I make these savory egg biscuits when I want something quick, satisfying, and packed with protein. Sun-Dried Tomato Spinach Egg Biscuits they come out fluffy, cheesy, and full of flavor from the spinach and sun-dried tomatoes, making them perfect for busy mornings or meal prep.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoon olive oil
½ cup onion, diced
2 handfuls baby spinach, roughly chopped
1 large clove garlic, minced
6 eggs, lightly beaten
½ cup sun-dried tomatoes, rinsed and patted dry
½ cup cottage cheese
¾ cup almond flour
¼ cup coconut flour
½ teaspoon baking powder
salt to taste
black pepper to taste
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
I heat the olive oil in a skillet over medium heat, then add the diced onion and sauté it for about 2 minutes until it softens.
Next, I add the spinach and minced garlic, cooking for about a minute until the spinach wilts. I remove it from the heat and transfer it to a paper towel-lined plate to absorb excess moisture.
In a large bowl, I combine the eggs, cooked spinach mixture, sun-dried tomatoes, and cottage cheese, mixing everything well.
I then add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan cheese, stirring until the mixture is fully combined.
Using a large scoop, I portion about ¼ cup of the mixture onto the baking sheet for each biscuit. I gently flatten them slightly and sometimes sprinkle extra mozzarella on top.
I bake them for 22–25 minutes until the tops turn golden brown, then let them cool slightly before serving.
Servings and timing
I prepare this recipe in about 30 minutes total, with 5 minutes of prep time and 25 minutes of cooking time. This batch makes about 10 servings, and each biscuit contains approximately 159 kcal.
Variations
I sometimes switch things up depending on what I have available. I like adding cooked turkey or chicken for extra protein. I also replace mozzarella with cheddar or feta for a different flavor. When I want more vegetables I mix in mushrooms or bell peppers. For a dairy-free version I experiment with dairy-free cheese alternatives.
Storage/Reheating
I store these biscuits in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I use the microwave for about 20–30 seconds or warm them in the oven at a low temperature to keep the texture nice. I also freeze them for longer storage and reheat straight from frozen when needed.
FAQs
Can I make these biscuits ahead of time?
Yes, I often make them in advance and store them in the fridge or freezer for quick breakfasts throughout the week.
Can I substitute almond flour?
I can substitute almond flour with another low-carb flour, but the texture may change slightly depending on what I use.
How do I keep the biscuits from being too moist?
I make sure to remove excess moisture from the spinach by placing it on a paper towel before mixing it into the batter.
Can I make this recipe dairy-free?
Yes, I can replace the cheeses with dairy-free alternatives, though the flavor and texture may vary a bit.
Are these biscuits keto-friendly?
Yes, I consider them keto-friendly because they are low in carbs and high in healthy fats and protein.
Conclusion
I enjoy making these sun-dried tomato spinach egg biscuits because they are simple, nutritious, and incredibly flavorful. They fit perfectly into my routine when I need something quick yet satisfying, and I love how versatile they are for different tastes and preferences.
📖 Recipe:
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Sun-Dried Tomato Spinach Egg Biscuits
- Total Time: 30 minutes
- Yield: 10 biscuits
- Diet: Gluten Free
Description
These sun-dried tomato spinach egg biscuits are fluffy, cheesy, and packed with protein, making them perfect for a quick breakfast or meal prep. They combine wholesome ingredients for a satisfying and flavorful bite.
Ingredients
2 tsp olive oil
½ cup onion, diced
2 handfuls baby spinach, roughly chopped
1 large clove garlic, minced
6 eggs, lightly beaten
½ cup sun-dried tomatoes, rinsed and patted dry
½ cup cottage cheese
¾ cup almond flour
¼ cup coconut flour
½ tsp baking powder
Salt to taste
Black pepper to taste
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for about 2 minutes until softened.
- Add spinach and minced garlic, cooking for about 1 minute until spinach wilts. Remove from heat and transfer to a paper towel-lined plate to remove excess moisture.
- In a large bowl, combine eggs, cooked spinach mixture, sun-dried tomatoes, and cottage cheese. Mix well.
- Add almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan cheese. Stir until fully combined.
- Scoop about ¼ cup of the mixture onto the prepared baking sheet for each biscuit. Slightly flatten and optionally sprinkle extra mozzarella on top.
- Bake for 22–25 minutes until golden brown. Let cool slightly before serving.
Notes
Add cooked turkey for extra protein if desired.
Substitute mozzarella with cheddar or feta for a different flavor.
Include vegetables like mushrooms or bell peppers for variation.
For dairy-free, use plant-based cheese alternatives.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 20–30 seconds or in the oven at low temperature.
Freeze for longer storage and reheat directly from frozen.
Ensure spinach is well-drained to prevent excess moisture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 159 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 115 mg
