Egg Biscuits
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By Meredith Priddy
Egg Biscuits
High protein make-ahead breakfast!
Updated at: Sat, 05 Apr 2025 16:28:52 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
1
Low
Nutrition per serving
Calories137.9 kcal (7%)
Total Fat7.8 g (11%)
Carbs4.3 g (2%)
Sugars1.7 g (2%)
Protein12.9 g (26%)
Sodium230.3 mg (12%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
6eggs
large
½ cupyellow onion
diced
1 Tbspminced garlic
2 cupskale
chopped
½ cupmixed herbs
dills, chives, parsley, etc
½ cupcollagen peptides
½ cupcottage cheese
¾ cupalmond flour
¼ cupcoconut flour
can sub 3/4 more almond flour
½ tspbaking powder
½ cupshredded cheese
like gruyere or mild cheddar
salt
to taste
pepper
to taste
Instructions
Step 1
Preheat oven to 375°F and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Whisk eggs until smooth and season with salt and pepper.
Step 4
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.
Step 5
Scoop the batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese.
Step 6
Bake for 18-25 minutes, until golden and firm to the touch. Storage in the fridge for 4-5 days. Reheat of desired.
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