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These broccoli and cheddar egg biscuits are a delicious breakfast. It is packed with the flavor from the broccoli and cheddar!
These delightful broccoli and cheddar egg biscuits are a fantastic and easy-to-make option for a gluten-free breakfast or snack. By using a blend of almond and coconut flour, they achieve a tender, biscuit-like texture without any wheat.
The process of making these biscuits is incredibly straightforward. You simply mix the dry ingredients almond flour, coconut flour, and baking powder with the wet ingredients: eggs, cottage cheese, and melted butter.
What makes these biscuits so versatile is their adaptability. While the classic broccoli and cheddar combination is a winner, you can easily customize them with other ingredients you have on hand.
If you like this recipe, you will also love my Easy Sun Dried Tomato + Spinach Egg Biscuits or my Easy Spinach + Feta Egg Biscuits.
Thank you for stopping by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!
Easy Broccoli and Cheddar Egg Biscuits (Gluten Free)
Ingredients
- 1 tsp olive oil
- 1 scallion, diced
- 1 small crown broccoli, micro chop + remove stems
- 6 eggs, lightly beaten
- 1/2 heaping cup (105 g) cottage cheese
- 3/4 cup (84 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/4 tsp each onion powder + garlic powder
- salt + pepper, to taste
- 3/4 cup (84.75 g) cheddar cheese, shredded
- 1/4 cup (25 g) parmesan cheese, shredded
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium high heat. Add in the scallions and sauté for 1 minute. Next, add in the broccoli and sauté for 2-3 minutes. Then, remove from burner, transfer to a paper towel lined plate and set aside.
- In a large bowl, add in the eggs, cottage cheese and whisk together until smooth. Next, add in the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, pepper, cheddar, parmesan and the broccoli mixture, and mix together until incorporated. Using a large scooper, transfer about 1/4 cup to the baking sheet. Top with a little more cheddar. Bake for 22-25 minutes or until golden on top.
Notes
- Store leftovers in an airtight container in the fridge. Reheat or grab on the go for a savory breakfast in motion.
- You can sub in any cheese you prefer.
- If you don’t have almond flour, you can use all purpose flour or oat flour.
- If you don’t have coconut flour, you can use more almond flour.
Hello!
I love your recipes, they are easy to prepare and everything turns out delicious! Thank you so much!!
Hi Lora, its my pleasure! Thank you for the kind message!
I’d love to see more recipes. Â
fantastic, i love it
What could I sub for coconut flour?
more almond flour or arrowroot powder
Hi there not sure what I did wrong but mine came out flat more like a pancake, I did sub all purpose flour for almond and coconut could that be it? Still very tasty just not the consistency I was hoping forÂ
My dough turned out really runny, so biscuits are rather like tiny omelettes. I don’t care about avoiding gluten so much, so I used 120 g of spelt flour instead of almond + coconut flour. It seems like I should have used twice as much! (Not just a bit more) Any recommendation for what to improve?Â