Gluten Free Ham and Cheese Egg Biscuits

Carlie Mitchell


Trying out this whole clean eating thing! Leave comments and tell me what you think!


★★★★★ 1 vote

20 Min
25 Min


  • 1 1/2 c
    sprouted rice & quinoa blend
  • 1/4 c
    skim milk
  • 3/4 c
    fat free cottage cheese
  • 1/4 c
    cooking onion
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 Tbsp
    basil, dried
  • 1/2 c
    ham, chopped
  • 1/2 c
    partly skim milk mozzarella cheese, shredded
  • 1/3 c
    vegetable oil
  • 1/2 c
    egg whites

How to Make Gluten Free Ham and Cheese Egg Biscuits


  1. Per serving (two biscuits)
    Calories: 350
    Fat: 14g *3g saturated, 0g trans*
    Carbohydrate: 39g
    Protein: 19g
  2. Scoop 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.
  3. Mix 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.
  4. Spray 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.

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About Gluten Free Ham and Cheese Egg Biscuits

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