Wednesday, August 21, 2013

Breakfast Biscuit Bowls (Paleo)

I bought this cookbook a while ago called Paleo Indulgences.  It has a lot of wonderful stuff in it and finally decided to make these for dinner last night with having leftovers to eat for breakfast and freeze.

I tripled this recipe and used jumbo muffin tins.

Breakfast Biscuit Bowls (paleo)
Makes 4 bowls
3/4 cup almond flour
1/3 cup coconut flour, sifted
1 teaspoon baking soda
1/2 teaspoon sea salt
1 egg
3 tablespoons coconut oil, melted

4 eggs, whisked
1/4 cup finely chopped spinach
1/2 cup cooked ground beef or pork sausage (we used ground beef)
sea salt and black pepper to taste
pinch of minced onion

Preheat oven to 350 degrees Fahrenheit.  Place all biscuit ingredients, except coconut oil, in a medium bowl and use a hand mixer to combine.  Add the coconut oil and mix well.  Let sit 5 minutes to thicken, if necessary.  (Note: Mine didn't turn out like a dough but when I put it into the muffins tins it became dough like).  Divide the dough into 4 equal pieces and place each in a greased muffin cup, pressing down on the bottom and up the sides to form a cup (I used the back of a wooden spoon).  Bake 10 minutes.  Remove from oven.  Place the filling ingredients in a medium bowl and whisk to combine.  Divide among the baked biscuit cups.  Bake 12-15 minutes, or until egg is set.  Let the cups cool for a few minutes, then gently remove and serve.

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