ground pork
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp ground sage
  • 1 tsp ground sage
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 1.5 cups blanched almond flour
  • 1.5 cups blanched almond flour
  • 1.5 cups blanched almond flour
  • 0.33 cup coconut flour
  • 0.33 cup coconut flour
  • 0.33 cup coconut flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder

Equipment

skilletlarge bowlbaking sheetparchment papercookie scoopwhisk

Tips

  • These biscuits are gluten-free and dairy-free.
  • Store perfectly in the freezer and reheat as needed.