Breakfast Biscuits
If you’re anything like me, breakfast usually falls into one of two categories: something you throw together in 10 seconds (hello, sad piece of toast) or a beautifully elaborate spread that would impress a crowd (but who has time for that on a Tuesday morning?).
Enter these Mediterranean Chicken Sausage Breakfast Biscuits—a little bit fancy, a lot of protein, and bonus: they don’t taste like freezer burn, which is honestly all I want from a meal-prep breakfast.
They’re simple. Mix up eggs, chicken sausage, a handful of Mediterranean-inspired flavors like roasted red peppers, spinach, and olives, and a little almond flour to hold it all together. Roll them into perfect little balls, bake them up, and boom—breakfast, done for the week.
They freeze well, too, but here’s the thing: they actually taste good reheated. No weird rubbery texture, no freezer burn taste, just savory, herby little bites of deliciousness you’ll actually look forward to eating at 7 a.m. These are protein-packed and easy enough to throw together on a Sunday, but feel like a treat on any random weekday morning.
These are also customizable. Have some basil and mozzarella on hand? Mix those in for a caprese vibe. I can’t wait to try these with a little blue cheese and buffalo sauce – would adding celery be too much? Regardless of what you put in these, I promise you’ll love them.
Breakfast Biscuits
Ingredients
- 1 tablespoon Olive Oil
- 1 yellow onion diced
- 8 oz chicken sausage
- 8 eggs
- 1/2 cup roasted red bell peppers diced
- 1/4 cup Kalamata olives diced
- 2 cups spinach chopped
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- salt
- pepper
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper
- Brown chicken sausage in a skillet, add onions until softened. Season with salt and pepper
- In a large bowl whisk eggs, then add remaining ingredients. Fold chicken sausage and onion mixture in.
- Using a large cookie scoop to make biscuits. Place on baking sheet and bake for 20 minutes until slightly browned
