Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

If you’re looking for a breakfast that’s both hearty and bursting with flavor, you’re gonna love this Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe. I absolutely love how these egg biscuits come together with the perfect blend of sun dried tomatoes and fresh spinach—plus, they’re super simple to whip up any morning of the week. If you want a grab-and-go morning treat that’s packed with protein and a little bit fancy, keep reading because I’m about to share all my best tips to nail these every single time.

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Why You’ll Love This Recipe

  • Easy and Quick to Make: From start to finish, you can have these egg biscuits in about 30 minutes.
  • Packed with Flavor: The sun dried tomatoes bring a rich tang that pairs beautifully with savory spinach and cheese.
  • Versatile and Nutritious: A great protein-packed breakfast or snack, and you can customize the ingredients easily.
  • Perfect for Meal Prep: Make a batch, store leftovers, and enjoy throughout the week without fuss.

Ingredients You’ll Need

The magic of this Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe is really in how these simple ingredients come together—balancing freshness, creaminess, and a bit of bite. Plus, I’ll give you some quick tips on picking the best ingredients so your biscuits turn out perfect every time.

  • Olive oil: Look for a good extra virgin olive oil to give a mild, fruity base when sautéing your veggies.
  • Onion: Diced, for sweetness and depth; yellow or sweet onions work great here.
  • Baby spinach: Fresh and lightly chopped to wilt down nicely without overpowering the eggs.
  • Garlic: Minced, so it infuses that lovely savory undertone without being too intense.
  • Eggs: The main binder and protein powerhouse—you want them lightly beaten to keep the batter uniform.
  • Sun dried tomatoes: Rinsed and patted dry to balance their saltiness and soften their texture before mixing.
  • Cottage cheese: Adds creaminess and moisture, making these biscuits wonderfully tender.
  • Almond flour: Provides structure and a subtle nutty flavor, perfect for gluten-free baking.
  • Coconut flour: Helps absorb moisture and improves texture—if you don’t have it, almond flour works as a substitute.
  • Baking powder: The secret to light and fluffy biscuits, so don’t skip it!
  • Salt & pepper: To season everything perfectly.
  • Shredded mozzarella: Melts beautifully on top and inside, for that gooey cheesy goodness.
  • Shredded parmesan: Adds a sharp, savory punch that ties all the flavors together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy tweaking this Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe depending on what I have on hand or my mood—feel free to change things up and make it your own!

  • Use kale instead of spinach: I swapped in kale once when my spinach was out, and honestly, the sturdier, earthier greens added a nice texture.
  • Cheese substitution: You can use feta, cheddar, or any melty cheese you love; I’ve even tried goat cheese for a tangy twist that my family adored.
  • Flour swaps: If you don’t have coconut flour, just increase the almond flour quantity; or use oat flour or all-purpose for a less nutty flavor.
  • Add protein: Toss in some cooked sausage or bacon for an extra hearty breakfast that’s guaranteed to impress.

How to Make Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

Step 1: Sauté Your Veggies to Perfection

Start by heating olive oil in a skillet over medium heat. Add your diced onion and sauté just until it starts to soften for about 2 minutes—that sweetness develops here and it’s so worth it! Then toss in the chopped spinach and minced garlic. Cook for another minute until the spinach is just wilted. Be careful not to overcook; you want those bright flavors, not a mushy mess. When it’s done, transfer the veggies to a paper towel-lined plate to soak up any extra moisture before mixing them into your batter.

Step 2: Mix Up Your Batter Like a Pro

In a large bowl, whisk your eggs lightly to get them evenly blended. Add in the sautéed spinach mixture, rinsed and patted-dry sun dried tomatoes (this step is key—if they’re too oily or wet, your batter can get soggy), and cottage cheese. Mix everything gently until combined. Then it’s time to add almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Stir everything together until just combined. Don’t overmix—this keeps your biscuits tender instead of tough.

Step 3: Shape and Bake Until Golden

Preheat your oven to 375°F and line a baking sheet with parchment paper—that helps prevent sticking and makes cleanup so much easier. Use a large scooper or spoon to drop about 1/4 cup of the batter onto the sheet. Gently press each scoop down slightly to form biscuit shapes, then top each one with a little extra shredded mozzarella (that golden cheesy crust is my favorite part!). Bake for 22 to 25 minutes, or until they’re beautifully golden on top and set in the center. Let them cool for a few minutes before digging in.

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Pro Tips for Making Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

  • Rinse and Dry Your Sun Dried Tomatoes: This simple trick keeps your egg batter from getting too watery, ensuring your biscuits stay fluffy and bake evenly.
  • Don’t Overmix the Batter: Mixing just until combined means your biscuits won’t turn out tough—light and tender is the goal here.
  • Use Parchment Paper: It’s a small step that saves you serious cleanup time and keeps every biscuit perfectly shaped and unstuck.
  • Watch the Baking Time Closely: Remove them once golden and firm, because overbaking can dry these out – trust me, I learned the hard way!

How to Serve Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

The image shows two thick layers of a baked dish stacked on top of each other, with the top piece broken in half to reveal a soft, light yellow interior mixed with green leafy bits. The outer layer is golden brown and slightly crispy, with melted cheese creating a shiny, textured surface. The dish rests on brown parchment paper on a white marbled surface, with more pieces blurred in the background. The overall look suggests a warm, cheesy, and fluffy baked item with vegetables inside, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little fresh chopped parsley or basil on top just before serving—it adds a pop of color and a fresh herbal note that brightens every bite. Sometimes a dollop of Greek yogurt or a swipe of pesto amps up the flavor and creaminess in such a beautiful way.

Side Dishes

Pair these egg biscuits with a crisp green salad or a side of roasted potatoes for a complete brunch spread. I also love serving them alongside fresh fruit salad or a simple avocado toast when we want something light but satisfying.

Creative Ways to Present

For special occasions, I like to arrange these biscuits on a wooden board with little bowls of dipping sauces like marinara, basil aioli, or even a spicy sriracha mayo. It turns a humble breakfast into a fun gathering dish that everyone can pick at, perfect for a relaxed brunch with friends.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and have found they last beautifully for up to 3 days. They’re perfect for quick breakfasts or snacks—I keep a stash so I’m never without a protein-packed option on busy mornings.

Freezing

I’ve frozen these egg biscuits many times with great success. Just lay them out on a baking tray to freeze individually, then transfer to a freezer-safe bag. They’ll keep well for up to a month, making future quick breakfasts a breeze.

Reheating

To reheat, I pop them in the microwave for 30-45 seconds or into a toaster oven for a few minutes to bring back that lovely crispy top. Avoid reheating too long or on high heat to keep them moist and tender inside without drying out.

FAQs

  1. Can I make this Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe dairy-free?

    Absolutely! Swap out the cottage cheese and cheeses for dairy-free or vegan alternatives, like cashew-based cheese or nutritional yeast for flavor. The texture will be slightly different but still delicious.

  2. Can I use fresh tomatoes instead of sun dried?

    Fresh tomatoes don’t have the same concentrated flavor or texture, so I don’t recommend a direct swap. If you want a fresher note, try roasting grape tomatoes first to bring out their sweetness.

  3. Will these biscuits work with regular flour if I’m not gluten-free?

    Yes! You can replace the almond and coconut flour with all-purpose flour, but you might need to adjust the amount slightly to get the right batter consistency since flours absorb moisture differently.

  4. How should I store leftovers for best results?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually, then thaw and reheat as needed.

Final Thoughts

This Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe is one of those gems I’m so glad I stumbled on—it’s quick, delicious, and totally reliable. Whether you’re feeding a busy family or just want a wholesome breakfast to fuel your day, these biscuits fit the bill. Give them a try next time you want something savory and satisfying, and I bet you’ll find yourself making them over and over—just like me.

Print
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Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 124 reviews
  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 biscuits 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Easy Sun Dried Tomato and Spinach Egg Biscuits are a savory, protein-packed breakfast option perfect for busy mornings. Made with wholesome ingredients like eggs, spinach, sun dried tomatoes, and almond flour, these biscuits are flavorful, gluten-free, and simple to prepare. Baked until golden and topped with melty cheese, they are ideal for a grab-and-go meal or reheating later.


Ingredients

Scale

Vegetables and Aromatics

  • 2 tsp olive oil
  • 1/2 cup onion, diced
  • 2 handfuls baby spinach, roughly chopped
  • 1 large clove garlic, minced

Egg Mixture

  • 6 eggs, lightly beaten
  • 1/2 cup sun dried tomatoes, rinsed and patted dry
  • 1/2 cup cottage cheese

Flours and Leavening

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder

Seasonings and Cheese

  • Salt and pepper, to taste
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded parmesan

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Sauté Vegetables: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes until slightly softened. Next, stir in the roughly chopped spinach and minced garlic, cooking for about 1 minute until the spinach just wilts. Remove from heat and transfer the cooked mixture to a paper towel-lined plate to absorb excess moisture.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the 6 lightly beaten eggs, the sautéed spinach and onion mixture, rinsed sun dried tomatoes, and 1/2 cup of cottage cheese until fully combined.
  4. Add Dry Ingredients and Cheese: Incorporate the almond flour, coconut flour, baking powder, salt, and pepper into the wet ingredients. Then fold in the shredded mozzarella and parmesan cheeses, stirring until you have a consistent batter-like mixture.
  5. Form Biscuits: Using a large scooper or spoon, portion about 1/4 cup of the mixture per biscuit onto the prepared baking sheet. Gently press each mound down slightly and sprinkle a little extra shredded mozzarella on top for a golden finish.
  6. Bake: Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are golden brown on top and cooked through.
  7. Cool and Serve: Remove from oven and allow the biscuits to cool slightly before serving. Enjoy warm as a hearty breakfast or snack.

Notes

  • You may also enjoy these as part of Sausage Egg + Cheese Breakfast Cookies for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving or grab on the go for a convenient breakfast.
  • Recipe adapted from NourishedByNutrition.Com
  • You can substitute any cheese of your choice if mozzarella or parmesan is unavailable.
  • If you don’t have spinach, kale works as a great substitute.
  • If coconut flour is not available, simply add an additional amount of almond flour to maintain texture.
  • If almond flour is unavailable, oat flour or all-purpose flour can be used instead, but note the recipe will no longer be gluten-free.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 160mg

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