Broccoli Cheddar Egg Biscuits
Broccoli Cheddar Egg Biscuits
Ingredients
For the Biscuits
- 2 scallions, thinly sliced
- 1 teaspoon olive oil
- 6 eggs
- 1/2 cup full-fat cottage cheese
- 1 cup broccoli florets, finely chopped
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a small skillet over medium heat. Add the thinly sliced scallions and sauté for 2-3 minutes until softened and fragrant. Remove from heat and set aside.
⏱️ 3 min
- 3
In a large mixing bowl, crack the eggs and whisk them lightly. Add the full-fat cottage cheese and mix until just combined.
⏱️ 2 min
- 4
Stir in the sautéed scallions, finely chopped broccoli florets, almond flour, coconut flour, baking powder, salt, and freshly ground black pepper into the egg mixture.
⏱️ 3 min
- 5
Fold in both the shredded sharp cheddar cheese and the grated Parmesan cheese until evenly distributed.
⏱️ 1 min
- 6
Thoroughly mix all the ingredients together until well combined, forming a thick, lumpy batter.
⏱️ 2 min
- 7
Using a spoon or a small ice cream scoop, scoop individual portions of the mixture onto the prepared baking sheet, forming small, round mounds. Leave some space between each biscuit.
⏱️ 4 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown around the edges and cooked through in the center. A toothpick inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let cool on the baking sheet for a few minutes before serving. These are delicious warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Egg Biscuits
Ingredients
For the Biscuits
- 2 scallions, thinly sliced
- 1 teaspoon olive oil
- 6 eggs
- 1/2 cup full-fat cottage cheese
- 1 cup broccoli florets, finely chopped
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a small skillet over medium heat. Add the thinly sliced scallions and sauté for 2-3 minutes until softened and fragrant. Remove from heat and set aside.
⏱️ 3 min - 3
In a large mixing bowl, crack the eggs and whisk them lightly. Add the full-fat cottage cheese and mix until just combined.
⏱️ 2 min - 4
Stir in the sautéed scallions, finely chopped broccoli florets, almond flour, coconut flour, baking powder, salt, and freshly ground black pepper into the egg mixture.
⏱️ 3 min - 5
Fold in both the shredded sharp cheddar cheese and the grated Parmesan cheese until evenly distributed.
⏱️ 1 min - 6
Thoroughly mix all the ingredients together until well combined, forming a thick, lumpy batter.
⏱️ 2 min - 7
Using a spoon or a small ice cream scoop, scoop individual portions of the mixture onto the prepared baking sheet, forming small, round mounds. Leave some space between each biscuit.
⏱️ 4 min - 8
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown around the edges and cooked through in the center. A toothpick inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let cool on the baking sheet for a few minutes before serving. These are delicious warm or at room temperature.
⏱️ 5 min