1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Heat a large pan over medium heat, add avocado oil. Once hot, stir in chicken sausage, broccoli, and onion.
3. Cook, stirring frequently and breaking up sausage for 7 minutes. Set aside to cool.
4. Combine almond flour, baking powder, and seasonings in one bowl. In a separate bowl, whisk eggs then stir in HALF of the cheese and all of the almond flour mixture. 
5. Stir the mixture with chicken sausage and veggies until everything is well combined.
6. Scoop out mixture onto parchment paper (I use a large cookie scoop here), into 10-12 biscuits. Gently shape each biscuit with hands after scooping out the dough, then sprinkle the remaining 1/2 cup of cheese on top of each. 
7. Bake for 10-11 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.

For the vegetarian version:

Ingredients:

• 1 tbsp avocado oil
• 1/2 cup onion, diced 
• 1 + 1/2 cups of broccoli, diced into tiny pieces 
• 4 large eggs
• 1 cup shredded organic white or regular cheddar 
• 3/4 cup fine almond flour (plus up to 1/4 cup more if needed; see directions)
• 1 tsp baking powder 
• 1/2 tsp sea salt
• 1/2 tsp pepper 
• 1/8 tsp garlic powder 
• pinch of red pepper flakes 

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Heat a large pan over medium heat, add avocado oil. Once hot, stir broccoli and onion. Allow to cook until veggies are soft, about 6-7 minutes. If onions start to burn, add an addition small splash of oil. set veggies aside to cool.
4. Combine almond flour, baking powder, and seasonings in one bowl. In a separate bowl, whisk eggs then stir in HALF of the cheese and all of the almond flour mixture. 
5. Stir the broccoli and onion until everything is well combined. If batter appears too wet, slowly add more almond flour- up to 1/4 cup, but no more. Batter is meant to be somewhat wet, but you just want to be able to scoop out “biscuits” from the batter. 
6. Scoop out mixture onto parchment paper (i use a large cookie scoop here), into 9-10 biscuits. Gently shape each biscuit with hands after scooping out the dough, then sprinkle the remaining 1/2 cup of cheese on top of each. 
7. Bake for 10-11 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.