Big Sunday Breakfast - Biscuits, Eggs, Bacon & Pumpkin-Pecan Cheesecake Yogurt Parfaits

Happy Sunday! This morning it was 55 degrees outside when we woke up as well as another beautiful bright, sunny fall morning. I decided to start with breakfast first this morning before taking a walk and running errands. I made my Easy Cheddar Black Pepper Biscuits, fried organic eggs, oven roasted uncured bacon (by Maverick Ranch) and Pumpkin-Pecan Cheesecake Yogurt Parfaits that I made last Sunday. When I made my biscuits this morning, I only made 1/2 a batch and made 8 smaller biscuits instead of the 10-12 larger ones I usually make using my full recipe. I had a cup of Hawaiian Blend coffee with my breakfast. I am not sure what in the world I was thinking making myself that much for breakfast...but obviously my eyes were bigger than my <former> wheat belly!  ;-)  I ate less than half of the parfait -- I was absolutely stuffed, so I put it away in the fridge to eat later. I wanted to finish up the rest of the canned pumpkin I opened last week, so I went ahead and made a bigger batch of the pumpkin cheesecake layer so I can easily whip it out and layer it with my yogurt and chopped pecans for either dessert or breakfast in a nanosecond (I increased the cream cheese a bit to make it "cheesecakier"). It is so good and a nice change from the usual yogurt and berries. I snapped a few pics of my breakfast below. Enjoy!

Easy Cheddar Black Pepper Biscuits (recipe below)

This is excellent bacon -- much meatier than most, too

Easy Cheddar Black Pepper Biscuits

Ingredients:
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream 

Directions:
Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly.  Divide and roll dough into 10 to 12  balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit).  Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook.   Remove from oven; brush tops with melted butter, if desired.