Turkey Bacon, Cheddar + Chive Breakfast Biscuits

Y'all, I'm in a busy season. And for me, the difference between a fun and exciting busy season vs. a stressful and overwhelming busy season comes down to how well my body is being taken care of.

For me, this takes many forms, such as: making time for movement, sunshine, and loved ones; slowing down whenever I can (even if it's just to be present with my skincare routine), and most of all, nourishing my body with what it needs.

This is where smart and intentional meal prep comes into play. One of my favorite recipes on rotation right now is these Turkey Bacon, Cheddar + Chive Breakfast Biscuits. Or are they scones? Either way, they're super tasty, have 12 g of protein each, and only require one baking sheet and a bowl.

To make these, you'll need:

• 1 lb turkey bacon
• 1/2 cup cheddar cheese, shredded (plus more for topping)
• 6 eggs
• 1 bunch chives, finely diced (about 1/3 cup)
• 1 tsp olive oil
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp 21 seasoning salute (or Italian seasoning)
• 1 tsp onion salt
• 1 tsp kosher salt
• 2 3/4 cups all-purpose (or gluten-free) flour
• 2 tsp baking powder

Instructions:

1. Prepare your turkey bacon according to package directions (I oven-baked mine for about 10 minutes).
2. Once bacon is cooked, allow it to cool. Meanwhile, set the oven to 400 F and line a baking sheet with parchment paper.
3. Whisk your eggs, olive oil, and spices in a large bowl.
4. Once bacon is cooled, chop it into small bits. Dice chives and shred cheese if not already shredded.
5. Add chopped bacon, diced chives, and shredded cheddar cheese into the egg and herb mixture.
6. Add flour and baking powder to the bowl, mixing with a rubber spatula until fully combined. Do not overmix!
   
7. With a lightly greased ice cream scoop or spoon, place 12 dough balls onto your parchment paper-lined baking sheet. Press your thumb or fingers into the middle of each dough ball to create a biscuit shape.
   
8. Top with remaining cheddar cheese and bake for 12-14 minutes, until golden brown on the bottom and cooked through. I recommend checking with a toothpick at 10 minutes, depending on how hot your oven runs.
9. Enjoy immediately or store in a sealed container in the fridge for 4-5 days. If reheating later, wrap in parchment and pop in a 350 F heated oven for 5-8 minutes.