Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
My Brunch Omelet Biscuit Bowls are gluten free, high in protein and perfectly fun size!
  • 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
  1. Preheat oven to 350 degrees F.
  2. Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan.
  3. Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
  4. Combine the filling ingredients together and gently pour into the crust cups.
  5. 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.
Nutrition Information
Serving size: 1 biscuit; Calories: 210; Fat: 5.5g Carbohydrates: 6g; Protein: 9g;
Recipe by My Digital Kitchen at