Cheesy Pork, Pepper, and Onion Breakfast Biscuits
These high-protein breakfast biscuits were highly requested when I posted a sneak peek over on my Instagram and I will tell you… they’re worth the hype! These gluten-free biscuits are so easy to make, the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. I hope you love them!
Cheesy Pork, Pepper, and Onion Breakfast Biscuits
6
servings20
minutes15
minutesThese high-protein breakfast biscuits were highly requested when I posted a sneak peek over on my Instagram and I will tell you… they’re worth the hype! These gluten-free biscuits are so easy to make, the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. I hope you love them!
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Ingredients
1 tablespoon avocado or olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
1 pound 90% lean ground pork
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
6 eggs
6 ounces cheddar cheese shredded, about 1 1/2 cups
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
Directions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Heat the oil in a large skillet over medium heat. Add the onions and bell peppers and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Push the onion and pepper toward the sides of the skillet to make a hole in the center. Add the ground pork to the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onions are translucent, about 8 minutes.
- Remove from the heat and season with the salt black pepper, and ground sage and mix well. Carefully pour off any excess oil and set aside to cool in the pan for 10 minutes.
- Whisk the eggs in a large bowl. Add the pork mixture and 1 cup of the cheddar cheese and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix.
- Using a lightly oiled, large cookie scoop, a spoon, or your hands, scoop about 12 balls of dough (2 ounces each) onto the baking sheet, spacing them 1 to 2 inches apart. Lightly coat your palms with olive oil and press gently down on top of each ball to form a biscuit. Evenly sprinkle the top of each biscuit with the remaining 1/2 cup cheddar and bake for 12 to 14 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.
- Let the biscuits cool for about 5 minutes on the baking sheet before enjoying.
Notes
- Flour: The single most common question I get is “can I swap the flour”—the short answer, yes you can swap for regular all-purpose flour. However, there’s a few considerations if you’re making the swap: almond flour can be swapped 1:1 for all-purpose, coconut flour is typically a 1:4 ratio, so you need 4 times more all-purpose flour than coconut flour (~1 1/4 cups). Also, coconut flour needs lots of hydration, so if you’re swapping it for all-purpose, just watch the texture to make sure you don’t need to add more flour to thicken it up. If you’re making the swap, I recommend watching one of the recipe videos to check your texture before baking.
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These are sooo good and easy to make! We love them!
Maybe I am completely blind, but I don’t see when the sage goes in? I can guess it goes in with the salt and pepper?
These came together quick and were pretty good! I used precooked chicken breakfast sausage as it was all I had, chopped small, and think I added 1/4 cup more almond flour than called for in error, but the texture and moisture level was perfect. Enjoyed them as part of breakfast all week.
Yum! So glad you liked them Amanda.
These were better than expected. I’m still getting use to using almond flour (mealy, IMO) so my expectations were low. These came out great. I think I will try them with mushrooms, shallots and extra sage. I used spicy chicken sausage from Sprouts. Delicious 😋
I made these for a quick breakfast option this week. I followed the recipe exactly. They were so good! They did not last long. Definitely making these again and plan to add them to my breakfast buffet for my large family gathering at Thanksgiving. I needed more healthy make-ahead options & these are perfect! Also made your feta chicken this week & it was amazing! Excited to try more of your recipes. Thank you!
Made as written. They turned out great. I will definitely add them into my rotation. Can’t wait to play around with other ingredients.
Thanks for the GF recipe!!
Made them yesterday! Do you happen to have the macros handy?
Can you make these with all purpose flour instead of almond and coconut? Would it be the same measurements?
I’m also wondering this!
Yes you can swap the almond flour 1:1 for all purpose, coconut flour is typically a 1:4 ratio (4x the amount of regular flour needed), but I would start with an additional 1/2 cup of flour and check the texture before adding more to make sure they won’t be too dry. I personally haven’t tested with regular all purpose flour, but I know others have made my biscuits with it with no issues!
These were great. Followed the recipe as written. My husband like them also.
I will be making them again.
Thank you for your recipe!
Would this work with egg whites in place of whole eggs?
These were so delicious. I added a can of green chili, used turkey sausage and substituted the coconut flour for GF flour. Thanks for the awesome recipe!
These are a family favorite!! 🫶So easy to make and the GF biscuit texture is amazing! Due to a nut allergy, I subbed the almond flour with a combo of oat flour and GF flour mix. I also made them without cheese once and they were still super tasty 😋
I LOVE these biscuits! So does my hubby! I’ve made them several times in different ways – pork sausage, chicken sausage, adding veggies, etc… I think I’m going to do a bacon crumble one soon! It’s awesome to have something so delicious and easy AND to know I’m getting my protein in!
I loved these. I used cooked chicken breakfast sausage in them and they came out great. Very easy and quick to make. I froze them and just heat one up in the microwave or oven when I want it. Great for a quick breakfast on the go.
This is the first recipe of Jenn’s that I tried…..so good! I love the different variations she shared, too. I prep these ahead and freeze them so I always have a grab-and-go breakfast ready when needed.
Have made and frozen these twice… so delicious and easy! Recipe has came out of the oven exactly the same both times — perfect!
I was wondering about freezing these! How do you reheat?
I freeze these all the time and reheat in the air fryer. They turn out perfect!
These were a hit! I used 2 cups of regular flour in place of the almond and coconut (because I don’t buy them so I didn’t have it on hand) and they turned out perfect! My kids absolutely loved them as well, which further proves it’s a great recipe, and I’m super happy to have a clean, high protein option to start our day besides the usual scrambled eggs (: Thank you Jenn for sharing this awesome recipe!
Thank you for replying about the success of subbing flour!
I made these last week and they were delicious! I have two kids under three and knowing I have a high protein breakfast ready to go in the morning is a game changer. I used vegan cheese and it tastes great! Thanks for this great recipe. It inspires me to do more meal prep!
Yall the simplicity and flexibility of these biscuits. I have made them at least twice and two different ways (this one and the goat cheese version). The biggest win, however, is that my 10 year old and 3 year old gobble them without me begging.
I made these this morning and they are delicious. So easy to throw together and have quick breakfasts for the week!
Loved these! I made them for the first time with a few subs due to ingredients on hand. I’ll definitely be making them again!
Subbed ground chicken for pork, a can of diced green chiles for bell pepper (added after cooking onion and chicken). Such great flavor!
I used a 1/3 cup measuring cup to make my biscuits and got 12!
I made these as-is for a few months and they were absolutely delicious. I have now cut out the cheese to cut calories and they are still absolutely delicious. I make a batch every week!
Hi! Just wondering, about how many calories are in each biscuit?
Made this recipe several times. This is great make ahead breakfast option. I love having some in my freezer for busy mornings.
Should I drain the pork before adding the rest of the ingredients or is the grease needed in the biscuits?
I used pork sausage and it wasn’t necessary. But if you see lots and lots of grease I would drain it away.
These are delicious!
Delicious! Do these freeze well?
Hi Martha! Yes you can freeze these! I usually put them in a sealed container or bag and freeze for up to 1 month. To reheat from frozen, you can use an air fryer or oven on 325F for about 10 minutes.
Do you know the nutrition facts of these?
How much protein is in each one?
Thank you!
I put in my fitness pal and it said 18.4 g carbs, 22.3g fat 20.3 g protein.
Biscuits sound so good. Can you give nutritional information?
Do you have a protein sub? I’m GF and my husband is pescitarian. 🙃 I usually sub lentils for meat when cooking but baking is hard! Not opposed to using the fake meat but I try not to if you have another suggestion.
Can you use precooked ham or bacon instead of the sausage. Also can you use regular floor instead of almond flour. Would the measurements be the same
yes you can use pre-cooked! For flours, I personally have not tested this with all purpose regular flour, but others have and have no issues! You can swap almond flour 1:1 for regular AP, I would just watch the texture to make sure it’s moist enough and add an additional egg if needed!
Can you make this without the coconut flour?
I personally haven’t made them without to keep it gluten-free, but I know others have used all purpose flour as a sub. You will need 2-4x the amount of flour if you opt for a regular AP! I recommend starting with double and checking the texture, it should be wet but scoopable and able to hold its shape!
Another 5 star recipe from Jenn! These are so good and reheat wonderfully for quick and filling breakfasts. Subbed the flour for 2 cups of regular flour from the recommendation of another reviewer and they turned out great! Will make again.
Just made these – delicious and filling! Great GF, high protein recipe that I can tweak for options in the future. Thank you so much!
LOVE these! I have a batch in my freezer at all times
What are the grams of protein please ?
Do you think you could sub cottage cheese for eggs here? I have an egg allergy and I struggle really hard with finding high protein breakfast ideas that aren’t smoothies, baked oatmeal or chia pudding. I miss having a savory style breakfast and often need some grab and go options.
I really liked these. One keeps me full until lunch. I’ve never used GF flour or made biscuits – so can’t comment generally but I will definitely make these again.
I made these breakfast biscuits Cheese, pork, pepper biscuits and they are very good. I was wondering if you have the nutritional breakdown or the WW point number.
What is the serving size and how much protein in each?
I entered the recipe on My Fitness Pal and here are the macro for 1 of 12 biscuits:
Calories: 412
Protein: 27.4g
Carbs (total): 23.1g
Fat (total): 23.1g
Thank you! I ate two for breakfast, so little high in the calorie and fat dept. One next time with some fruit or veg, lol.
This may be one of the best finds! I’m so grateful to my CF coach for introducing me to this site! These biscuits are amazing and so so easy to make. I love that with the base recipe you can mix and match flavors too! Thank you for creating this!
Just made these and will be making again! Used breakfast sausage and an Italian cheese blend.
Turned out great. Can’t wait to use other flavor/cheese combinations. Great recipe! Thank you!
I don’t eat pork, can I sub for another protein?
Can I make with oat flour?
I made these last night, but used all almond flour (first time using that!), and spinach instead of peppers. They are good and I will make them again, and have other ideas of what to put in them as well. Very versatile! They are a little dry, so I’m wondering if adding a little water or milk may help with that. I will make them again, and 2 for breakfast this morning was plenty! Very satisfying.
I’ve never made biscuits before and this recipe was so easy! They turned out great! I ended up making 20 biscuits, not sure if my ice cream scoop is just small or what but now I’m curious as to the calories & protein per serving of 2 biscuits. Love how easy these are to heat up in the morning for quick on the go!