Breakfast is the most important meal of the day. Did you know that your body’s metabolism doesn’t start working at its best until you’ve eaten? The number one reason most people skip breakfast is they don’t have time. These low carb southwest breakfast biscuits are the perfect solution!
This recipe makes a large batch of 24 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. They’re good hot or cold or room temperature.
My husband usually will eat two of them, and sometimes three for a meal. I’m generally happy with one, but I have hungry days sometimes where I need two. Each one only has 4 net grams of carbs which all come from non-starchy veggies so we don’t even count them in Trim Healthy Mama! They each pack 14 grams of protein, so when I just have one I’ll typically add collagen to my coffee that morning for a little extra protein boost.
They look pretty enough that you could serve them to guests at a brunch! I recently brought these tasty biscuits to a morning tailgate before a college football game and they were great, straight from the cooler.
The southwest flavor is one of my favorites for breakfast foods. But when these biscuits are in my house I’ll often have one with a salad for a quick lunch or grab one for a snack. In other words: they don’t last long in my house!
How to Make these Low Carb Southwest Breakfast Biscuits
This is what you’ll need:
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- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 medium jalapeno peppers, seeded and finely chopped
- 16 ounces diced ham
- 3 cups THM Baking Blend (see recipe notes for substitutions)
- 1 Tablespoon adobo seasoning (not pictured)
- 2 teaspoons mineral salt
- 1 teaspoon ground black pepper
- 2 Tablespoons aluminum-free baking powder
- 12 large eggs
- 8 ounces pepper jack cheese, shredded
- 8 ounces medium cheddar cheese, shredded
- 1 bunch of green onions, thinly sliced (just the tops)
This is how you make it:
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 that 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!
Get the pot with cooled down veggie and ham mixture
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 a lot 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 be wowed!
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.
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