High Protein Egg Biscuit

Ingrediente

6 or 7 large eggs

½ c diced onion

2 tsp minced garlic

2 c greens

optional ½ c sun-dried tomatoes

½ c cottage cheese or ½ c shredded cheese

¾ c almond flour

¼ c coconut flour or ¾ c more almond flour

½ tsp baking soda

½ c shredded cheese for top

I add sautéed onions, red pepper, and mushrooms

(I didn’t have sun-dried)

I also added oregano and basil and a little bit of chili pepper flakes, s&p.

Instrucțiuni

Preheat oven to 375 and line a baking sheet with parchment paper.

Heat skillet (I use nonstick) over medium high heat. Add 1/2 tablespoon of avocado or olive oil, onions, garlic and greens. (I sautéed onions and mushrooms and red pepper first and added greens later.)

Let onions cook until softened, and kale or greens have wilted if this is what you are doing.

Stir occasionally.

Whisk eggs until smooth and season with salt and pepper. Add in the cottage cheese, and sautéed vegetable mixture with the flour and baking powder, and salt and pepper.

(If I don’t have cottage cheese, I add another egg.)

Stir until a thick batter forms. Let’s sit for about 5 to 10 minutes.

Scoop the batter onto the baking sheet about 1/4 cup per biscuit.

Top with a sprinkle of shredded cheese.

Bake for 18 to 20 minutes until golden and firm to the touch.

Storage in the fridge for 4 to 5 days. Reheat if desired.

Note

Really yummy grab and go! Can bake in muffin tin/paper as well, but better biscuit style!

I used seven eggs and a half a cup of cheese in the mixture, and no cottage cheese. I used all almond flour and no coconut flour. I added herbs and salt and pepper and chili flakes to the egg mixture.