Cheesy Pork, Pepper, and Onion Breakfast Biscuits

• servings: 15 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 tablespoon avocado or olive oil

1 large yellow onion, diced

1 medium red bell pepper, diced

1 pound 90% lean ground pork

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground sage

6 eggs

6 ounces cheddar cheese shredded, about 1 1/2 cups

1 1/2 cups blanched almond flour

1/3 cup coconut flour

2 teaspoons baking powder

Directions

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Heat the oil in a large skillet over medium heat. Add the onions and bell peppers and cook, stirring occasionally, until softened, 6 to 8 minutes.

Push the onion and pepper toward the sides of the skillet to make a hole in the center. Add the ground pork to the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onions are translucent, about 8 minutes.

Remove from the heat and season with the salt black pepper, and ground sausage and mix well. Carefully pour off any excess oil and set aside to cool in the pan for 10 minutes.

Whisk the eggs in a large bowl. Add the pork mixture and 1 cup of the cheddar cheese and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix.

Using a lightly oiled, large cookie scoop, a spoon, or your hands, scoop about 12 balls of dough (2 ounces each) onto the baking sheet, spacing them 1 to 2 inches apart. Lightly coat your palms with olive oil and press gently down on top of each ball to form a biscuit. Evenly sprinkle the top of each biscuit with the remaining 1/2 cup cheddar and bake for 12 to 14 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.

Let the biscuits cool for about 5 minutes on the baking sheet before enjoying.