Easy Broccoli + Cheddar Egg Biscuits (Gluten Free)

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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)

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5 from 1 vote

Servings: 10

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

These broccoli and cheddar egg biscuits are a delicious breakfast. It is packed with the flavor from the broccoli and cheddar!

Equipment

• Large mixing bowl
• 12 inch skillet
• large rimmed baking sheet

Ingredients 

US CustomaryMetric

• 1 tsp olive oil
• 1 scallion, diced
• 1 small crown broccoli, micro chop + remove stems
• 6 eggs, lightly beaten
• 1/2 heaping cup cottage cheese
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp each onion powder + garlic powder
• salt + pepper, to taste
• 3/4 cup cheddar cheese, shredded
• 1/4 cup 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

You may also like my Spanakopita Cookies

1. Store leftovers in an airtight container in the fridge. Reheat or grab on the go for a savory breakfast in motion.
2. You can sub in any cheese you prefer.
3. If you don’t have almond flour, you can use all purpose flour or oat flour.
4. If you don’t have coconut flour, you can use more almond flour.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 161mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

Author: Stella Drivas