Easy Sun Dried Tomato + Spinach Egg Biscuits

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy in a breakfast—eggs, veggies, and cheese—into one easy-to-eat biscuit. The sun-dried tomatoes and spinach bring fresh, bold flavors, while the cottage cheese adds creaminess, making each bite savory and satisfying. Plus, they’re incredibly versatile! You can customize the cheeses or greens to your liking and even make a batch ahead of time for a grab-and-go breakfast throughout the week.

Ingredients

For the Biscuits:

2 teaspoons 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 off and patted dry

½ cup cottage cheese

¾ cup almond flour

¼ cup coconut flour

½ teaspoon baking powder

Salt and black pepper, to taste

½ cup shredded mozzarella

¼ cup shredded parmesan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes, until softened. Add the spinach and garlic, and sauté for another 1 minute, until the spinach is wilted. Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture. Set aside.

Prepare the Biscuit Dough: In a large mixing bowl, combine the lightly beaten eggs, spinach mixture, sun-dried tomatoes, and cottage cheese. Stir well until fully incorporated. Add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Mix until the dough comes together.

Form the Biscuits: Using a large scooper or spoon, scoop out about ¼ cup of the dough and place it onto the prepared baking sheet. Gently press each biscuit down to flatten slightly. Top each biscuit with a little extra mozzarella cheese for added flavor and texture.

Bake: Bake in the preheated oven for 22-25 minutes, or until the biscuits are golden brown on top. Remove from the oven and let them cool for a few minutes.

Serve and Enjoy: Serve warm and enjoy your sun-dried tomato and spinach egg biscuits! These are perfect on their own or paired with a side of fresh fruit or yogurt.

Servings and Timing

Servings: 10 biscuits

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Variations

Substitute Greens: If you don’t have spinach, feel free to use kale or any other leafy green. Both work well and provide a great nutritional boost.

Cheese Substitutes: You can swap the mozzarella and parmesan for other cheeses you enjoy, such as cheddar, feta, or goat cheese.

Flour Substitutes: If you don’t have almond or coconut flour, you can use oat flour or regular all-purpose flour, though this may affect the texture slightly.

Storage/Reheating

These biscuits store well in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a 350°F (175°C) oven for about 5 minutes. They’re also perfect for freezing! Store them in a freezer-safe container for up to 3 months. When ready to eat, reheat directly from the freezer in the microwave or oven.

FAQs

1. Can I make these biscuits without dairy?

Yes, you can use dairy-free cottage cheese and substitute the cheese with dairy-free cheese options to make this recipe dairy-free.

2. Can I add other vegetables to these biscuits?

Definitely! You can add finely chopped bell peppers, mushrooms, or zucchini to the biscuit dough for added flavor and nutrition.

3. Can I use fresh sun-dried tomatoes instead of the jarred variety?

Yes, fresh sun-dried tomatoes can be used, but you may need to chop them finely and remove any excess moisture before adding them to the dough.

4. How can I make these biscuits spicier?

Add some red pepper flakes to the biscuit dough or season with a bit of hot sauce to give them a spicy kick!

5. Can I double the recipe?

Absolutely! Simply double the ingredients and bake the biscuits in batches or on two separate baking sheets, adjusting the baking time if necessary.

Conclusion

These Easy Sun Dried Tomato + Spinach Egg Biscuits are a delicious, savory breakfast option that’s easy to prepare and packed with flavor. With a perfect balance of eggs, veggies, and cheese, they make for a nutritious and filling start to your day. Whether you’re making them for a busy weekday breakfast or a leisurely weekend brunch, these biscuits are sure to be a hit!

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