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Parmesan-Cheddar Breakfast Biscuits

Parmesan-Cheddar Breakfast Biscuits

1.73 net carbs per biscuit

I made a few changes to Denise's recipe and made these amazing breakfast biscuits. Her original recipe can be found here. Since they are thin, they are perfect to use in breakfast sandwiches! For me, an open-faced sandwich is plenty of food.

Parmesan-Cheddar Breakfast Biscuits 2 lg eggs 1/2 cup grated Parmesan cheese 1/4 cup shredded Cheddar cheese 1 cup scooped almond flour (109gm) (I use this brand) 2 tsp. non-GMO, baking powder, Gluten free (I use this brand) and grain free if needed 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 2. Beat eggs in a medium bowl, stir in Parmesan and Cheddar cheese. 3. In another bowl, stir together almond flour and baking powder. Add to cheese mixture, stirring to thoroughly blend. With moistened hands, form into 10 equal sized balls, placing 3 inches apart on lined baking sheet. Flatten to about 3 inch biscuits. Bake 15-18 minutes or until bottoms are golden brown. Cool on wire rack. 4. These biscuits are delicious when used to make breakfast sandwiches with sausage patties and cooked eggs or your favorite breakfast sandwich filling. Servings: 10 Nutrition Facts Serving size: 1/10 of a recipe (1.1 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 111.7 Total Fat 8.92g Saturated Fat 2.17g Cholesterol 44.57mg Sodium 184.81mg Potassium 22.86mg Total Carbohydrates 2.93g Fiber 1.2g Sugar 0.5g Protein 6.28g

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