Name: Keto Biscuit Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 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; 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!

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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!

Need More Brunch Ideas? Click these!

Super Tender Grain Free Waffles
Crispy Cinnamon Flax Cereal! {Low Carb Gluten Free}
Warm Summer Berry Cobbler {Gluten Free Low Carb}

Keto Biscuit Breakfast Casserole

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Buttery gluten-free keto biscuits, fluffy eggs, and veggies baked together in perfect Sunday brunch harmony!

Ingredients

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!

Instructions

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!

Layer it

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 Information

Yield 12 Serving Size 1 biscuit
Amount Per Serving Calories 200Total Fat 16gCarbohydrates 7gNet Carbohydrates 4gFiber 3gProtein 9g