Tomato, Basil, and Bacon Breakfast Biscuits

The perfect on-the-go breakfast or snack for busy mornings, post-workout, travel days, a brunch party, or camping!

Hello friends!

Since an instagram story about these went up, you’ve all been BEGGING for this recipe and that’s the type of enthusiasm I 👏🏼 love 👏🏼 to 👏🏼 see about blood sugar friendly, nutrient-dense recipes.

Took these biscuit babies camping last weekend

Let me start with the 5 reasons why I LOVE this recipe and you soon will too:

1. A blood sugar stable breakfast sets you up for success: When you break your overnight fast (aka break-fast) the BEST thing you can do is start your day with a protein and blood sugar stable breakfast. This will allow you have stable energy and focus for the rest of the day. If you want to learn more about how to balance blood sugar and why it matters, read this Levels article here.

2. Satisfies those pesky carb cravings without the crash: So many breakfast go-to’s are packed with carbs—think bagels, cereal, toast, and even oatmeal. Carby breakfasts will send your blood sugar soaring, then crashing—which will mess with your energy in the near-term, and your metabolic health in the long-term. This biscuit satisfies that “bread-y” craving but avoids the refined carbs because it’s got almond and coconut flour, and it adds in protein and fiber to help keep your blood sugar stable.

3. Great for on-the-go: Once you prep these, it takes 1 minute to heat them up (optional, I also sometimes eat them cold 🫣…) and enjoy them! This is perfect if you need to rush out the door in the morning, want to bring a snack to work or as a post-workout meal, or in my case last weekend, bring them as breakfast while camping!

4. Easily modifiable - you can riff on this recipe!: Think of this recipe as a blueprint. Keep the dry and wet ingredients the same, and then substitute any veggies, herbs, or meat you have on hand or prefer! The first version of this biscuit I made was a spinach rosemary biscuit with chicken sausage which was featured in my good friend Dr. Casey Means’ newsletter. You all LOVED it. I’ve riffed on that recipe many times - trying combos like:

   • roasted red pepper and goat cheese

   • bacon and chives

   • broccoli, tomatoes, peppers

   For all the biscuits, I generally add ground turkey, ground chicken, chicken or turkey sausage, or bacon for some extra protein. But if you are vegetarian, leave the meat out!

5. Wow’s a crowd: Every time I post these or bring them to a friend’s house people GET SO EXCITED. There is something about biscuits that evokes a sense of nostalgia, and then when you tell them they are also a nutritional powerhouse people’s eyes LIGHT UP. This is great to bring for a brunch with friends, game day watch party, weekend trip, or for a new mom that needs some good stuff at the ready in her freezer.

Look at these beauts

Serving size and time

• Makes about 10 biscuits

  • Note: If you make more and make them smaller, the nutritional info will change and it won’t be 15g of protein per biscuit.

• Total time: ~30 minutes

  • Prep time: 8-10 minutes

  • Cook time: 20-22 minutes

Ingredients

Things to chop or cook - this is the stuff you can swap or riff on!

• 1/2 yellow onion, diced (alternatively you can use 1 small shallot)

• 5-6 slices of bacon, cooked and chopped up into small pieces

• 2 cups cherry tomatoes, diced

• 1/2 cup basil, chopped

Wet ingredients

• 1/4 cup unsweetened almond milk (or your favorite non-dairy milk, or dairy-milk!)

• 6 eggs beaten together + 1 more egg where you save the egg white for topping and put the yolk into the wet ingredient mix

Dry ingredients

• 1 1/2 cups almond flour

• 1/2 cup coconut flour

• 1/4 cup ground flax

• 1/4 cup nutritional yeast

• 1 tsp garlic powder

• 2 tsp baking powder

• 1 tsp salt

Tools you’ll need

• Chef’s knife

• Medium bowl

• Large bowl

• Whisk

• Non-toxic pan - I prefer cast-iron or Caraway non-toxic ceramic pans

• Baking sheet - I use Caraway

• Measuring cups

• Pastry brush

• Cutting board - I firmly believe cooking is more fun with a big-ass cutting board, I love my Boos Edge Grain board

  • If you have some plastic cutting boards laying around, good excuse to toss those and replace with a wooden cutting board to avoid microplastics!

Instructions

1. Cook your bacon. My preference is in the oven at 400°F on top of a cookie drying rack over a sheet pan. It’s less messy than doing on the stove. Let bacon cool before slicing into small pieces.

2. If not already preheated from cooking the bacon, preheat oven to 400°F and line a baking sheet with parchment paper or spray with avocado or olive oil spray (swap out your canola oil spray with avocado or olive oil!)

3. In a large mixing bowl, combine all of the dry ingredients. That’s the almond flour, coconut flour, ground flax, nutritional yeast, garlic powder, baking powder and salt. Mix well.

4. Dice your onion and slice your cherry tomatoes. Then saute in a little avocado oil over medium heat for 4-5 minutes until softened. Add to large mixing bowl.

5. In a separate medium mixing bowl, whisk together 6 eggs. Add in the milk. For the 7th egg, just crack the yolk into the bowl and save the white to brush over the biscuits right before they go into the oven. This helps give the biscuit a lovely golden brown color. However if you are running short of time, skip the egg wash! It won’t make a super big difference.

6. Pour wet ingredients into the dry ingredients. Stir everything together!

7. Scoop into 10 evenly sized balls on the baking sheet. Press down a little so they look like scones. Brush the top with a little egg white. Optional: sprinkle a little feta or manchego cheese on top right before they go into the oven.

8. Bake for 20-22 minutes.

9. ENJOY!

Storage:

• You can keep them in the fridge if you plan to enjoy within a week, or keep them in the freezer for up to 3 months. However, I promise you’ll end up eating them long before then.

Reel

sonjakmanning

A post shared by @sonjakmanning

Nutritional Info

Now, before I share this, I really advocate for NOT counting calories and instead focus on getting enough protein, fiber, and a variety of micronutrients. It’s liberating to think in terms of “how much protein, fiber, and color can I get in each meal” vs. “how many calories was this meal.”

For me, I aim for .75g per pound of body weight per day (read more about how much protein you need here) this ends up being about 30-40g per meal.

I aim for 50g of fiber a day (read more about why in Good Energy or this paper in Cell)

I think of micronutrients as my COLORS and I try to eat at a minimum, 10 colors per day, and 30-40 colors per week (paper on microbiome benefits of eating 30+ plants a week)

….and finally here is that nutritional info.

Serving size, 1 biscuit

Calories: 300
Carbohydrates: 13g
Fiber: 8g
Net carbs: 5g
Protein: 15g
Fat: 21g
Sodium: 590g
Sugar: 2g

If you make these, I’d LOVE to hear how they turned out and any feedback you have!

Subscribe to get some color in your inbox every week, and stay tuned for my recipe website launch later this month.

Chefs kisses XOXO,

Sonja