During the quarantine, I think we all found ourselves with our faces deep in the fridge more often than usual (I know I did) making more important than ever to have some go-to healthy snacks laying around. I had a solid rotation of homemade granola bars and No Fuss Egg Cups going, but I needed some more variety. Luckily, my friend sent me a recipe for biscuits from Gathered Nutrition and I knew that it was the snack I’d been looking for. I can never follow recipes as written (who else has that problem?) and hers they were loaded with breakfast sausage which I don’t eat (but if that’s your thing check out her recipe!), so I went to work adapting the recipe. After a few tries, these Loaded Veggie Biscuits were born, and I couldn’t get enough of them. As soon as the last one is eaten, I make a fresh batch.
Biscuit? Cake? I’m not sure!
I couldn’t really decide what to call these. They are kind of like a biscuit, but not really. They are also reminiscent of a savory cake, but cake seemed misleading for a name. If you use a muffin tin, they take on a whole different shape and could be called something completely different. I’m calling them biscuits for now, mostly because the inspiration for these were called that, but feel free to let me know if you come up with something better by leaving a comment below. I’m always open to suggestions.
Baking sheet or muffin tin?
I’ve made these both on a baking sheet and in a muffin tin. My husband swears that they are waaaayyyy better on the baking sheet, but you can decide for yourself what you prefer. The nice thing about the muffin tin is it gives you a uniform shape, but they will be a bit wetter, since they bake differently. Sometimes I make half and half just for some variety. Let me know which way you prefer.
Choose your own veggies
Feel free to use whatever veggies you have or are craving for these biscuits. For the official recipe, I choose veggies that most of us have in the fridge or freezer at any given time, but I’ve made these with mushrooms, zucchini and even cauliflower. I recommend you use an onion no matter what combo you choose; it’s a nice flavorful base for your biscuit. The more veggies you add, the better these are, so don’t skimp. If you are going to swap out, use the measurements in the recipe as a rough guide. Ultimately you want about 2 cups of sautéed veggies, keeping in mind that your veggies will cook down a bunch.
Sticky batter
It is important that your batter isn’t too wet or too dry…you want it to be just right. So, get your Three Little Bearsapron on and adjust your mixture if needed. When I make this, 1 cup of flour is usually perfect, but add some extra little by little if your batter seems too wet. You want it sticky enough that when you lift a fork out of it, the batter sticks to the fork and doesn’t drip off immediately (see the picture for a reference). When I first made these and scooped them onto the baking sheet, they were way too runny, so I just returned the batter to the mixing bowl and added more flour. Don’t be afraid to do this if you realize that your batter isn’t quite right…your secret is safe with me.
Breakfast, lunch and dinner
I literally could eat these little guys at every meal. They make a great breakfast treat as they are loaded with protein from the eggs, cheese and Greek yogurt. I often pack one for lunch along with some soup (give this Carrot Coconut Ginger or this Lentil Tomato a try) or serve them as your bread with dinner. The good news is they are a yummy, healthy treat any time of day.
Get cooking!
We all need some easy, healthy snacks stocked in our fridge and I hope these become a staple in your house. The recipe flexibility of this recipe means you can make these weekly changing up the veggies and never get bored. As always, let me know how your Loaded Veggie Biscuits come out by leaving a comment below. Enjoy! Buen provecho!
Loaded Veggie Biscuits
Ingredients
Vegetables (if you want to use different veggies, see note below)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced (I like to do ½ red; ½ yellow/orange)
- 1 heaping cup broccoli (fresh or frozen), chopped into bite sized pieces
- 2 large handfuls baby spinach
- ½ tsp garlic powder
- salt and pepper to taste
- pinch of red pepper flakes (optional)
Batter
- 3 large eggs
- ½ cup plain Greek yogurt
- 1 cup flour (plus extra if needed)
- 1 cup sharp cheddar cheese (or cheese of choice), plus some extra to sprinkle on top
- 1 tsp baking powder
- ½ tsp salt (or less depending on how much you added to your veggies)
Instructions
- Preheat over to 375 F and grease two baking sheets with non-stick spray (you can also use a muffin tin, but I prefer these on a baking sheet; see note below).
- In a large skillet, warm oil over medium heat. Add onions and cook until translucent (about 5 minutes). Add the rest of the vegetable ingredients (veggies and seasoning). Cook until pepper and broccoli are tender, and spinach is wilted (about 5 more minutes).
- Meanwhile, in a large mixing bowl beat the eggs. Add the Greek yogurt and mix until the yogurt is broken up into small clumps. Add the flour, baking powder and salt mixing until completely combined. The batter should be sticky enough that if you lift a fork out of it, the batter doesn’t drip off immediately (see the picture above for a reference). If needed, add more flour little by little until you reach the right consistency. Fold the sautéed veggies and cheese into the batter. Scoop onto baking sheets forming 12 biscuits. Optional: sprinkle the top of each biscuit with cheese.
- Bake for 12 minutes. Let cool a bit before serving. Store leftovers in an airtight container but be sure to let them cool completely before putting the lid on. I suggest reheating them a bit (I use my toaster oven) when you’re ready to enjoy them.
Notes
- Using a baking sheet will give you a flatter, more pancake like biscuit; if you use a muffin tin, they will come out more uniform. My husband thinks the flatter version is far superior, but you decide what you like better.
- Feel free to use whatever veggies you want but use the recipe quantities as a guide. You want about 2 cups of sautéed veggies, keeping in mind your raw veggies will cook down a bunch. Don’t skimp! The more veggies, the better.
