October is here, and if your calendar is anything like mine, it’s already buzzing with activities and events. The holidays are just around the corner, which means now is the perfect time to get ahead in the kitchen — so you can enjoy a little peace (and dare I say quiet?) later.
One of my favorite strategies? Making a few batches of breakfast biscuits that are freezer-friendly and easy to grab and go when mornings get hectic. Bake them on a weekend, stash them in the fridge or freezer, and suddenly those rushed mornings or surprise weekend guests are stress-free.
Starting your day with protein helps keep your energy steady and hunger at bay, which is especially important on busy mornings. Each of these breakfast biscuits packs about 13 grams of protein from eggs, sausage and cheese, giving you a hearty, satisfying start. The addition of sweet potatoes adds fiber, vitamin A and antioxidants, making these biscuits not just tasty, but nourishing too.
You can enjoy these biscuits straight from the fridge, warmed in the oven, air fryer or microwave. Store them in a sealed container in the refrigerator for up to five days or freeze for up to three months. To reheat, bake or air fry from the fridge at 325 F for about five minutes. From the freezer, either defrost in the fridge for eight hours before baking or air frying at 325 F for five minutes, or bake/air fry frozen for 10-12 minutes.
SWEET POTATO MAPLE SAUSAGE BREAKFAST BISCUITS Yield: 15 biscuits Total Time: 50 minutes 1 tablespoon coconut oil or olive oil 1 1/2 cups grated sweet potato (grated using the large holes of a box grater) 1 medium sweet onion, finely diced 16 ounces ground maple sausage, pork or chicken 1 tablespoon maple syrup 6 eggs 1 1/2 cups blanched almond flour 1 1/4 cups whole wheat flour 2 teaspoons baking powder 1 cup grated sharp cheddar cheese, divided
