Grain Free Egg Biscuits in Muffin Cups
Once I figured out a good recipe for grain free biscuits, my imagination soared and these grain free egg biscuits in muffin cup were born. They were so good the first time around, but I tested them three times to make sure you can get the same results.
Our grain free biscuit is ever so popular, not just at Spinach Tiger, but on the internet in general.
If you google grain free biscuits, you’ll find us fast, and after testing and retesting, I’m proud of these biscuits. These are so helpful for people avoiding grains either for low carb and keto diets or for grain brain reasons.
This prompted me to start developing more recipes with the basic recipe. Maybe you remember our grain free stuffing.
The grain free biscuits are mainly made with almond flour, coconut flour and golden flax meal, egg whites and butter. This is what they look like in the basic recipe.
Add Your Own Favorite Ingredients to Grain Free Egg Biscuits in Muffin Cup
This egg biscuit is one of my most exciting recipes in the grain free world because you customize it with the ingredients you love. You can mix and match too!
Here are my recommendations:
Add Greens: I add mine raw, as they will cook in the oven. I love to add arugula or baby spinach, but you could add cooked chopped asparagus, broccoli or kale.
Add Cheese: Just a little smattering of cheese is all you need. Cheddar, manchego, goat cheese are good choices.
Add Bacon: Make bacon lardons first cut cutting across, fried and drained.
Add Chives, Shallots or Leeks. Saute first. I saute shallots in bacon grease.
Add Heavy Cream for a more quiche like texture. This is just an option. I like them both ways.
How to Make the Grain Free Egg Biscuit in Muffin Cup
I use the OXO silicone cups. After trying several silicone cups, these work the very best. Nothing sticks, and they will pop right out.
I have also made larger ones using these little mini bottomless cake pans.
Make the biscuit batter. I have a video at the biscuit recipe to show you how to do that. Fill each muffin cup with about two tablespoons of mixture. You should get about 8 to 10 egg biscuits. Press in on the bottom and around the sides. If you are using the small cake pans, you will get about 4 servings.
It will take about half egg per muffin, and a whole extra large egg for the bigger size. Bake at 350 degrees F. until the eggs are cooked, usually about 10 minutes for the muffins, a little longer for larger pans.
You Can Freeze the Grain Free Egg Biscuit Muffin
I was worried that these couldn’t be frozen and then would end up going to waste. I froze them and then microwaved them. To my surprise, they were still good, and not rubbery. Of course, if you’re going to eat them within a few days, you can just refrigerate.
You can also make them in a toaster oven. These are truly on the go egg biscuits, and I’ll admit that I’ve eaten them in the car quite a few times.
I had a hard time figuring out what to call these larger sized ones. Sometimes I call them Keto Biscuit Frittatas.
You might also be wondering if you can do this with my gluten free biscuits. I’m going to test that out and come back to you. I’m sure it would work, but I’ll have to test that before I encourage it.
Let me know if you make these. I’m on instagram and you can tag me #spinachtiger at SpinachTiger
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Grain Free Egg Biscuits in Muffins Cups (Keto Friendly, Paleo)
- Grain Free Biscuit Batter recipe here
- 4 extra large eggs
- 2 tablespoons heavy cream can be optional
- 1 ounce cheddar cheese or your favorite cheese
- Add in your own favorite ingredients:
- Spinach leaves
- Diced Leeks or shallots
- Cooked Chopped Bacon or sausage
- Make grain free biscuit batter
- Mix eggs with salt, pepper, heavy cream
- Spray muffin cups. I use Oxo because they do not stick.
- If you use a different pan, make sure you spray them well.
- You can use cupcake liners, but also spray them.
- Take about two tablespoons of batter and press into bottom and sides of muffins cups.
- Pour in egg, leaving room for additional ingredients.
- Bake at 350 degrees F. for about 10 minutes, until eggs are set.
Add egg mixture. Bake about 15 minutes. You want to make sure their is no liquid left. You will get 8 to 10 egg biscuits in muffin cups.
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