gluten free ham and cheese egg biscuits
Trying out this whole clean eating thing! Leave comments and tell me what you think!
prep time
20 Min
cook time
25 Min
method
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yield
6 serving(s)
Ingredients
- 1 1/2 cups sprouted rice & quinoa blend
- 1/4 cup skim milk
- 3/4 cup fat free cottage cheese
- 1/4 cup cooking onion
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon basil, dried
- 1/2 cup ham, chopped
- 1/2 cup partly skim milk mozzarella cheese, shredded
- 1/3 cup vegetable oil
- 1/2 cup egg whites
How To Make gluten free ham and cheese egg biscuits
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Step 1Per serving (two biscuits) Calories: 350 Fat: 14g *3g saturated, 0g trans* Carbohydrate: 39g Protein: 19g
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Step 2Scoop 1 1/2 cups of the rice and quinoa blend (I used TruRoots Organic Gluten Free Sprouted rice and Quinoa blend) into a blender, and blend on high until consistency of flour. -
Step 3Mix the flour, baking powder and salt in large bowl and set aside. Mix the cottage cheese, egg whites, oil and skim milk in another large bowl. Fold the ham, mozzarella cheese and onions into the cottage cheese mixture. Stir the wet mixture into the dry ingredients until moist.
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Step 4Spray 12 nonstick muffin cups very well with nonstick spray. Fill each muffin cup 2/3 full with batter. Bake in a preheated 375F oven 20 to 25 minutes or until the muffins are golden brown on top and toothpick inserted in center comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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