Jalapeno Cheddar Breakfast Biscuits
Makes approx. 24 biscuits:
Per biscuit:
Calories: ~95 kcal
Protein: ~7.5g
Carbs: ~2.8g
Fat: ~5.8g
Fiber: ~1.5g
Net Carbs: ~1.3g
INGREDIENTS:
½ onion, diced
16 oz ground chicken sausage (or ground chicken)
3 eggs
6 EGG WHITES (from carton)
1 1⁄2 cups shredded lite cheddar cheese, divided
1 jalapeno, seeds and stems removed and diced
¾ cups blanched almond flour
3/4 cup coconut flour
2 tsp baking powder
2 tsp garlic powder
2 tsp kosher salt
1⁄2 tsp ground black pepper
DIRECTIONS:
1. Preheat oven to 400 and line baking sheet with parchment paper.
2. In a large skillet over medium heat, sauté onion with olive oil until translucent. Then add in ground chicken, breaking apart until very small and cooked through. Remove from heat and let cool.
3. In a large bowl, whisk together eggs, egg whites, and 1 cup of cheddar cheese. Add almond flour, coconut flour, baking powder and spices and stir well. Last add the cooled chicken mixture (drain any juices) until a dough forms. It should stick together but not be too runny or too dry. If too runny, add a little more almond flour. If too dry, add some more egg whites.
4. Use a cookie scoop or spoon to form 24 balls of mix and put on parchment. Gently press the tops down and sprinkle with remaining cheese.
5. Cook for 12-15 minutes or until biscuits have hardened on the outside and the cheese is melted. Serve immediately or let cool and store in Tupperware in fridge for up to one week.
*to reheat pop in air fryer for 5 min or if in a rush, 30 seconds in microwave per biscuit.
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