Power Breakfast Biscuit

A protein packed, grain-free start to your day that also happens to be Passover friendly.

Recipe:
Preheat oven to 400°F/200°C

11/2 tablespoons olive or avocado oil
1 pound ground chicken
1 heaped tablespoon tomato pesto
1 onion, chopped
2 cups baby spinach, roughly chopped
6 eggs, whisked
11/2 cups shredded cheddar cheese (dairy-free works too)
11/2 cups almond flour
1⁄3 cup coconut flour
2 tsp baking powder
2 tsp garlic powder
2 tsp kosher salt
1⁄2 tsp ground black pepper

Heat 1/2 tablespoon of olive oil in a saucepan over medium-high heat. Sauté the onion until softened. Stir in the spinach until softened. Remove the onion mixture from the pan and set aside. Heat the remaining olive oil to the pan and add the ground chicken. Sauté, breaking up the chicken into small pieces until cooked through. Add the onion mixture to the chicken and season.
In a mixing combine the chicken mixture, beaten eggs, cheese and dry ingredients. Spoon mounds of the biscuit mixture onto a parchment lined baking sheet and bake for 13 - 15 minutes until biscuits start to lightly brown. Remove from the oven and cool. Can be made ahead and warmed before serving.