High Protein Egg Biscuits

食材

Serves: 10 biscuits

6 large eggs

1/2 cup diced yellow onion

2 tsp minced garlic

2 cups kale

1/2 cup sun dried tomatoes (in oil; rinsed and patted dry)

1/2 cup cottage cheese

3/4 cup almond flour

1/4 cup coconut flour (can sub 3/4 more almond flour)

½ tsp baking powder

1/2 cup shredded cheese

Salt and pepper to taste

步驟

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

Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and kale . Let cook until onions are softened and kale has wilted. Stir occasionally.

Whisk eggs until smooth and season with salt and pepper.

Add in the cottage cheese and kale mixture, almond flour, coconut flour and baking powder. Stir until a thick batter forms. Let sit for about 5 minutes.

Scoop batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese.

Bake for 18-25 minutes, until golden and firm to the touch. Storage in the fridge for 4-5 days. Reheat of desired.

筆記

From Instagram: Nourished by Nic