Garlic & Herb High-Protein Egg Biscuits

25 mins
Serves 6
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Directions

  1. 1Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. 2Preheat oven to 375°F and line a baking sheet with parchment paper.
  3. 3Preheat oven to 375°F and line a baking sheet with parchment paper.
  4. 4Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and kale. Let cook until onions are softened and kale has wilted. Stir occasionally.
  5. 5Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and kale. Let cook until onions are softened and kale has wilted. Stir occasionally.
  6. 6Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and kale. Let cook until onions are softened and kale has wilted. Stir occasionally.
  7. 7Whisk eggs until smooth and season with salt and pepper.
  8. 8Whisk eggs until smooth and season with salt and pepper.
  9. 9Whisk eggs until smooth and season with salt and pepper.
  10. 10Add in the cottage cheese and kale mixture, almond flour, coconut flour and baking powder. Stir until a thick batter forms. Let sit for about 5 minutes.
  11. 11Add in the cottage cheese and kale mixture, almond flour, coconut flour and baking powder. Stir until a thick batter forms. Let sit for about 5 minutes.
  12. 12Add in the cottage cheese and kale mixture, almond flour, coconut flour and baking powder. Stir until a thick batter forms. Let sit for about 5 minutes.
  13. 13Scoop the batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese.
  14. 14Scoop the batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese.
  15. 15Scoop the batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese.
  16. 16Bake for 18-25 minutes, until golden and firm to the touch.
  17. 17Bake for 18-25 minutes, until golden and firm to the touch.
  18. 18Bake for 18-25 minutes, until golden and firm to the touch.

Ingredients

  • 6 large eggs
  • 6 large eggs
  • 6 large eggs
  • 0.5 cup diced yellow onion
  • 0.5 cup diced yellow onion
  • 0.5 cup diced yellow onion
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 2 cups chopped kale
  • 2 cups chopped kale
  • 2 cups chopped kale
  • 0.5 cup mixed herbs (dills, chives, parsley, etc)
  • 0.5 cup mixed herbs (dills, chives, parsley, etc)
  • 0.5 cup mixed herbs (dills, chives, parsley, etc)
  • 0.5 cup collagen peptides
  • 0.5 cup collagen peptides
  • 0.5 cup collagen peptides
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.75 cup almond flour
  • 0.75 cup almond flour
  • 0.75 cup almond flour
  • 0.25 cup coconut flour
  • 0.25 cup coconut flour
  • 0.25 cup coconut flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 cup shredded cheese
  • 0.5 cup shredded cheese
  • 0.5 cup shredded cheese
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

baking sheetparchment paperskillet