Pumpkin Sage Breakfast Biscuits
on Sep 18, 2024, Updated Oct 03, 2024
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
Start your morning with savory Pumpkin Sage Breakfast Biscuits! A healthy, seasonal twist on a classic, perfect for fall.
Table of Contents
What Makes This Recipe Great
Crispy fall mornings and a half empty can of pumpkin puree in the fridge are the only reasons you need to make these Pumpkin Sage Breakfast Biscuit. Pumpkin is very versatile in the fall months so do not be scared to add to these savory biscuits. I love that pumpkin is rich in beta carotene, fiber, vitamin a, zinc and magnesium essentially pumpkin is a super food that you must be baking with for the next few months. Bacon, leek, sage and pumpkin all create a warm and filling breakfast biscuit for the whole family to enjoy. Make a batch of these at the start of the week and have breakfast ready after a quick warm up in your toaster oven.
Ingredient List
- Bacon– you can also use breakfast sausage
- Leek
- Almond Flour
- Pumpkin
- Baking Powder
- Salt
- Black Pepper
- Egg
- Ground Sage
- White Cheddar Cheese– or your favorite cheese
Step By Step
- In a large pan cook your bacon until crispy, once cooked take off pan and place on paper towel to cool.
- Next cook the leeks for 5-7 minutes in the remaining bacon grease.
- In a large bowl, mix together almond flour, pumpkin, baking powder, salt, pepper, eggs, and sage.
- Stir in the cooked bacon, leeks, and ¾ cup of shredded cheddar cheese.
- Scoop into muffins tins and top with remaining cheese. Bake for 25 minutes.
Pro Tip
- If muffins are not what you are wanting, you may also pour the batter on a greased cookie sheet and bake for the same amount of time.
Frequently Asked Question
Can I use regular flour in this recipe?
- This recipe was specifically created with almond flour as the main component. This means that substituting with regular flour will alter the texture and the flavor of these biscuits.
Protein Rich Breakfast Eats
Pumpkin Sage Breakfast Biscuits
Ingredients
- 12 oz. bacon
- 1 leek, chopped
- 1 cup almond flour
- ½ cup pumpkin
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp black pepper
- 4 eggs, lightly beaten
- 1 tsp ground sage
- 1 cup shredded white cheddar cheese*
Instructions
- Preheat your oven to 375°F.
- Cook the bacon in a pan over medium heat until crispy. Place it on paper towels to cool, then chop it.
- Cook the leeks in the bacon grease for 5-7 minutes, until soft.
- In a large bowl, mix together almond flour, pumpkin, baking powder, salt, pepper, eggs, and sage.
- Stir in the cooked bacon, leeks, and ¾ cup of shredded cheddar cheese.
- Spray a muffin pan with cooking spray and scoop the mixture into 10 muffin cups.
- Top with the remaining cheese (or extra if you like).
- Bake for about 25 minutes, or until the biscuits are set.
- Enjoy warm or store them in an airtight container in the fridge to reheat later!
Notes
- I love using the Trader Joes Unexpected Cheddar, gruyere is also delish in this!
