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Ingredients

• 6 large eggs
• 1 ½ cups almond flour
• ½ cup cassava flour or coconut flour
• 3 roasted red peppers, diced
• 1 lb ground chicken
• 1 medium yellow onion, diced
• 2 tsp salt (divided)
• ½ tsp black pepper (divided)
• 1 tsp smoked paprika (divided)
• 2 tsp baking powder
• 1 container goat cheese (about 4–6 oz), crumbled
• 1 cup chopped fresh spinach
• ½ cup shredded mozzarella (divided)

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Instructions

1. Cook Chicken & Onions
   • Dice one yellow onion.
   • Heat a skillet over medium heat with one tablespoon of cooking oil, add diced onions. Sauté until translucent, then add ground chicken to the skillet.
   • Season with ½ tsp salt, ¼ tsp pepper, and ½ tsp smoked paprika.
   • Cook until chicken is fully done and onions are softened.
   • Transfer to a shallow dish and refrigerate to cool while prepping the rest.
2. Preheat Oven
   Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
3. Mix Dry Ingredients
   In a large bowl, whisk together almond flour, cassava (or coconut) flour, baking powder, remaining salt, pepper, and smoked paprika.
4. Mix Egg & Veggie Base
   • In another bowl, whisk eggs until blended.
   • Stir in roasted red peppers, crumbled goat cheese (leave in chunks), chopped spinach, and half the shredded mozzarella (¼ cup). Fold gently so goat cheese pieces stay intact.
5. Combine All Ingredients
   • Add cooled chicken-onion mixture to the egg-veggie-cheese base. Stir to combine.
   • Add dry mixture and gently fold until just incorporated — batter will be thick.
6. Shape & Top with Cheese
   • Scoop mixture evenly into 12 biscuit-sized mounds on the lined baking sheet
   • Sprinkle the remaining ¼ cup mozzarella evenly over the tops.
7. Bake
   Bake for 12–14 minutes, until tops are golden and centers are set.
8. Cool & Serve
   Let rest for 5 minutes before serving. Store in the fridge for up to 5 days, or freeze for up to 3 months.

Helpful Tips

• You can use goat cheese or feta in this recipe, the flour will change slightly, but the recipe will remain unchanged.
• You can use fresh or frozen chopped spinach. If using frozen spinach, be sure to thaw, and drain excess water.
• These reheat super well in the air fryer. I throw one in the air fryer on 360 degrees for 5 minutes while I make my coffee in the morning and take it with me on my way out the door.
• I love to serve this with an aioli or dipping sauce on the side, I have done sundried tomato most recently!