High Protein + Low Carb Zucchini Feta Egg Biscuits
These low carb zucchini and feta egg biscuits are a delicious breakfast. It is packed with flavor from the zucchini and feta!
Ingredients
- 1 cup (125 g) zucchini, grated, squeezed + packed
- 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 each salt, garlic powder + onion powder
- 1/2 cup (55 g) shredded mozzarella
- 1/3 cup (50 g) feta cheese, crumbled
- 2 scallions, diced
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 combined. Next, add in the almond flour, coconut flour, baking powder, salt, garlic powder, onion powder and mix until incorporated. Fold in the zucchini, mozzarella, feta and scallions. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Top each with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.
Notes
You may also like these Sun Dried Tomato + Spinach Egg Biscuits
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don't have coconut flour, you can use more almond flour.
- If you don't like feta cheees, you can sub in cotija, goat cheese or halloumi.
- Make sure you squeeze the zucchini shreds well.
Calories: 141kcal, Carbohydrates: 5g, Protein: 10g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 109mg, Sodium: 192mg, Potassium: 94mg, Fiber: 2g, Sugar: 1g, Vitamin A: 265IU, Vitamin C: 3mg, Calcium: 110mg, Iron: 1mg
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