Psyched Mom’s Steak & Cheese Breakfast Biscuits

READY IN: 40minsYIELD: 36 Biscuits

INGREDIENTS

  • 8ounces shaved steak, finely chopped(partially freeze for easier chopping)
  • 23 cupyellow onion, finely chopped
  • 23 cupbell pepper, finely chopped(I used a mix of green and red)
  • 23 cupbaby bella mushroom, finely chopped
  • fresh ground black pepper, to taste
  • 1 12 cupsalmond flour
  • 1teaspoonsalt
  • 1teaspoonblack pepper
  • 2teaspoonsbaking powder
  • 6eggs
  • 2cupsAmerican cheese, shredded
  • NUTRITION INFO

    Serving Size: 1 (93) g

    Servings Per Recipe:8

    Calories: 113.3

    Calories from Fat 47 g 42 %

    Total Fat 5.3 g 8 %

    Saturated Fat 1.8 g 9 %

    Cholesterol 161.9 mg 53 %

    Sodium 453 mg 18 %

    Total Carbohydrate2.5 g 0 %

    Dietary Fiber 0.5 g 2 %

    Sugars 1 g 4 %

    Protein 13.3 g 26 %

    DIRECTIONS

  • Cook steak and veggies over medium heat until veggies are tender and steak is cooked through, sprinkle all over with fresh ground pepper, set aside to cool.
  • Beat eggs and stir in half of the cheese.
  • Mix dry ingredients in a separate bowl and then stir into egg and cheese mixture.
  • Stir steak and veggies into the batter.
  • Place small dollops onto a well greased baking sheet. I use a coffee spoon and can fit 12 on a sheet.
  • Add a little sprinkle of remaining cheese to the top of each dollop.
  • Bake for 8-10 minutes.
  • TO FREEZE.
  • Cool biscuits to approximately room temperature.
  • In a large, flat container, layer cookies between waxed paper. It’s okay if the sides touch, but don’t stack directly on top of each other.
  • Freeze completely.
  • Transfer to a ziploc bag and return to freezer.
  • TO REHEAT.
  • In my microwave, it takes about 50 seconds for frozen and 30 for thawed.
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