Sun Dried Tomato High-Protein Egg Biscuits

HIGH PROTEIN EGG BISCUITS // a sun-dried tomato version of my viral make-ahead breakfast that’s supports balanced hormones and blood sugar. Because starting your day with a protein rich breakfast can help stabilize blood sugar for the rest of the day. Since blood sugar is foundational for hormone balance, how you start your day matters. Sun Dried Tomato High-Protein Egg Biscuits 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 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 sun dried tomatoes 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.

Good

% Daily Values based on a 2,000 calorie diet

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 sun dried tomatoes 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.

Step 5

Let sit for about 5 minutes.

Step 6

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

Step 7

Top with a sprinkle of shredded cheese.

Step 8

Bake for 18-25 minutes, until golden and firm to the touch.

Step 9

Storage in the fridge for 4-5 days. Reheat of desired.

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