Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives from Joy Bauer
The name of these muffins/biscuit/quiches do not do them justice.
Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives sound low-carb (i.e. low-exciting) to me. But Joy Bauer’s recipe in her new cookbook Super Food! 150 Recipes for Eternal Youth caught my eye. And thankfully so, because whatever their name, these little breakfast treats are delicious.
Last week, Cindy Burnett reviewed Joy’s newest cookbook here. You might recognize Joy from her post as the health and nutrition expert for NBC’s Today Show, or maybe you’ve seen one of her 12 bestsellers. With an easy-reading style that Cindy eludes to in her review and lots of healthy and yummy recipes, Super Food! is set to follow suit as another bestseller.
The Low-Carb Quiche Biscuits recipe we tried from the book tasted neither low-carb nor eternal youth-invoking: they just tasted like crustless bites of bacon-cheddar quiche. They’re quick and easy to make, with maybe the “hardest” step being to cook the bacon. And Joy says she likes to double the recipe so that she can freeze the biscuits individually, then pull them out one by one to microwave on hectic mornings. The fact that they’re flourless and gluten-free is a bonus.
We are going to take Joy’s advice and pop these in our freezer this summer. I have a feeling they’ll get play for both breakfast and lunch (maybe alongside a simple arugula salad?) when everyone is hungry, but no one (me) feels like making another meal. A beautiful thing.
Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives
From Joy Bauer’s Super Food! 150 Recipes for Eternal Youth
4 cups cauliflower florets (or 3 cups packaged cauliflower rice)
½ cup blanched almond flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup 2% reduced-fat shredded sharp cheddar cheese
2 large egg whites, lightly beaten
2 tablespoons butter, melted*
3 to 4 strips turkey bacon, cooked and crumbled
2 tablespoons chopped fresh chives
*If you’re watching cholesterol, swap in soft tub (trans-fat free) spread.
Preheat the oven to 400 degrees. Mist 6 compartments of a muffin tin with nonstick oil spray and set aside.
Place the cauliflower florets or rice in a microwave-safe bowl, add a splash of water, cover and microwave for about 6 minutes, until the cauliflower is soft and mushy. Mash with a fork until smooth. Drain out as much water as possible by placing the cauliflower in a kitchen towel or between a bunch of layered paper towels and squeezing. Once the cauliflower is drained, add the almond flour, baking powder and salt and stir well. Mix in the cheese, egg whites and butter. Add the bacon and chives and mix to create a batter.
Using your hands, form 6 balls and place them into the prepared muffin tin. The muffin compartments will be almost full. Bake for 23 to 25 minutes, until the tops are slightly browned.
To freeze, wrap each biscuit individually and place in the freezer for up to two months. When you’re ready to enjoy, microwave for 60 to 90 seconds to warm.
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