Tomato, Basil, and Bacon Breakfast Biscuits
4 colorsTHE WHY BEHIND THIS RECIPE
Let me start with the 5 reasons why I LOVE this recipe and you soon will too:
A blood sugar stable breakfast sets you up for success: When you break your overnight fast (aka break-fast) the BEST thing you can do is start your day with a protein and blood sugar stable breakfast. This will allow you have stable energy and focus for the rest of the day. If you want to learn more about how to balance blood sugar and why it matters, read this Levels article here.
Satisfies those pesky carb cravings without the crash: So many breakfast go-to’s are packed with carbs—think bagels, cereal, toast, and even oatmeal. Carby breakfasts will send your blood sugar soaring, then crashing—which will mess with your energy in the near-term, and your metabolic health in the long-term. This biscuit satisfies that “bread-y” craving but avoids the refined carbs because it’s got almond and coconut flour, and it adds in protein and fiber to help keep your blood sugar stable.
Great for on-the-go: Once you prep these, it takes 1 minute to heat them up (optional, I also sometimes eat them cold 🫣…) and enjoy them! This is perfect if you need to rush out the door in the morning, want to bring a snack to work or as a post-workout meal, or in my case last weekend, bring them as breakfast while camping!
Easily modifiable - you can riff on this recipe!: Think of this recipe as a blueprint. Keep the dry and wet ingredients the same, and then substitute any veggies, herbs, or meat you have on hand or prefer! The first version of this biscuit I made was a spinach rosemary biscuit with chicken sausage which was featured in my good friend Dr. Casey Means’ newsletter. You all LOVED it. I’ve riffed on that recipe many times - trying combos like:
roasted red pepper and goat cheese
bacon and chives
broccoli, tomatoes, peppers
For all the biscuits, I generally add ground turkey, ground chicken, chicken or turkey sausage, or bacon for some extra protein. But if you are vegetarian, leave the meat out!
Wow’s a crowd: Every time I post these or bring them to a friend’s house people GET SO EXCITED. There is something about biscuits that evokes a sense of nostalgia, and then when you tell them they are also a nutritional powerhouse people’s eyes LIGHT UP. This is great to bring for a brunch with friends, game day watch party, weekend trip, or for a new mom that needs some good stuff at the ready in her freezer.
Yields: 10 biscuits
Total time: ~30 minutes
Prep time =8-10 minutes
Cook time = 20-22 minutes
WHAT YOU NEED
Things to chop or cook - this is the stuff you can swap or riff on!
1/2 yellow onion, diced (alternatively you can use 1 small shallot)
5-6 slices of bacon, cooked and chopped up into small pieces
2 cups cherry tomatoes, diced
1/2 cup basil, chopped
Wet ingredients
1/4 cup unsweetened almond milk (or your favorite non-dairy milk, or dairy-milk!)
6 eggs beaten together + 1 more egg where you save the egg white for topping and put the yolk into the wet ingredient mix
Dry ingredients
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 cup ground flax
1/4 cup nutritional yeast
1 tsp garlic powder
2 tsp baking powder
1 tsp salt
HOW TO DO IT
Cook your bacon. My preference is in the oven at 400°F on top of a cookie drying rack over a sheet pan. It’s less messy than doing on the stove. Let bacon cool before slicing into small pieces.
If not already preheated from cooking the bacon, preheat oven to 400°F and line a baking sheet with parchment paper or spray with avocado or olive oil spray (swap out your canola oil spray with avocado or olive oil!)
In a large mixing bowl, combine all of the dry ingredients. That’s the almond flour, coconut flour, ground flax, nutritional yeast, garlic powder, baking powder and salt. Mix well.
Dice your onion and slice your cherry tomatoes. Then saute in a little avocado oil over medium heat for 4-5 minutes until softened. Add to large mixing bowl.
In a separate medium mixing bowl, whisk together 6 eggs. Add in the milk. For the 7th egg, just crack the yolk into the bowl and save the white to brush over the biscuits right before they go into the oven. This helps give the biscuit a lovely golden brown color. However if you are running short of time, skip the egg wash! It won’t make a super big difference.
Pour wet ingredients into the dry ingredients. Stir everything together!
Scoop into 10 evenly sized balls on the baking sheet. Press down a little so they look like scones. Brush the top with a little egg white. Optional: sprinkle a little feta or manchego cheese on top right before they go into the oven.
Bake for 20-22 minutes.
ENJOY!
SWAPS, TIPS & TRICKS
TIPS:
Storage: You can keep them in the fridge if you plan to enjoy within a week, or keep them in the freezer for up to 3 months. However, I promise you’ll end up eating them long before then.
SWAPS:
Vegetarian: Leave out the bacon!
Nutritional Info
Serving size, 1 biscuit
Calories: 300
Carbohydrates: 13g
Fiber: 8g
Net carbs: 5g
Protein: 15g
Fat: 21g
Sodium: 590mg
Sugar: 2g
