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Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits

These delightful biscuits combine sweet potatoes with savory ground pork and aromatic herbs, packed with protein and healthy ingredients for a nutritious start to your day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 tablespoon avocado or olive oil Use for sautéing
  • 1.5 cups grated sweet potato
  • 1 medium yellow onion, diced About 150 g
  • 16 ounces ground pork Can substitute with ground turkey or chicken
  • 2 tablespoons maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 2 teaspoons kosher salt
  • 0.5 teaspoon ground black pepper
For the dough
  • 6 eggs
  • 1.5 cups blanched almond flour Ensure gluten-free if needed
  • 0.25 cup coconut flour
  • 2 teaspoons baking powder Check for gluten-free

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat the oil in a skillet over medium heat.
  3. Add the grated sweet potato and diced onion, and cook until translucent, about 6 to 8 minutes.
  4. Clear the center of the pan and add the ground pork. Cook until the pork is browned and cooked through, about 6 to 8 minutes.
  5. Remove from heat and stir in maple syrup, dried thyme, ground sage, kosher salt, and black pepper. Let the mixture cool for 5 to 10 minutes.
Mixing the Dough
  1. In a large bowl, whisk the eggs, then incorporate the cooled pork mixture.
  2. Add almond flour, coconut flour, and baking powder, mixing until just combined.
Baking
  1. Use a scoop to form 12 to 15 balls of dough, placing them onto the prepared baking sheet and pressing lightly to shape into biscuits.
  2. Bake until the biscuits are firm and browned, about 13 to 15 minutes.
  3. Let them cool completely on the baking sheet.

Notes

Enjoy these biscuits warm with butter or maple syrup, or as a snack. Store in an airtight container in the fridge for up to five days or freeze for up to three months. Gluten-free due to almond flour and coconut flour.