Bacon broccoli cheddar grain free breakfast biscuits! Yes the name is a mouthful- as it should be 😉 Once you try these, I promise you will want to make them every week!

I am so happy I finally perfected a new flavor of the blog favorite broccoli cheddar breakfast biscuits! It was about time! This new flavor isn’t too far off from the original, but the bacon swap is a game changer and SO delicious. I am obsessed with these biscuits!

These are like a cross between a biscuit and a fluffy omelette. Once you try them, you’ll understand! They’re high in protein, and add a great dose of veggies to your morning. They are truly my favorite thing ever to meal prep!

Can I make these vegetarian?

For vegetarian, I recommend sticking with the original recipe, linked here. If you scroll to the bottom of the recipe card, you will see the instructions for the vegetarian version!

Can I make these without almond flour?

I have not tested these biscuits with any other type of flour, so I can’t say for sure what results you will get. Any substitutions in flours will likely give you a different final result. I definitely don’t recommend coconut flour for these, as that is one sub that almost never works for almond flour!

As you can see, these biscuits are really packed with broccoli. It’s the perfect addition to the bacon and cheddar. The flavor of these biscuits is honestly just out of this world good! I am SO excited for you guys to try these!!

Be sure to leave a rating and review below if you make these- it is so helpful for me and other readers 🙂 Thank you so much. Enjoy! xo

Bacon Broccoli Cheddar Egg Biscuits

★★★★★ 5 from 3 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 biscuits 1x
• Category: Breakfast

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Description

Low carb, grain free bacon, broccoli, and cheddar breakfast biscuits!

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Ingredients

Scale 1x2x3x

• 8 oz bacon, pre-cooked and cut into small pieces
• 1 small white or yellow onion, finely diced
• 2 cups of broccoli, diced into tiny pieces
• 4 large eggs
• 1 + 1/4 cup shredded cheddar cheese, divided
• 3/4 cup fine almond flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp pepper

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Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Cook the bacon according to package directions; set aside to cool on a paper towel lined plate.
3. Reserve about 1 tbsp of the bacon fat in the skillet. Cook the onion and broccoli over medium heat for 5-6 minutes. Set aside.
4. In a large bowl, whisk the eggs then fold in 1 cup of the cheese, plus the almond flour, baking powder, salt, and pepper. Mix in the broccoli and onion and bacon (break into small pieces first).
5. Use a cookie scoop to shape 8 biscuits. Sprinkle the tops with the remaining 1/4 cup of cheese. Bake for 11-12 minutes. Leftovers can be stored in the refrigerator for up to 5 days.

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