Easy Broccoli + Cheddar Egg Biscuits (Gluten Free)
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.
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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 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
- 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.
Nutrition
Hungry for more?
I’ve made these a few times and they are delicious. However they bake up flat. What am I doing wrong?
Hi Julie, make sure you are using a fresh leavening agent. I just bought a fresh baking soda + baking powder and noticed a use difference!!!
Excellent recipe and easily modified. I used zucchini for veg and yogurt for cottage cheese. Not only delicious, but it’s a feast for the eyes too
Greek yogurt or regular??
I will try them as this sounds so delicious
I made these and my opinion is that they are too heavy on almond flour and the taste overpowers everything else. I think they could be made with much less flour? I’m going to try again.
can,t wait but have to measure everything how many biscuits per serving. got your cookbook love it my new go to
Stella, will this work with almond meal rather than almond flour?
Hi, Stella! I am planning to make this tomorrow, also because it seems very suitable for my kids too. But I don’t have any of thode type of flour at home, I do have corn flour and oat flour. Do you think that could be a match? Thank you!
Can we just use ordinary flour? The recipe looks delicious but I don’t want gluten free.
I don’t have almond or coconut flour. can all purpose flour only be used?
they look so delicious and good for breakfast
They are so good! Enjoy the recipe Christine
Can these be frozen? it would take me 10 days to eat a batch but would love to have them in the freezer for another time. Thank you
yes they can
FWIW, I cut the recipe down. Since this recipe calls for 6 eggs, I’d do everything by a 1/3. Honestly I almost always do this when I’m trying a recipe for the 1st time so if it doesn’t come out to my liking, I haven’t wasted a lot of expensive ingredients?!?!?
Great idea!!!
oh yeah. I only feed me so I freeze everything I cook. Delicious
Do I have to use coconut flour?
Hi Paula, you can use more almond flour in its place…
Glad this was asked. Not that I don’t like coconut flour, but I don’t have any on hand. Will try!
LOVE all your recipes! ❤️ I only have broccolini on hand. Approx. how many cups chopped broccoli would this be?
Thank you Lindy!
I would do 1.5 to 2 cups chopped broccoli – enjoy!