Low Carb + High Protein Pizza Egg Biscuits
Low Carb + High Protein Pizza Egg Biscuits
Ingredients
- 6 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 1/4 cup chopped pepperoni, or crumbled sausage
- 2 tablespoons chopped sun-dried tomatoes, packed in oil, drained
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
Instructions
- 1
Preheat the oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Grease a 12-cup muffin tin or line it with parchment paper liners.
⏱️ 1 min
- 3
In a large bowl, whisk together the 6 large eggs until they are well combined.
⏱️ 2 min
- 4
Add the 1/2 cup almond flour, 1/4 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
⏱️ 1 min
- 5
Mix the ingredients until just combined and no dry streaks remain. Be careful not to overmix the batter.
⏱️ 2 min
- 6
Gently fold in 1/2 cup shredded mozzarella cheese, 1/4 cup chopped pepperoni (or crumbled sausage if preferred), 2 tablespoons chopped sun-dried tomatoes, and 2 tablespoons grated Parmesan cheese into the mixture.
⏱️ 2 min
- 7
Divide the mixture evenly among the 12 muffin cups in the prepared tin.
⏱️ 2 min
- 8
Top each biscuit with a small sprinkle of additional mozzarella cheese.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 10
Let the biscuits cool slightly in the muffin tin before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
- 11
Garnish with 1 tablespoon of fresh chopped basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb + High Protein Pizza Egg Biscuits
- 6 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 1/4 cup chopped pepperoni, or crumbled sausage
- 2 tablespoons chopped sun-dried tomatoes, packed in oil, drained
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
Instructions
- 1
Preheat the oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Grease a 12-cup muffin tin or line it with parchment paper liners.
⏱️ 1 min - 3
In a large bowl, whisk together the 6 large eggs until they are well combined.
⏱️ 2 min - 4
Add the 1/2 cup almond flour, 1/4 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
⏱️ 1 min - 5
Mix the ingredients until just combined and no dry streaks remain. Be careful not to overmix the batter.
⏱️ 2 min - 6
Gently fold in 1/2 cup shredded mozzarella cheese, 1/4 cup chopped pepperoni (or crumbled sausage if preferred), 2 tablespoons chopped sun-dried tomatoes, and 2 tablespoons grated Parmesan cheese into the mixture.
⏱️ 2 min - 7
Divide the mixture evenly among the 12 muffin cups in the prepared tin.
⏱️ 2 min - 8
Top each biscuit with a small sprinkle of additional mozzarella cheese.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 10
Let the biscuits cool slightly in the muffin tin before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min - 11
Garnish with 1 tablespoon of fresh chopped basil before serving.
⏱️ 1 min