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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
