Directions
- 1Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 2Heat a skillet over medium-high heat.
- 3Add 1/2 tablespoon of avocado oil, onions, garlic, and broccoli to the skillet.
- 4Cook the vegetables until the onions are softened and the broccoli has softened, stirring occasionally.
- 5Whisk the eggs until smooth and season with salt and pepper.
- 6Add the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen (optional), and cottage cheese to the whisked eggs.
- 7Stir until a thick batter forms.
- 8Let the batter sit for about 5 minutes.
- 9Scoop the batter onto the baking sheet, using about 2-3 tablespoons per biscuit.
- 10Top each biscuit with a sprinkle of shredded cheese.
- 11Bake for 18-25 minutes, until golden and firm to the touch.
- 12Store the cooked biscuits in the fridge for 4-5 days.
Ingredients
- 6 large eggs
- 0.5 cup diced yellow onion
- 2 tsp minced garlic
- 1.5 cup finely chopped broccoli
- 0.75 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup collagen peptides
- 0.5 tsp baking powder
- 0.5 cup cottage cheese or farmer's cheese
- 0.5 cup shredded mild cheddar
- salt
- pepper
- 0.5 tbsp avocado oil
Equipment
baking sheetparchment paperskilletmixing bowlwhiskscooperstorage container
Tips
- Starting your day with a protein-rich breakfast can help stabilize blood sugar for the rest of the day, which is foundational for hormone balance.
- Store the egg biscuits in the fridge for 4-5 days.
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