BRUNCH OMELET BISCUIT BOWLS
Author: Valerie Azinge
Recipe type: Brunch
Prep time:
Cook time:
Total time:
Serves: 4 Servings
- Recipe for Crust:
- ¾ cup almond flour
- ⅓ cup brown rice flour
- 1 teaspoon organic baking soda
- ½ teaspoon sea salt
- 1 organic cage free egg
- 3 tablespoons olive oil
- Filling:
- 4 whisked organic cage free eggs
- ¼ cup chopped spinach
- ½ tsp diced red onions
- Pinch of sea salt and black pepper to taste
- Diced green onions for topping
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan.
- Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
- Combine the filling ingredients together and gently pour into the crust cups.
- Place the biscuit bowls back into the oven and bake again for 15-20 minutes, or until the eggs are fully set. Serve when ready.
This recipe was inspired by the Paleo Indulgences cookbook.
Serving size: 1 biscuit; Calories: 210; Fat: 5.5g Carbohydrates: 6g; Protein: 9g;
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2017/03/15/brunch-omelet-biscuit-bowls/
3.5.3226