Easy Broccoli and Cheddar Egg Biscuits (Gluten Free)
These broccoli and cheddar egg biscuits are a delicious breakfast. It is packed with the flavor from the broccoli and cheddar!
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
You may also like my Spanakopita Cookies
- 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
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