Paleo Bacon Egg and Cheese Biscuit
Indulge in a wholesome, guilt-free breakfast with these Paleo Bacon Egg and Cheese Biscuits—a delicious, low-carb twist on a classic morning favorite! Made with nutrient-packed almond and coconut flours and free of grains or dairy, these biscuits are wonderfully fluffy and rich in flavor. The sandwich layers crispy sugar-free bacon, fluffy scrambled eggs, and a savory "cheese" spread made with nutritional yeast and coconut cream for that creamy, umami kick. Perfect for those following a paleo diet or anyone seeking a hearty, protein-packed start to their day, these biscuits are quick to prepare (ready in just 35 minutes!) and ideal for Sunday brunch or meal prepping for busy mornings. Enjoy them fresh from the oven and savor every warm, savory bite of this satisfying breakfast upgrade!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 5 large eggs
- 0.3 cup coconut oil
- 0.25 cup unsweetened almond milk
- 6 slices sugar-free bacon
- 2 tablespoons nutritional yeast
- 2 tablespoons coconut cream
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Stir until well mixed.
In a separate bowl, beat 3 eggs lightly and stir in melted coconut oil and almond milk. Add wet ingredients to the dry ingredients and mix until a dough forms.
Divide the dough into 4 equal portions. Roll each portion into a ball and place it on the prepared baking sheet. Press down gently to flatten slightly.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through. Remove from the oven and let cool slightly.
While the biscuits are baking, cook the bacon slices in a skillet over medium heat until crispy. Remove and place on a paper towel to drain excess oil.
In a bowl, whisk the remaining 2 eggs. In a small skillet, over medium heat, scramble the eggs until fully cooked. Set aside.
To prepare the cheese spread, combine nutritional yeast, coconut cream, garlic powder, and black pepper in a small bowl. Stir until smooth and creamy.
Once the biscuits are cool enough to handle, slice them in half horizontally.
Spread a layer of the cheese spread on the bottom halves of each biscuit. Top each with scrambled eggs and two slices of bacon.
Put the top halves of the biscuits back on, and serve warm.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 24.1 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 567 mg | 44% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
