This breakfast biscuit bake recipe is both gluten-free and keto-friendly. If you’re looking for a tasty dish to start your day, this is definitely the one for you. It also contains lots of protein to stop you from becoming hungry in-between meals.
Making this dish involves a few simple tasks. First, you need to make the biscuits, which can be done easily in a food processor. All you need to do is add the ingredients and blitz them up to make a nice batter, which you can shape into biscuits to bake. Next, you need to make up a scrumptious filling for your breakfast bake, which contains eggs, vegetables, cream, and herbs and spices.
The good thing with this recipe is that you can swap out vegetables you don’t like with others that you do. You can also add bacon or other meat if you like to add to the protein count.
Once you’ve got your biscuits and filling done all you need to do is put together the dish and bake in the oven covered with cheese. Once cooked, take it out of the oven and cut it into pieces before serving. If you have any leftovers, you can easily re-heat the bake for a snack during the day or for breakfast the next morning.
For a tasty, protein-packed breakfast recipe try this breakfast biscuit bake. You and your loved ones won’t be disappointed!
Yields 6 servings of Keto Breakfast Biscuit Bake
The Preparation
Biscuits:
- 5 tablespoon golden flaxseed meal
- 1 1/2 cup almond flour
- 2 tablespoon baking powder
- 2 tablespoon milk powder
- 1 teaspoon xanthan gum
- 4 tablespoon butter, cold
- Salt to taste
- 1/2 tablespoon butter, melted
- 2 large egg
- 1 tablespoon apple cider vinegar
Filling:
- 6 large egg
- 3 tablespoon heavy cream
- Salt to taste
- 1 cup red bell pepper, diced
- 1 cup portobello mushrooms, diced
- 1/2 cup yellow onion, diced
- 3 ounce feta cheese
The Execution
1. Measure out and prepare all of the ingredients. We’ll start by making the biscuit mixture and then the filling. Preheat oven to 350F.
2. Place the golden flaxseed meal in a coffee grinder to make it really fine.
3. In a bowl, combine the fine golden flaxseed meal, almond flour, xanthan gum, baking powder, milk powder, and salt. Whisk it all together.
4. Smash in the butter with your clean fingers until it all seems to be incorporated together.
5. Beat the egg along with the apple cider vinegar. Combine this into the mixture and stir well.
6. Spray a baking pan with cooking spray. Add in the bell pepper, mushrooms, onion, and feta cheese to the baking pan.
7. Whisk the eggs and heavy cream together. Layer this on top of the veggies. Season with salt to taste.
8. Evenly divide up the biscuit batter, size them into balls, and place on top of the eggs and vegetables. Brush the biscuits with the melted butter.
9. Bake in the oven for about 30 minutes.
10. Serve and enjoy!
This makes a total of 6 servings of Keto Breakfast Biscuit Bake. Each serving comes out to be 463 calories, 37.8g fat, 8.5g net carbs, and 19.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5.00 tablespoon golden flaxseed meal | 174 | 13.7 | 9.4 | 8.9 | 0.5 | 5.9 |
| 1.50 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 2.00 tablespoon baking powder | 15 | 0 | 7.7 | 0.1 | 7.6 | 0 |
| 2.00 tablespoon milk powder | 32 | 0 | 4.7 | 0.4 | 4.3 | 2.9 |
| 1.00 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0.0 | 0.0 | 0.5 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 tablespoon butter | 51 | 5.8 | 0 | 0 | 0 | 0.1 |
| 2.00 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1.00 tablespoon apple cider vinegar | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 6.00 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 3.00 tablespoon heavy cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 cup red bell pepper | 42 | 0.4 | 8.2 | 2.9 | 5.3 | 1.3 |
| 1.00 cup portobello mushrooms | 27 | 0.4 | 4.7 | 1.6 | 3.1 | 2.6 |
| 0.50 cup yellow onion | 35 | 0.2 | 8.1 | 1.1 | 7 | 1.1 |
| 3.00 ounce feta cheese | 225 | 18.1 | 3.5 | 0 | 3.5 | 12.1 |
| Totals | 2779 | 226.5 | 91.3 | 40.4 | 51 | 118.2 |
| Per Serving (/6) | 463 | 37.8 | 15.2 | 6.7 | 8.5 | 19.7 |
The Preparation
- Biscuits:
- 5 tablespoon golden flaxseed meal
- 1 1/2 cup almond flour
- 2 tablespoon baking powder
- 2 tablespoon milk powder
- 1 teaspoon xanthan gum
- 4 tablespoon butter, cold
- Salt to taste
- 1/2 tablespoon butter, melted
- 2 large egg
- 1 tablespoon apple cider vinegar
- Filling:
- 6 large egg
- 3 tablespoon heavy cream
- Salt to taste
- 1 cup red bell pepper, diced
- 1 cup portobello mushrooms, diced
- 1/2 cup yellow onion, diced
- 3 ounce feta cheese
The Execution
- Measure out and prepare all of the ingredients. We’ll start by making the biscuit mixture and then the filling. Preheat oven to 350F.
- Place the golden flaxseed meal in a coffee grinder to make it really fine.
- In a bowl, combine the fine golden flaxseed meal, almond flour, xanthan gum, baking powder, milk powder, and salt. Whisk it all together.
- Smash in the butter with your clean fingers until it all seems to be incorporated together.
- Beat the egg along with the apple cider vinegar. Combine this into the mixture and stir well.
- Spray a baking pan with cooking spray. Add in the bell pepper, mushrooms, onion, and feta cheese to the baking pan.
- Whisk the eggs and heavy cream together. Layer this on top of the veggies. Season with salt to taste.
- Evenly divide up the biscuit batter, size them into balls, and place on top of the eggs and vegetables. Brush the biscuits with the melted butter.
- Bake in the oven for about 30 minutes.
- Serve and enjoy!
Notes
This makes a total of 6 servings of Keto Breakfast Biscuit Bake. Each serving comes out to be 463 calories, 37.8g fat, 8.5g net carbs, and 19.7g protein.
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