Spinach and Feta High-Protein Breakfast Biscuits

preheat oven to 400 and line a baking sheet with parchment. heat the oil in a skillet over medium heat, then add the onion and sauté for 5 mins. clear the center and add in the ground chicken. let cook, stirring constantly, until completely cooked through, about 10 mins.

whisk together the eggs in a large mixing bowl, then incorporate 3/4 cup of the mozzarella cheese, the feta cheese, and spinach. add the chicken mixture and use a spatula to incorporate. add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined. use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet.

rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down. sprinkle the remaining 1/2 cup of mozzarella on top of each one. place in the oven for 12-15 minutes, until firm and browning on the outside. remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month.