Meat Lovers Breakfast Biscuit

Name: Biltong & Jalapeno Breakfast Biscuits
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 500g organic chicken mince; 1 ½ cups almond meal; ½ cup coconut flour; 4 heaped tbsp Unflavoured Collagen Protein; 60g Chief Carnivore Biltong; 2 Jalapeno’s [seeds removed], finely diced; 1 Eschallot, finely diced; 6 Organic Eggs; ½ fcup pecorino cheese, grated [sub for cheese of choice]; 1 tbsp Mingle Garlic &amp; Herb Seasoning

Tags: Beef Breakfasts

Biltong & Jalapeno Breakfast Biscuits

Author:

Laura Saunders

Servings

Cook Time

30 minutes

Start your day with these protein-packed Biltong & Jalapeño Breakfast Biscuits, designed to keep you fuelled and satisfied. Made with Chief Carnivore Biltong and Unflavoured Collagen Protein, these biscuits are not only delicious but also support muscle recovery, gut health, and sustained energy. Perfect as a grab-and-go breakfast or post-workout snack, these biscuits are gluten-free, high in protein, and packed with flavour. Enjoy fresh or freeze for a quick, nourishing option anytime.

Image of Biltong & Jalapeno Breakfast Biscuits

Ingredients

500g organic chicken mince
1 ½ cups almond meal
½ cup coconut flour
4 heaped tbsp Unflavoured Collagen Protein
60g Chief Carnivore Biltong
2 Jalapeno’s [seeds removed], finely diced
1 Eschallot, finely diced
6 Organic Eggs
½ fcup pecorino cheese, grated [sub for cheese of choice]
1 tbsp Mingle Garlic & Herb Seasoning

Directions

Preheat the oven to 200°C fan-forced and line a baking sheet with baking paper.
In a skillet over medium heat, cook the eschallot in oil for 2 minutes until translucent. Push to the side, add the chicken mince, and cook for 5-7 minutes until cooked through, stirring constantly. Remove from heat, allow to cool for 10 minutes, and drain excess liquid if needed.
In a large bowl, whisk the eggs, then mix in cheese, the cooled chicken mixture, and chopped jalapeños. Add almond meal, coconut flour, collagen protein, biltong, baking powder, salt, black pepper, and Mingle seasoning, stirring until just combined.
Scoop 12 portions onto the baking sheet, lightly shape into biscuits with wet hands. Bake for 15 minutes, or until firm and golden. Let cool completely on the baking sheet.
Enjoy immediately, store in an airtight glass container in the fridge for 3 days or freeze for up to 3 months.