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–+ servings
Breakfast

Healthy Meal Prep Breakfast Biscuits

These breakfast biscuits are a deliciously high protein healthy breakfast! Packed with spinach, sun dried tomato, and spices, these blood sugar balancing biscuits will be a great start to your week.
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Prep Time10 minutes
Cook Time25 minutes
Total Time40 minutes
Yield10 biscuits

INGREDIENTS

  • 2 c spinach (chopped)
  • 1/4-1/2 c onion (about a quarter of a large onion)
  • 1/2 c sun dried tomatoes (chopped)
  • 2 tbsp fresh basil (optional)
  • 6 large eggs
  • 1/2 c Greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 c almond flour
  • 1/4 c coconut flour (or, use all almond flour)
  • 1/4 c ground flaxseeds (optional)
  • 1/2 tsp baking powder
  • 1 c shredded cheese blend (for topping)

INSTRUCTIONS

  • Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  • Heat a pan over medium heat. Add the chopped spinach, onion, basil, and sun dried tomatoes. Cook for about 5-8 minutes, until the veggies are tender yet crisp. Cool the veggies for a couple of minutes so they're not too hot.
  • In a large bowl, whisk the eggs, Greek yogurt, seasonings, and cooked veggies together until smooth.
  • Mix in the almond flour, coconut flour, ground flaxseeds, and baking powder. Let the mixture sit for 5 minutes to thicken.
  • Using a large cookie scoop or 1/4 c measuring cup, scoop the batter onto the lined baking sheet. The batter may spread a bit, and that's ok. There will be about 10 biscuits.
  • Top each biscuit with a sprinkle of shredded cheese.
  • Bake for about 25 minutes, until firm and golden brown.
  • Cool completely and refrigerate any leftovers. They will keep for about 5 days in the fridge. Reheat them in the microwave for about a minute to enjoy them again! Yum!