Paleo Breakfast Biscuit Cups

Paleo Breakfast Biscuit Cup

Mr. Bejelly wakes up at 5:30 a.m. during the weekdays so he can get to work at 7:00 a.m.   For the past, hmmm. .. 3 years, I would say that his weekday breakfast has consisted only of a large glass of raw milk.  Times are a changing and now he wants a quick breakfast he can pull out of the freezer and put in the toaster oven while he’s getting ready.   I asked the folks who follow me on Facebook, and thanks for all the awesome ideas (Stefanie, I plan on also doing pancake sandwiches for him)

Anyhow, A million years ago, I would visit my best friend in Seattle and there was a small bakery near her house that sold  amazing breakfast biscuit cups.  Inside the biscuit was bacon, egg and cheese and I wanted to try to recreate it.

Paleo Breakfast Biscuit Cup

I need to work on the getting the thickness of the muffins down.  I was afraid to make them too thin , worrying they would fall apart when pulling them from the pan.  In the future, I will use a muffin liner and press them to about 1/4″ thick so I can put more ingredients in each cup.  It’s also  really hard to get all the little tiny seams closed so you might see, like myself,  some baked egg on your pan.

Paleo Breakfast Biscuit Cup

 

I stuck them all in the freezer so Mr. Bejelly can grab one out and reheat it while he’s putzing around getting ready in the morning. They reheat wonderfully and make an easy on-the-go breakfast for those early morning people.

 

5.0 from 1 reviews
Paleo Breakfast Biscuit Cup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 5
Ingredients
Biscuit
Filling
  • 2 large eggs
  • Any assortment of veggies, cheese, meat, etc.
Instructions
  1. Grind the almonds into a flour and place in a bowl.
  2. Add in the egg, coconut oil, baking soda, sea salt and mix well with a spoon.
  3. Then add in the tapioca flour, coconut flour and mashed sweet potatoes. It will form a dough that you can knead for 1 minute. Pinch off a quarter of the dough to use as the cap for the biscuit.
  4. Roll the rest of the dough out between two sheets of parchment paper until it is about ¼" to ½" thick.
  5. Cut into pieces and press into a greased muffin tin. You need to make sure the dough comes out past the top of the tin. This will allow you to attach the cap.
  6. Pour the egg/meat mixture into each biscuit base.
  7. Take the dough you set aside and roll out to ¼" thick and cut into a circle large enough to cap the biscuit. Pinch the edges shut.
  8. Bake in the oven at 350 degrees for 20 minutes.
  9. You can store this in the freezer and reheat at 300 degrees for 15 minutes.

 

 

Paleo Breakfast Biscuit Cup

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Comments

  1. Stefanie Tweedy says

    My hubby just saw this and he wants me to make some for him. I yelled, Hey, here is my name on her blog. haha Well the little sandwiches are awesome. You will have to let me know what your hubby thinks about them. I need to come up with some more grab and go breakfast items. Right now I’m on a hunt for things we can take to the ball park while we watch high school football and my daughter dance on the drill team. We have to be there so early. Last week we had to leave at 4 and we didn’t walk in the door till 12:30am. My couple of snacks did NOT hold us. If you have any ideas please let me know. Also do you have an IG? I do it’s Paleoanddirtydishes. Sometimes I comment as that name.

    • says

      Lol, Stefanie :) If you make them I hope you like them. My son was asking for them this morning so I have to make more :) I’ll work on more snack recipes and do a round up. Truth be told, I don’t know what IG is.

  2. Felicia says

    I purchase blanched almond meal instead of grinding my own. Once you grind your almonds do you have 1 cup of almond meal or is it less? It seems like the almond flour would measure less since it can pack tighter. Just trying to avoid hard or dry crust with these cute little breakfast pot pies!

  3. Mindy says

    Out of curiosity, does it matter when you add the baking soda? It’s not on the recipe, but I added mine at the same time as the sea salt and mine didn’t rise quite like I’d hope. Regardless, they were delicious. A little sauteed poblano pepper, onion, and a little natural ham and they were amazing.

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