Easy Sun Dried Tomato + Spinach Egg Biscuits Recipe
Introduction
These Easy Sun Dried Tomato and Spinach Egg Biscuits are a tasty, low-carb breakfast or snack option packed with flavor and nutrients. They combine savory sun dried tomatoes, fresh spinach, and cheesy goodness in a light, fluffy biscuit you can enjoy any time of day.
Ingredients
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, roughly chopped
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup sun dried tomatoes, rinsed off and patted dry
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Instructions
- Step 1: Preheat your oven to 375℉ and line a large rimmed baking sheet with parchment paper.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes until softened. Add the chopped spinach and minced garlic, cooking for another minute until the spinach is just wilted. Remove from heat, transfer to a paper towel-lined plate to drain excess moisture, and set aside.
- Step 3: In a large bowl, combine the beaten eggs, sautéed spinach mixture, sun dried tomatoes, and cottage cheese. Mix well until incorporated.
- Step 4: Add the almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan to the bowl. Stir until you have a consistent batter.
- Step 5: Using a large scooper or spoon, drop about 1/4 cup of the mixture onto the prepared baking sheet for each biscuit. Gently press each mound down slightly and sprinkle a little extra mozzarella on top.
- Step 6: Bake in the preheated oven for 22-25 minutes, or until the biscuits are golden brown on top.
- Step 7: Remove from oven and let cool slightly before serving. Enjoy warm!
Tips & Variations
- For a dairy-free version, swap cottage cheese and shredded cheeses for your favorite plant-based alternatives.
- Add fresh herbs like basil or oregano to enhance the flavor.
- If you prefer a spicier biscuit, mix in a pinch of crushed red pepper flakes or a dash of smoked paprika.
- To make smaller biscuits, drop 2 tablespoons of batter each and adjust baking time accordingly.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to retain their texture. These biscuits also freeze well—wrap individually and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond and coconut flours?
You can substitute with all-purpose flour, but the texture and taste will change. Almond and coconut flours keep these biscuits low-carb and give them their unique flavor.
Can I prepare the mixture ahead of time?
Yes, you can prepare the batter a few hours in advance and store it covered in the refrigerator until ready to bake. Just give it a quick stir before scooping onto the baking sheet.
PrintEasy Sun Dried Tomato + Spinach Egg Biscuits Recipe
These Easy Sun Dried Tomato + Spinach Egg Biscuits are a savory, low-carb breakfast treat packed with protein and vibrant flavors. Featuring a blend of sun dried tomatoes, fresh spinach, and rich cheeses, these biscuits are baked to a golden perfection and make a nutritious, gluten-free option for any time of day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Herbs
- 1/2 cup onion, diced
- 2 handfuls baby spinach, rough chopped
- 1 large clove garlic, minced
- 1/2 cup sun dried tomatoes, rinsed off and patted dry
Dairy & Eggs
- 6 large eggs, lightly beaten
- 1/2 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Dry Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
Oils & Seasonings
- 2 tsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for about 2 minutes until softened. Then add the chopped spinach and minced garlic. Continue to cook for another minute until the spinach is just wilted. Remove from heat and transfer the mixture to a paper towel-lined plate to drain any excess moisture.
- Prepare the Batter: In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, sun dried tomatoes, and cottage cheese. Stir well to incorporate. Next, add almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan cheese. Mix thoroughly until you have a uniform batter.
- Shape and Bake the Biscuits: Using a large scooper or spoon, drop about 1/4 cup of batter onto the prepared baking sheet for each biscuit. Gently press the tops down and sprinkle each with a little extra mozzarella cheese. Place the tray in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are golden brown on top.
- Serve and Enjoy: Once baked, remove the biscuits from the oven and let them cool slightly before serving. These savory egg biscuits make a perfect breakfast, brunch, or snack option.
Notes
- Make sure to rinse and pat dry the sun dried tomatoes to reduce excess moisture and avoid soggy biscuits.
- You can substitute the almond flour with another low-carb flour if desired, but keep the quantity similar.
- For a dairy-free version, replace cottage cheese and shredded cheese with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven for best texture.
- Feel free to add herbs like basil or oregano for extra flavor.
Keywords: sun dried tomato biscuits, spinach egg biscuits, low carb breakfast, gluten free breakfast, almond flour biscuits, savory egg biscuits
