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Easy Sun Dried Tomato + Spinach Egg Biscuits

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Savory, flavor-packed egg biscuits made with spinach, sun-dried tomatoes, and cottage cheese. These biscuits are golden brown, slightly crispy on the outside, and soft on the inside, perfect for a quick, nutritious breakfast.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm and enjoy your sun-dried tomato and spinach egg biscuits! Perfect on their own or paired with a side of fresh fruit or yogurt.

Notes

  • Substitute spinach with kale or any leafy green you prefer for variety.
  • Cheese can be swapped for cheddar, feta, or goat cheese.
  • For a different flour option, oat flour or regular all-purpose flour can be used in place of almond or coconut flour.
  • If you prefer a dairy-free version, use dairy-free cottage cheese and cheese alternatives.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-sun-dried-tomato-spinach-egg-biscuits/