clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Broccoli Breakfast Biscuits

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 biscuits 1x


Dairy free, grain free broccoli and sweet potato breakfast biscuits!


  • 1 tbsp avocado oil
  • 14 oz ground chicken breakfast sausage (NOT sausage links- this will be raw and ground like when you buy ground turkey or chicken)
  • 1/2 cup onion, diced 
  • 1 cup of broccoli, diced into tiny pieces 
  • 1 cup shredded sweet potato (I shred mine on a box grater)
  • 1 cup chopped fresh baby spinach
  • 4 large eggs
  • 1 cup fine almond flour 
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp baking powder 
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 
  • 1/4 tsp garlic powder 
  • Pinch of red pepper flakes 
  • Small handful of chives (optional)


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 then stir in the shredded sweet potato and spinach (do not return to heat).
4. Whisk the eggs in a large bowl, then stir in almond flour, baking powder, seasonings, and veggie/chicken sausage mixture. Stir until well combined. The better will be wet- that’s ok!
6. Scoop out mixture onto parchment paper (I use a large cookie scoop here since the batter is wet), into 12 biscuits. Gently shape each biscuit with hands after scooping out the dough.
7. Bake for 14-16 minutes, until set and cooked through. Allow to cool slightly before serving. Store leftovers in an airtight container in the fridge for up to 4 days.