These keto-friendly Low Carb Southwest Breakfast Biscuits are a delicious grab-and-go option for breakfasts on the run!
Breakfast is the most important meal of the day.
Did you know your body’s metabolism doesn’t start working at its best until you’ve eaten?
The number one reason most people skip breakfast is time.
Let’s face it, mornings are BUSY! I know mine sure are.
These low carb southwest breakfast biscuits are the perfect solution.
This recipe makes a large batch of 24+ generous biscuits.
They store in the refrigerator for a week, and they freeze well if you have a smaller family.
They aren’t messy so you can hold them in your hand and eat them on the run.
And they’re good hot or cold or room temperature!
Each biscuit only has 4 net grams of carbs which are all from non-starchy veggies (so those carbs don’t count if you’re a Trim Healthy Mama!).
And each biscuit packs in 14 grams of protein.
They look pretty enough you could serve them to guests at brunch.
I’ve brought them to a morning tailgate before a college football game and they were great, straight from the cooler.
I just love Southwest flavors for breakfast foods, don’t you?
But these biscuits are great with a salad for a quick lunch or even a snack.
In other words: they don’t last long in my house!
How to Make Low Carb Southwest Breakfast Biscuits
This is what you’ll need:
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- Onion
- Green bell pepper
- Red bell pepper
- Jalapeno peppers
- Diced ham
- THM Baking Blend (see recipe notes for substitutions)
- Adobo seasoning (not pictured)
- Mineral salt
- Ground black pepper
- Aluminum-free baking powder
- Eggs
- Pepper jack cheese, shredded
- Medium cheddar cheese, shredded
- Green onions
Helpful Tips for Making Southwest Breakfast Biscuits
Preheat your oven to 375 degrees F. Then line two large baking sheets with parchment paper.
In a large saucepan or Dutch oven, add the coconut oil and turn your heat up to medium-high.
Add the onions, bell peppers, and jalapeno peppers and saute them until the peppers are tender and the onions begin to turn translucent.
Remove the cooked veggies from the heat (I have a gas stove so I just turned off the burner).
And stir in the diced ham.
Most diced ham has some water in the package.
I actually add that little bit of water to this mixture for some added moisture in the biscuits.
The THM Baking Blend contains a lot of oat fiber which soaks up a lot of moisture and can cause your baked goods to be too dry if you don’t account for it in your recipe.
If you use something other than the THM Baking Blend to make your biscuits, you may need to either drain the liquid from the ham or add more of the low carb flour you choose to use.
Set this mixture aside so it can cool down a bit.
In a mixing bowl, whisk together the eggs until they’re a light yellow color.
Then add the pepper jack cheese and 1/2 cup of the cheddar cheese.
Set this mixture aside and get another bowl.
In the new bowl, combine all the baking blend, adobo seasoning, salt, pepper, and baking powder.
Stir it up until the pepper looks to be evenly distributed through the flour.
That’s an easy way to see that the rest of the ingredients are probably mixed in well too!
I like to mix them up in the pot with cooled down veggie and ham mixture.
Just dump the dry ingredients into the pot with the vegetable and ham mixture.
And toss the vegetables so that the dry ingredients coat all the veggies and ham.
Add your green onions and mix them in too.
You could probably do this at the same time as you mix in the dry ingredients, but I think it’s easier to see that the green onions are evenly distributed when I do them separately like this.
Pour the egg and cheese mixture over top and stir until the dry ingredients are all nice and wet and you’ll see a dough beginning to form:
The biscuit dough pulls away from the sides of the pot once it’s all mixed together.
At this point, the dough reminds me of the consistency of Bisquick drop biscuits.
Using a large spoon, scoop the dough onto the parchment paper lined baking sheets.
Each biscuit will be about 1/4 cup of dough.
You can make them smaller if you want bite-sized biscuits too!
Just be sure to adjust the baking time to account for their smaller size.
Sprinkle the remaining cheddar cheese over the tops of the biscuits.
If you have people in your life who claim to not like cheese (like my husband-*gasp*), you can skip sprinkling the cheese over the tops.
They’ll never notice the cheese that’s mixed into the biscuit dough.
Promise.
Pop them in the oven and get ready to eat!
Bake them for 15-18 minutes.
The edges and bottoms will get nice and browned and the cheese melts over the top.
You can see that the biscuits spread a little bit when they bake so be sure to leave some space between them when you’re scooping the dough onto the baking sheet.
You can serve them up immediately or let them cool on racks if you plan to serve them later.
Sometimes I try to be fancy and eat them with a fork, but usually, I just grab one, wrap it in a paper towel and take it on the go!
I’d love to know how you like these low carb southwest breakfast biscuits!
Let me know how they turn out in the comments.
And if you can rate it and give it some stars, you’ll help other people to find it too!
Low Carb Southwest Breakfast Biscuits | THM-S
These tasty biscuits are perfect for everything from mornings on the run or brunch with friends. They freeze and reheat beautifully in the microwave.
Ingredients
- 1 Tablespoon Coconut Oil
- 2 cups chopped onion
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3 jalapeno peppers, seeded and finely chopped
- 16 ounces diced ham
- 3 cups THM Baking Blend, *see notes for substitutions
- 1 Tablespoon adobo seasoning
- 2 teaspoons mineral salt
- 1 teaspoon ground black pepper
- 2 Tablespoons aluminum-free baking powder
- 12 large eggs
- 2 cups pepper jack cheese, shredded
- 2 cups medium cheddar cheese, shredded
- 1 bunch green onions, thinly sliced, just use the green tops
Instructions
- Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper.
- In a 5-quart saucepan or Dutch oven saute the onions, green bell peppers, red bell peppers, and jalapeno peppers in 1 Tablespoon of coconut oil over medium high heat until vegetables have softened. Remove from heat. Stir in diced ham and set aside to cool.
- In a medium bowl, combine the Baking Blend, adobo seasoning, salt, black pepper, and baking powder.
- In a separate bowl, whisk together the eggs until light yellow and foamy. Then stir in the shredded pepper jack cheese and 1/2 cup of the cheddar cheese.
- Add the dry ingredients to the cooled vegetable and ham mixture and toss well to coat all the veggies. Then add the sliced green onions and mix them in. Then add the egg and cheese mixture and stir in until all ingredients are wet.
- Scoop dough onto prepared baking sheets, approximately a 1/4 cup of dough per biscuit. Be sure to leave at least an inch of space around each biscuit. Sprinkle remaining cheddar cheese on top of each biscuit.
- Bake for 15-18 minutes, until the biscuits are golden brown and cheese has melted. Remove from oven and serve immediately or cool on racks if you plan to freeze the biscuits.
Notes
* THM Baking Blend Substitution
If you don't have THM Baking Blend on hand, you can substitute equal parts of almond flour, coconut flour, and golden flaxseed meal for a similar texture. The calorie and fat count will increase somewhat with this modification.
Nutrition Information
Yield 24 Serving Size 1 gramsAmount Per Serving Calories 176Total Fat 11gSaturated Fat 6gUnsaturated Fat 1.4gCholesterol 114mgSodium 695mgCarbohydrates 10gFiber 6gSugar 2gProtein 14g
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.
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