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These pizza egg biscuits are such a delicious way to start your day! They’re low carb, high protein and packed with flavor from the sun dried tomatoes and pepperoni!
These low carb, gluten free pizza egg biscuits are the ultimate breakfast hack for anyone looking to stay on track with their weight loss goals without sacrificing flavor. These biscuits keep the carbs incredibly low while offering a satisfying, bread like texture.
Every single bite delivers an explosion of classic Italian pizza flavors. These will make you forget you are eating a healthy breakfast. Savory pepperoni and a rich blend of melted mozzarella and parmesan cheese bring that familiar comfort food satisfaction.
Designed with busy mornings in mind, these biscuits are the perfect meal prep solution. You can easily bake a batch over the weekend, store them in the fridge, and grab as you go.
If you like this recipe, you will also love my Easy Sun Dried Tomato + Spinach Egg Biscuits or my Easy Spinach + Feta Egg Biscuits.
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Low Carb Pizza Egg Biscuits
Ingredients
- 6 eggs, lightly beaten
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (85 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (55 g) sun dried tomatoes, diced small
- 1/3 cup (35 g) pepperoni, diced
- 1/2 cup (55 g) shredded mozzarella
- 1/4 cup (25 g) shredded parmesan
- 2 tbs fresh basil, chopped
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and cottage cheese until mostly smooth. Next, add in the almond flour, coconut flour, baking powder, salt and mix until incorporated. Fold in the sun dried tomatoes, pepperoni, mozzarella, parmesan and basil. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. OPTIONAL: Gently top each with a little more mozzarella and pepperoni slices. Bake for 22-25 minutes or until golden brown. Allow to set on the pan for 5 minutes and then transfer to a wire rack.
Notes
- Store leftovers in an airtight container in your fridge up to 4 days.
- You can use cooked sausage crumbles instead of pepperoni.
- You can use any type of shredded cheese you prefer instead of mozzarella.