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Spinach and Feta Breakfast Biscuits

by @jenneatsgoood
springbreakfastgluten-freemeal prephigh proteinlow carb
Source: https://www.tiktok.com/t/ZP8pp9R5R

Ingredients

produce
  • 3 cupsbaby spinach(rough chopped)
  • 1yellow onion(diced)
protein
  • 6eggs(beaten)
  • 16 ozground chicken(liquid drained)
dairy
  • 1/2 cupmozzarella cheese
  • 3/4 cupfeta cheese(crumbled)
  • 3/4 cupmozzarella cheese(shredded)
grain
  • 1/2 cupcoconut flour
  • 1 + 1/2 cupsalmond flour
pantry staple
  • 1 tbspavocado or olive oil
  • 1 tspsalt
  • 1/2 tspblack pepper
  • 1 tspgarlic powder
  • 2 tspbaking powder

Instructions

  1. Preheat oven to 400 and line a baking sheet with parchment.
  2. Heat the oil in a skillet over medium heat, then add the onion and sauté for 5 mins.
  3. Clear the center and add in the ground chicken. Let cook, stirring constantly, until completely cooked through, about 10 mins.
  4. Whisk together the eggs in a large mixing bowl, then incorporate 3/4 cup of the mozzarella cheese, the feta cheese, and spinach.
  5. Add the chicken mixture and use a spatula to incorporate.
  6. Add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined.
  7. Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet.
  8. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down.
  9. Sprinkle the remaining 1/2 cup of mozzarella on top of each one.
  10. Place in the oven for 12-15 minutes, until firm and browning on the outside.
  11. Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month.