Breakfast Biscuits

If you are a client of mine, you have probably been asked at least once about what you eat for breakfast. Why do I care so much about my client's breakfast? Eating breakfast within the first hour of waking is imperative for healthy hormone function. Skipping breakfast has been shown to be strongly correlated with irregular cycles. In pregnancy eating breakfast, even before your feet hit the floor, can help prevent nausea. In postpartum, especially when breastfeeding, eating breakfast is important to regulate your blood sugar and maintain your milk supply. If you need more information check out check out Chapter 2 of Real Food for Fertility or this Blog by Lily Nicholas.

Each biscuit has around 11g of protein, depending on which meat you choose. Eating 2-3 each morning sets you up to get enough protein in the day. One batch makes enough to last all week, so this is the perfect thing to prep for easy breakfast on the go!

Breakfast Biscuits

Recipe Adapted From Jenn Eats Good

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Ingredients

• 1 lb ground Italian sausage or ground turkey

• 1 - 12 oz bag frozen peppers and onions

• 6 eggs

• 1 cup shredded mozzarella cheese or pizza cheese blend

• 1 3/4 c All Purpose Flour

• 2 tsp baking powder

• 2 tsp dried oregano

• 1 tsp dried basil

• 1 tsp garlic powder

• 1 tsp salt

• 1⁄2 tsp black pepper

• 1⁄2 smoked paprika

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Directions

1) Preheat oven to 400 and line a baking sheet with parchment paper.

2) Warm a pan over medium heat. When hot, add the meat, stirring to brown it evenly and break it into small pieces, 7-10 min. Once the meat is fully cooked and browned, transfer it to a bowl, leaving any fat in the pan.

3) If there is no fat in the pan add 1/2 tbsp oil. Sauté the frozen peppers and onions until soft throughout and all water is evaporated.

4) Whisk together the eggs in a large mixing bowl, then incorporate the cheese, and slightly cooled cooked meat and peppers and onion. Use a spatula to mix.

5) Mix the dry ingredients, flour, baking powder, oregano, basil, garlic powder, salt, black pepper, and smoked paprika.

6) Stir the dry ingredients into the meat mixture.

6) Use a large cookie scoop or 1/4c to make about 15 evenly sized balls of mix and place them on the baking sheet.

7) Place in the oven for 15-18 minutes, until firm and browning on the outside (You can also check for an internal temperature of 165). Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month.