Cheesy, Coconut Flour, Bacon Biscuits

Servings: 9
Preparation Time: 30 minutes

Ingredients:

• 6 eggs
• 1/4 cup bacon grease or grass-fed butter/ghee (melted, and slightly cooled)
• 1 cup shredded cheese, sharp cheddar, (preferably raw cheese)
• 1/4 teaspoon sea salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 cup plus 2 tablespoons Tropical Traditions coconut flour
  
• 1 teaspoon baking powder
• herb seasoning of your choice
• optional: 4 slices crunchy bacon, crumbled

Directions:

Preheat oven to 400 degrees F.

Blend eggs, bacon grease, and cheese. Combine coconut flour with baking powder, salt, onion powder, and garlic powder.

Combine wet and dry ingredients until uniformly mixed. Stir in the bacon bits.

Drop batter by muffin scoop onto greased cookie sheet or Silpat. Flatten slightly with the side of a butter knife or spatula, if desired, or for burger buns. Sprinkle with herb seasonings.

Bake in preheated oven for 15–20 minutes.

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Gluten-Free, Bacon, Egg, and Cheese Muffins

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 6 strips bacon
• 3 eggs
• 1/4 teaspoon salt
• 3 tablespoons coconut flour
• 1/4 teaspoons baking powder
• 4 ounces cheddar cheese, shredded/diced
• coconut oil (for greasing muffin tin)

Directions:

Preheat oven to 400 degrees.

Fry bacon in a skillet until crispy. Set aside.

Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl.

Add coconut flour and baking powder. Mix until there are no lumps.

Crumble bacon and add to batter along with cheese. Mix until incorporated.

Grease your muffin tin with coconut oil or use paper inserts.

Pour batter into muffin tin and bake for 15 minutes.

This recipe can be modified for those who don’t eat dairy by omitting the cheese and adding another 1–2 eggs.

Recipe and photo submitted by Andy, North Royalton, OH.

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Servings: 6
Preparation Time: 12 minutes

Ingredients:

• 1 whole chicken, cut into parts
• salt, to taste
• lemon pepper, to taste
• 2 teaspoons Italian seasoning, or to taste
• bread crumbs, as needed
• 2 eggs, beaten
• 2 tablespoons coconut oil
• 2 tablespoons butter
• 1–2 cups shredded cheddar or mozzarella cheese

Directions:

Season chicken with salt, lemon pepper, and Italian seasoning. Toss to mix evenly. You can now either proceed with the recipe or refrigerate the chicken for a few hours until needed.

Preheat oven to 375 degrees F.

Dip each chicken piece individually into the beaten eggs and roll in bread crumbs to coat. Place in a large glass pan. Repeat with each piece. Dot the chicken pieces with the coconut oil and butter.

Bake in preheated oven for 30–45 minutes or just until chicken is cooked and no longer pink (you can leave it just a little undercooked for the next step).

Top with shredded cheese and return to oven. Turn temperature up to 450 degrees F (don’t wait for it to preheat) and bake for 5–10 minutes. Cheese should be browned and bubbly.

Recipe courtesy of Marianita and Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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