Healthy Breakfast

 Breakfast Biscuits

https://tastesbetterfromscratch.com/breakfast-biscuits/

Ingredients
  

  • 1 Tablespoon olive oil
  • ½ cup yellow onion , diced, about ½ of small onion (71g)
  • 1 cup red bell pepper , diced, about ½ of bell pepper (71g)
  • 16 oz ground chicken sausage , or pork sausage
  • 6 large eggs , beaten
  • 1 cup shredded cheddar cheese (113g)
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried sage
  • ¼ teaspoon dried thyme

Instructions
 

  • Preheat oven to 400°F (200°C) and line a 18x13inch baking sheet with parchment paper.
  • Sauté veggies: Heat oil in a skillet over medium heat, then add onion and bell pepper and sauté for 5 minutes.
  • Cook sausage: Push to the side and add ground pork. Break into very small pieces as it cooks (I use this meat chopper), until browned and cooked through.
  • Biscuit dough: Add flour, salt, pepper, sage, thyme, and baking powder to a large mixing bowl and stir to combine. Add eggs to another mixing bowl and whisk well. Stir in 1 cup cheese. Add the pork mixture and stir to incorporate. Make a well in flour mixture and add eggs mixture, stirring until combined. Mixture will be wet and sloppy.
  • Bake: Scoop 12 portions (around ⅓ cup each) onto baking sheet. Bake for 10-14 minutes, until just cooked through.
  • Store leftover protein biscuits in an airtight container in the refrigerator for up to 4 days, or freeze (see notes).

Notes

Yield: 12 Biscuits. Serving Size: 1 Biscuit. 
Make Ahead Instructions: The veggies can be chopped and the meat can be cooked ahead of time. Keep them in separate airtight containers in the refrigerator until ready to mix dough.
Freezing Instructions: Let cool completely then transfer to a freezer safe bag or container. Keep in the freezer for up to 3 months. Let thaw at room temperature before eating, or rewarm in the microwave for a few seconds. I love to batch cook a whole bunch and grab them for an easy and quick breakfast!

Nutrition

Calories: 277kcalCarbohydrates: 18gProtein: 13gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 118mgSodium: 599mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 632IUVitamin C: 17mgCalcium: 128mg




Honey-Sweetened Blender Banana Bread (Gluten-Free)

Ingredients
  

  • ¼ cup avocado oil
  • 2 medium bananas, ripe and peeled (and mashed if using a mixing bowl and not a blender) or 1 ½ large bananas
  • 2 eggs
  • ¼ cup raw honey
  • 1 tbsp ghee, melted or softened
  • 1 tsp vanilla extract
  • ¾ cup almond flour
  • ⅓ cup gluten-free flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp sea salt just a pinch
  • ⅓ cup semi-sweet chocolate chips or chopped nuts for banana nut bread

Instructions
 

  • Preheat the oven to 350℉.
    Grease 3 mini loaf pans or an 8 x 4 loaf pan with avocado oil spray. Set aside.
    *You can also line the pans with unbleached parchment paper if preferred.
  • In a blender, place the bananas, eggs, avocado oil, honey, ghee, and vanilla extract. Process on low for 20-30 seconds.
    Then add the almond flour, gluten-free flour, baking soda, baking powder, and sea salt. Mix again at low speed until everything is combined.
    Do not overmix the batter.
  • Sprinkle in the chocolate chips and stir using a spatula.
    Divide the batter into the pans or pan and sprinkle extra chocolate chips on top, optionally.
  • Place in the preheated oven and bake for 25-30 minutes for mini loaves or 50-60 minutes for a standard size loaf pan.
  • Remove from oven and let cool in pan for 5 minutes before turning on to a cooling rack. Let cool completely before slicing.

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