Bacon-Pecan Breakfast Biscuits

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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For a complete breakfast, split and toast these savory drop biscuits and top with a soft-boiled or poached egg, or with 1/4 cup nonfat (0%) plain Greek yogurt or part-skim ricotta. Sprinkle with chopped chives, if desired.


  • 1/3 cup(s) nuts, pecans
  • 1 1/4 cup(s) flour, rice, brown
  • 1/4 cup(s) milk, fat-free, powdered
  • 3 tablespoon flax seeds, ground
    or ground chia seeds
  • 3/4 teaspoon baking powder, gluten-free
  • 1/4 teaspoon salt
  • 1/2 cup(s) egg whites, liquid
  • 2 tablespoon oil, olive, extra-virgin
  • 1 cup(s) squash, yellow
    grated (1 small squash, 5 ounces)
  • 2 ounce(s) bacon, Canadian-style, all-natural, uncured, gluten-free
    finely diced


  • 1

    Make Ahead: The baked biscuits can be refrigerated for up to 1 week or frozen for up to 3 months. To freeze, arrange on a baking sheet and freeze solid, then transfer to a freezer container. Split and reheat in a toaster oven (thaw first if frozen).

  • 2

    Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a mini food processor, grind the pecans with 1⁄4 cup of the flour until the nuts are finely ground. Transfer to a medium bowl. Add the remaining 1 cup flour, the milk powder, flaxseed meal, baking powder, and salt. Blend well.

  • 3

    Make a well in the center of the dry ingredients and add the egg whites, oil, and 1⁄3 cup water. Stir until the dry ingredients are evenly moistened. Add the squash and Canadian bacon and use your hands to blend into the dough (as though you were making a meatloaf).

  • 4

    Using a 1 ⁄4-cup measure, scoop out generous 1 ⁄4 cups of dough and place on the baking sheet 2 inches apart (for a total of 8). With moistened hands, pat the dough into discs about 1 ⁄2 inch high and 21 ⁄2 inches across.

  • 5

    Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Transfer to a rack to cool.

  • Serving size: 1 biscuit

Nutritional Information Amount Per Serving
  • Calories185
  • Total Fat8g
  • Saturated Fat1g
  • Sodium215mg
  • Carbohydrates22g
  • Dietary Fiber2.5g
  • Protein6g
  • Cholesterol-
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