Gluten-free keto biscuits nestled in fluffy baked eggs, veggies, and feta is the breakfast bake your brunch has been missing!
I thought it couldn’t be done—but here we are.
A biscuit. Baked in eggs. In a casserole dish. Just like people who don’t eat keto and/or gluten-free! AND IT TASTES GOOD!
No, they don’t taste like the gluten-y breakfast bakes that are a bunch of eggs and cheese layered with pre-made biscuit dough. But for a keto copycat recipe, you can bet your biscuits, it’s killer.
Biscuit Baking 101
Since we can’t just open a can of biscuit dough (jerk biscuit dough manufacturers) this isn’t a lightning-fast recipe, but it’s also not an unfamiliar one. It’s similar to our Keto Garlic Bread Biscuits but with a few adjustments and scaled up!
The whole method of this keto biscuit casserole is pretty straightforward. Just whip your eggs with a few splashes of milk (or heavy cream) and layer everything into the bottom of your casserole dish. Top with baby-sized biscuits and BAM. Done. Bake it, obviously, but then it’s done.
Customize Your fillin’s
You can really do anything here: the sky’s the limit! Just know that cheese is KEY and it makes everything taste 10x ooey-er, gooey-er, and like cheese. But also probably through a vegetable in there.
- Red Bell Pepper
- Diced Onion
- Sliced Mushrooms
- Chopped Broccoli
- Baby Spinach
- Any and ALL kinds of cheese…gruyere would be crazy amazing. I used feta.
- Baby Tomatoes
And the list goes on! You could seriously layer whatever three or four veggies and cheeses you want and it would be great. Just don’t go too heavy on the fillings or else you might need to add an extra egg!
No Refunds-No Substitutions
I wish I could tell you that you could just start swapping ingredients out all willy-nilly, but for the biscuit portion of this bake, each component is important!
Dry Powdered Milk is a super cool ingredient because it adds a little protein, structure, and a beautiful browning on the biscuits from the lactose! You can use 2% but I use non-fat since we have other fats going in this one!
The two flours (Almond Flour and Finely Ground Flaxseed) are important, too. They work with the Xanthan Gum to give us some structure and stretch so you won’t want to sub those out either!
I *highly* suggest serving this with a little gravy or butter or more melted cheese, because, I mean, it’s delish. Unfortunately, I don’t have a gravy recipe (YET!) but keep your eyes peeled!
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For the Biscuits
- 2 Eggs
- 1 tbsp Apple Cider Vinegar
- 1.5 cups Almond Flour
- 5 tbsp Organic Golden Flax Meal, finely ground!
- 2 tbsp Baking powder
- 2 tbsp Powdered Non-fat Milk
- 1 tsp Xanthan Gum
- 4 tbsp Butter
- 1/4 tsp Salt
- 1/2 tbsp melted Butter, to brush biscuits
For the Filling
- 6 egg Eggs
- 3 tbsp Heavy Cream, or milk
- 1/2 tsp Salt
- 1.5 cups Diced Red Bell Pepper
- 1 cup Diced Portobello Mushrooms
- 1/2 cups Diced Yellow Onion
- 3 oz Crumbled Feta, Cheddar, or other favorite cheese!
Make The Biscuits
- Grind the flaxseed meal in a clean coffee grinder or food processor first to make sure it's very fine! Then, whisk together the 1.5 cups almond flour, flax, xanthan gum, baking powder, powdered milk, and salt.
- Cut in the cold butter with a fork (or your clean fingers!) until a dry dough begins to form.
- Beat the 2 eggs and apple cider vinegar together, then mix into the dry ingredients. The dough may feel a little wet, which is ok!
- Heat oven to 350°. Spray or grease a 9x9 baking dish and layer the diced onion, red pepper, and mushrooms (or any combo of veggies you choose!) then sprinkle with crumbled feta.
- Beat the 6 eggs and heavy cream together and salt to taste, about 1/2 tsp. Pour over the veggies.
- Divide the biscuit dough into 12 balls and place them in the pan. They don't have to be perfect!
- Brush the biscuits with melted butter and bake uncovered for 30 minutes, or until eggs are set and the biscuits are browned.
- Sprinkle with more cheese (if desired), slice into 12 pieces and serve hot.
Nutrition InformationYield 12 Serving Size 1 biscuit
Amount Per Serving Calories 200Total Fat 16gCarbohydrates 7gNet Carbohydrates 4gFiber 3gProtein 9g