Cheesy Broccolini Breakfast Biscuits Recipe

Name: Cheesy Broccolini Breakfast Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Brown Rice Flour; 1/4 cups Garbanzo Bean Flour; 1/4 cups Almond Meal; 1/4 cups Nutritional Yeast; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 teaspoons Garlic Powder; 1/8 teaspoons Paprika; 3 stalks Broccolini; 1 teaspoon Olive Oil Or Coconut Oil; 1/4 cups Chopped Yellow Onion; 3/4 cups Non-dairy Milk, Such As Almond, Rice, Flax, Etc.; 1/2 cups Daiya Cheese Shreds (or Any Vegan Cheese)

Servings: persons

1-1/4 cup Brown Rice Flour
1/4 cups Garbanzo Bean Flour
1/4 cups Almond Meal
1/4 cups Nutritional Yeast
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Garlic Powder
1/8 teaspoons Paprika
3 stalks Broccolini
1 teaspoon Olive Oil Or Coconut Oil
1/4 cups Chopped Yellow Onion
3/4 cups Non-dairy Milk, Such As Almond, Rice, Flax, Etc.
1/2 cups Daiya Cheese Shreds (or Any Vegan Cheese)

1
Mix dry ingredients (flours, almond meal, nutritional yeast, salt, pepper, garlic powder, paprika) together in a medium or large bowl.
2
Wash broccolini stalks and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork-tender. Drain and chop into small pieces.
3
While broccolini is cooling, heat extra virgin olive oil or coconut oil over medium heat and saute the chopped yellow onions until brown.
4
Add non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in broccolini, sauteed onions, and cheese shreds (cheddar, pepper-jack, or mozzarella). It will be a bit wet for a dough, but that's okay. Spoon out onto a parchment-lined baking sheet and form into oval shapes. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some cheese shreds on top.
5
Bake for approximately 20-25 minutes at 350u00b0F. Pull them out of the oven once they start to brown around the edges. They taste great with Cholula hot sauce. I ate them all in one day, but I'm sure you can store them in a covered container in the fridge for a few days.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/4 cup Brown Rice Flour, 1/4 cups Garbanzo Bean Flour, 1/4 cups Almond Meal, 1/4 cups Nutritional Yeast, and more.

Yes, Cheesy Broccolini Breakfast Biscuits falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesy Broccolini Breakfast Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions