Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

 

1 T. olive oil

1 large yellow onion, small-diced (about IV2 C.)

1 red bell pepper, cored, seeded, and small-diced (about 1 C.)

1 lb. 90% lean ground pork

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. ground sage

6 large eggs

8 oz. Cheddar, shredded (IV2 C.)

I 1/2 C. blanched almond flour

1/3 C. coconut flour

2 tsp. baking powder

 

Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Push the onion and pepper to the sides of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat, season with the salt, black pepper, and sage and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes. In a large bowl, whisk the eggs until no streaks remain. Add the pork mixture and 1 C. of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix. Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 C. Cheddar. Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.