Today is St. Patrick’s Day and I started out with a little green! Spinach, that is…
These biscuit cups use a DIY biscuit bottom with your choice of ingredients plus egg.
Gluten-free dough works a bit different from the gluten-filled kind. One must beat it, to get it smooth and pliable. I find that a wooden spoon works well for biscuits.
This is not a meal I would eat everyday, because it is high-fat and calorie for the amount of food. The ingredients that make up the filling can be changed a bit to lower the sodium, fat and calories, by omitting or reducing the pepperoni, adding more spinach or peppers. This was a quick fix, so I didn’t put much thought on calories when making it.
The muffin pan used is deeper than the normal one. It is about double the size of a normal one.1
Breakfast Bacon and Egg Biscuit Cups - DIY - Gluten-Free
This biscuit has spinach, sweet peppers, bacon, pepperoni and egg, topped with a small amount of cheese.
3 oz. pepperoni slices, chopped
2 slices bacon, chopped
6 tbsp liquid egg substitute
1/2 sweet red peppers, coarsely chopped
1/2 cup spinach, raw, roughly chopped
1/2 oz. Shredded Mexican Style cheese (Kraft)
1 cup whole grain flour blend (KAF)
1/2 cup Pamela's Artisan Flour Blend
2 tbsp arrowroot flour
1/2 tsp ginger powder
1 1/2 tsp baking powder
Liquids and fats
1/2 cup unsweetened plain almond milk (or water or milk of choice)
4 tbsp shortening (Palm)
1/2 cup water (as needed)
1. Heat oven to 375°F. Grease a deep 6-cup non-stick muffin tin with shortening.
2. Prepare all of your Add-Ins and measure out the cheese. Cook your bacon, if you haven’t already done so, lay on paper towel to remove extra fat.
3. Whisk the Dry Ingredients in a medium sized mixing bowl, whisk in the shortening using a wire whisk until crumbly and mixed.
4. Stir in the almond milk, continue stirring adding as much of the water as needed. Continue ‘beating’ the dough in circular motions with the wooden spoon until it is pulled together and smooth. You may need to use a spatula to scrape it together to continue ‘beating’ it to get it smooth. This takes about 5 minutes of mixing and ‘beating’.
5. Divide the dough into 6 even sized portions. Gently spread it out and flatten into an oval shape to fit the muffin tin and rise up the sides.
6. Place one portion of dough in each cup, pressing it into the bottom and up the sides.
7. Divide the pepperoni among the cups, then half of the bacon among the cups, then peppers, then spinach, then remainder of bacon, then the egg. Top the center with the cheese.
8. Bake about 25 minutes until puffed and sides of biscuits is golden brown.
9. Remove from oven, place on serving plate and allow cooling at least 3 minutes, as it is very hot in the centers.
Yield: 6 Biscuits
Nutrition (as prepared per biscuit): 301 calories, 17.5g total fat, 6.3g monounsaturated fat, 2g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.8g saturated fat, 19.5mg cholesterol, 526.7mg sodium, 171.2mg calcium, 230.1mg potassium, 13.8mcg folate, 204mg phosphorus, 58.4mg phytosterols, 0mcg lycopene, 6.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 16.5mg vitamin c, 1.3IU vitamin d, 28.2g carbohydrates, 2.6g fiber, 25.6g net carbohydrates, 1.5g sugar, 8.7g protein.
1Difference between regular muffin tin and larger deeper one
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