Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives

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.