High Protein Egg Biscuits

These High Protein Egg Biscuits are a nutritious, energizing breakfast option that can be quickly made and customized to your taste.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups almond flour Low in carbs and gluten-free; substitute with less coconut flour if needed.
1 teaspoon baking powder Choose gluten-free baking powder if gluten-free.
1/2 teaspoon salt Adjust to taste.

Wet Ingredients

4 large eggs Can substitute with chia eggs for a vegan version.
1/4 cup milk or milk alternative Use almond milk for a nutty flavor or regular milk for creaminess.

Optional Add-ins

1/2 cup shredded cheese Optional for flavor and texture; can skip for dairy-free or use nutritional yeast.
1/4 cup chopped herbs Options include basil, chives, or oregano.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, combine the almond flour, baking powder, and salt.
In another bowl, whisk together the eggs and milk until well combined.
Gradually add the dry ingredients into the wet mixture and stir until smooth.
If using, fold in the cheese and herbs.
Drop spoonfuls of the batter onto a lined baking sheet.

Baking

Bake for 15-20 minutes or until golden brown.
Let cool slightly before serving.

Notes

Store biscuits in an airtight container for 3-4 days, using parchment paper between layers to prevent sticking. Freezes well; reheat in the oven or microwave.