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Start your morning with savory Pumpkin Sage Breakfast Biscuits! A healthy, seasonal twist on a classic, perfect for fall.
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Pumpkin Sage Breakfast Biscuits

Servings: 5
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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!

Nutrition

Calories: 567kcal, Carbohydrates: 10g, Protein: 23g, Fat: 49g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 198mg, Sodium: 1202mg, Potassium: 274mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1728IU, Vitamin C: 3mg, Calcium: 291mg, Iron: 2mg
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