This breakfast biscuit bake recipe is both gluten-free and keto-friendly. If you’re looking for a tasty dish to start your day, this is definitely the one for you. It also contains lots of protein to stop you from becoming hungry in-between meals.

Making this dish involves a few simple tasks. First, you need to make the biscuits, which can be done easily in a food processor. All you need to do is add the ingredients and blitz them up to make a nice batter, which you can shape into biscuits to bake. Next, you need to make up a scrumptious filling for your breakfast bake, which contains eggs, vegetables, cream, herbs, and spices.

The good thing with this recipe is that you can swap out vegetables you don’t like with others that you do. You can also add bacon or other meat if you like to add to the protein count.

Once you’ve got your biscuits and filling done all you need to do is put together the dish and bake in the oven covered with cheese. Once cooked, take it out of the oven and cut it into pieces before serving. If you have any leftovers, you can easily re-heat the bake for a snack during the day or for breakfast the next morning.

For a tasty, protein-packed breakfast recipe try this breakfast biscuit bake. You and your loved ones won’t be disappointed!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


5 tablespoon golden flaxseed meal
1 1/2 cup almond flour
2 tablespoon baking powder
2 tablespoon milk powder
1 teaspoon xanthan gum
4 tablespoon butter, cold
Salt to taste
1/2 tablespoon butter, melted
2 large egg
1 tablespoon apple cider vinegar

6 large egg
3 tablespoon heavy cream
Salt to taste
1 cup red bell pepper, diced
1 cup portobello mushrooms, diced
1/2 cup yellow onion, diced
3 ounce feta cheese

Nutrition Summary: This makes a total of 6 servings of Keto Breakfast Biscuit Bake. Each serving comes out to be 463 calories, 37.8g fat, 8.5g net carbs, and 19.7g protein.


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