Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a food processor combine almond flour, tapioca flour, sea salt #1, egg #1, arrowroot powder, palm shortening and garlic powder. Pulse to combine.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a food processor combine almond flour, tapioca flour, sea salt #1, egg #1, arrowroot powder, palm shortening and garlic powder. Pulse to combine.
2. With processor running slowly add cold water until dough forms.
3. Refrigerate until ready to use.
4. In a bowl beat together eggs #2, almond milk, sea salt #2 and pepper.
5. Heat bacon grease in a skillet. Cook onion and green peppers until tender.
6. Add egg mixture and cooked bacon to veggies and scramble.
7. Roll dough out on a floured surface to 1/8- 1/4 inch thickness, approximately an 18 inch circle.
8. Use a biscuit cutter or the top of a glass to cut out indicated number of biscuits.
9. Grease muffin tins with coconut oil.
10. Press half the circles into muffin tins.
11. Divide egg mixture evenly among muffin tins.
12. Top with remaining dough circles, pressing to seal.
13. Using the edge of a knife, cut a small "x" on the top of each pie.
14. Brush with ghee.
15. Bake at 350 for 12-14 minutes.