Sun Dried Tomato High-Protein Egg Biscuits
Serves 10
Directions
- 1Preheat oven to 375°F and line a baking sheet with parchment paper.
- 2Heat a skillet over medium high heat. Add avocado oil, onions, garlic and kale. Let cook until onions are softened and kale has wilted. Stir occasionally.
- 3Whisk eggs until smooth and season with salt and pepper.
- 4Add in the cottage cheese and kale mixture, almond flour, coconut flour and baking powder. Stir until a thick batter forms.
- 5Let sit for about 5 minutes.
- 6Scoop batter onto the baking sheet (about 1/4 cup per biscuit).
- 7Top with a sprinkle of shredded cheese.
- 8Bake for 18-25 minutes, until golden and firm to the touch.
Ingredients
- 6 large eggs
- 0.5 cup diced yellow onion
- 2 tsp minced garlic
- 2 cups kale
- 0.5 cup sun dried tomatoes
- 0.5 cup cottage cheese
- 0.75 cup almond flour
- 0.25 cup coconut flour
- 0.5 tsp baking powder
- 0.5 cup shredded cheese
- to taste salt
- to taste pepper
Equipment
skilletbaking sheetparchment paperoven
Tips
- Starting your day with a protein-rich breakfast can help stabilize blood sugar for the rest of the day.
- Blood sugar is foundational for hormone balance, so how you start your day matters.
- Storage in the fridge for 4-5 days.
- Reheat of desired.
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