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+Savory Breakfast Biscuits

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Savory Breakfast Biscuits

Course: Breakfast
Keyword: gluten-free, grain-free
Calorie: 100-200, Under 200
Servings: 10
Calories: 125kcal

Ingredients

  • 4 ozs Chicken Sausage (casings removed)
  • 1/2 Red Bell Pepper (chopped)
  • 3/4 cup Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Thyme
  • 1/2 tsp Sea Salt
  • 2 Egg
  • 6 ozs 2% Fat Cheddar Cheese, Shredded (shredded, divided)

Instructions

  • Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  • In a cast-iron skillet over medium heat, add the sausage and peppers. Cook until the sausage is browned and the peppers are softened. Turn off the heat and set aside to cool.
  • In a large bowl, add the almond flour, baking powder, thyme and salt. Whisk to combine.
  • In a small bowl, add the eggs and whisk. Then add half of the cheese and stir to combine. Add the wet ingredients into the dry and then add the cooled sausage and peppers. Stir to combine until a sticky dough has formed.
  • Place roughly 3 tbsp of the mix onto the parchment-lined paper and press down gently to flatten. The mixture will be a little sticky. Repeat until the dough is used up. Top each biscuit with the remaining cheese.
  • Bake for 9 to 10 minutes or until the biscuits are cooked through and slightly browned on the bottom. Serve and enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to three days. Freeze for up to two months.
  • Serving Size

    One serving is one biscuit.
  • Nut-Free

    Use gluten-free flour or brown rice flour instead of almond flour.
  • More Flavor

    Add chili flakes, onion and/or minced garlic.

Nutrition

Serving: 10g | Calories: 125kcal | Carbohydrates: 4g | Protein: 9g | Fat: 10g | Cholesterol: 51mg | Sodium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg

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