Last weekend, my husband and I went on a long walk, about eight miles or so. Early on in our trek, we came upon some litter on the walking path, a McDonald’s bag and a wrapper for a biscuit breakfast. In my junk food eating days, I loved me a biscuit with egg & bacon. I was haunted by this unhealthy memory for the rest of our jaunt and decided I would make a healthy, low-carb and gluten-free biscuit breakfast sandwich when we got home. The result was oh so good.
Prep Time: 5 minutes
Servings: 1
Ingredients
- 1 Tbsp. Coconut Flour
- 2 Tbsp. Organic Golden Flaxseed Meal
- 1 Pinch Celtic Sea Salt
- 1/2 tsp. Aluminum-Free Baking Powder
- 1 tsp. Ghee or Unsalted Butter, Cold
- 1 Large Egg
Directions
- In a small bowl, sift together coconut flour, flaxseed meal, sea salt and baking powder.
- To the flour, add ghee or butter and with a fork mash together until small crumbles form.
- In a separate bowl, scramble egg and then add mixture to crumbles.
- With a spoon mix together and spoon into greased 4-inch ramekin.
- Options: (1) Microwave for 55-60 seconds OR (2) Bake at 350 degrees F for 15 minutes.
- Cool on rack.
Recipe Notes
This is a single-serving recipe, feel free to adjust accordingly. I have made these both in the oven as well as the microwave, like my one minute muffin recipe. I prefer the microwave version as it fluffs up more. Whereas, the oven-baked version, while still good, does not rise as much.
Hi Vanessa! I am going to make the bacon egg and biscuit recipe tomorrow and as I’m reading it over, I just want to make sure I have it right-when you say “scramble egg and then add mixture to crumbles” do you literally mean scramble as in cook the egg or just whisk the egg and add to the crumbles?
I haven’t been this excited for breakfast in a long time
Thanks!!
Whisk the egg…
This recipe was really good. I have made your “minute muffins” many times but wanted a more biscuit texture. Baking it in the oven did just that! It was a little more crumbly than I expected. I’ll let it cool longer next time. Thanks Vanessa.
I’m really excited to make this. However, do you think this will still come together right with just egg whites (from a carton)? I was thinking about doing 2 servings (6Tablespoons) of the egg whites to make up for the volume. Thoughts??
I don’t see why not. Give it a try and report back!
Reporting back! It worked out wonderfully! So I used 2 servings of carton egg whites and since I don’t have ghee I used 1 tsp of coconut oil. Wonderful! Next time I’m definitely going to add a few spices to season things up a bit more… this is a really nice blank canvas to work with. I’m also thinking about making a large batch and pouring into my mini-muffin pan to make mini-size dinner biscuits. Oh, this makes me so happy, the nutrition profile on these is so, so great and more importantly I can have biscuits again. Thank you!
PS. I had to bake mine almost 10 mins longer, the middle wasn’t quite set… nice golden brown when done though.
PPS. using the coconut oil and egg whites yielded these stats.
155 cal / 8.3 g fat / 6g carb / 5g fiber / 13g protein <— WOW, all from a biscuit
That’s great! Thanks for reporting back with your success.
I just realized that if you take the “muffin” and split in in half and grill it on your grill pan with butter, oil or whatever you love, then press your ingredients into it you would probably have a breakfast pannini effect. So yummy!
I grew up with biscuits on the weekends. I have been CRAVING biscuits. This was such a big and puffy biscuit. Great butter flavor. Even my husband liked it!
Thank you Vanessa.
Looks super yummy and can’t wait to try it! I love that you have broccoli for breakfast too. I wouldn’t think of that. Still working on and always rethinking for my newly adapted low-carb healthy lifestyle! As always, thanks for sharing your wonderful recipes and insight to all things relating to living a healthy life.
I’ve been wanting to try the chai seed blue berry jam, but what to put it on? A biscuit! Thank you can’t wait to try this.