High Protein Egg Biscuits

30 mins
Serves 10
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Directions

  1. 1Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. 2Preheat the oven to 375°F and line a baking sheet with parchment paper.
  3. 3Preheat the oven to 375°F and line a baking sheet with parchment paper.
  4. 4Heat a skillet over medium-high heat.
  5. 5Heat a skillet over medium-high heat.
  6. 6Heat a skillet over medium-high heat.
  7. 7Add 1/2 tablespoon of avocado oil, onions, garlic, and broccoli to the skillet.
  8. 8Add 1/2 tablespoon of avocado oil, onions, garlic, and broccoli to the skillet.
  9. 9Add 1/2 tablespoon of avocado oil, onions, garlic, and broccoli to the skillet.
  10. 10Cook the vegetables until the onions are softened and the broccoli has softened, stirring occasionally.
  11. 11Cook the vegetables until the onions are softened and the broccoli has softened, stirring occasionally.
  12. 12Cook the vegetables until the onions are softened and the broccoli has softened, stirring occasionally.
  13. 13Whisk the eggs until smooth and season with salt and pepper.
  14. 14Whisk the eggs until smooth and season with salt and pepper.
  15. 15Whisk the eggs until smooth and season with salt and pepper.
  16. 16Add the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen (optional), and cottage cheese to the whisked eggs.
  17. 17Add the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen (optional), and cottage cheese to the whisked eggs.
  18. 18Add the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen (optional), and cottage cheese to the whisked eggs.
  19. 19Stir until a thick batter forms.
  20. 20Stir until a thick batter forms.
  21. 21Stir until a thick batter forms.
  22. 22Let the batter sit for about 5 minutes.
  23. 23Let the batter sit for about 5 minutes.
  24. 24Let the batter sit for about 5 minutes.
  25. 25Scoop the batter onto the baking sheet, using about 2-3 tablespoons per biscuit.
  26. 26Scoop the batter onto the baking sheet, using about 2-3 tablespoons per biscuit.
  27. 27Scoop the batter onto the baking sheet, using about 2-3 tablespoons per biscuit.
  28. 28Top each biscuit with a sprinkle of shredded cheese.
  29. 29Top each biscuit with a sprinkle of shredded cheese.
  30. 30Top each biscuit with a sprinkle of shredded cheese.
  31. 31Bake for 18-25 minutes, until golden and firm to the touch.
  32. 32Bake for 18-25 minutes, until golden and firm to the touch.
  33. 33Bake for 18-25 minutes, until golden and firm to the touch.
  34. 34Store the cooked biscuits in the fridge for 4-5 days.
  35. 35Store the cooked biscuits in the fridge for 4-5 days.
  36. 36Store the cooked biscuits in the fridge for 4-5 days.

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
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 1.5 cup finely chopped broccoli
  • 1.5 cup finely chopped broccoli
  • 1.5 cup finely chopped broccoli
  • 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 cup collagen peptides
  • 0.5 cup collagen peptides
  • 0.5 cup collagen peptides
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 cup cottage cheese or farmer's cheese
  • 0.5 cup cottage cheese or farmer's cheese
  • 0.5 cup cottage cheese or farmer's cheese
  • 0.5 cup shredded mild cheddar
  • 0.5 cup shredded mild cheddar
  • 0.5 cup shredded mild cheddar
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.5 tbsp avocado oil
  • 0.5 tbsp avocado oil
  • 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.