Sun Dried Tomato and Spinach Egg Biscuits Recipe

If you’re anything like me, mornings can get a little chaotic, and finding a breakfast that’s both quick and satisfying feels like a win. That’s why I’m excited to share this Sun Dried Tomato and Spinach Egg Biscuits Recipe with you—because it’s exactly the kind of recipe that feels fancy but is super easy to pull together. I absolutely love how these biscuits turn out fluffy, packed with flavor, and loaded with nutrients, making them perfect for a grab-and-go breakfast or a cozy weekend brunch. Trust me, once you try this, your mornings will never be the same!

this Recipe

Ingredients You’ll Need

Each ingredient in this Sun Dried Tomato and Spinach Egg Biscuits Recipe plays a big role in the texture and flavor. I love the balance of nutty almond flour with the subtle sweetness of coconut flour—it keeps the biscuits light but filling. Plus, fresh spinach and sun dried tomatoes bring a lovely freshness and depth.

• Olive oil: Use a good quality extra virgin for best flavor and to gently sauté veggies without overpowering.
• Onion: Dice it finely so it softens quickly and blends well with spinach.
• Spinach: Baby spinach works wonderfully for tender texture; roughly chop for even distribution.
• Garlic: Fresh minced garlic adds that warm, aromatic kick—don’t skip it!
• Eggs: These create the structure and richness that hold the biscuit together.
• Sun dried tomatoes: Rinse and pat dry to avoid adding excess oil and to bring out the tangy flavor.
• Cottage cheese: Adds moisture and a creamy bite that blends perfectly in the batter.
• Almond flour: Key to creating a fluffy, gluten-free biscuit with slight nuttiness.
• Coconut flour: Helps soak up moisture and offers a subtle sweet note—don’t swap this one 1:1 though, adjust if substituting.
• Baking powder: Gives lift and lightness to the biscuit.
• Salt and pepper: Essential to bring all the flavors together.
• Shredded mozzarella: Melts beautifully and adds gooey cheesy goodness on top and inside.
• Shredded parmesan: Adds a sharp, savory edge that balances out the richness.

Variations

One of the things I love about this Sun Dried Tomato and Spinach Egg Biscuits Recipe is how easy it is to tweak. You can make it your own every time! Whether you’re avoiding dairy or want extra protein, you’ll find simple swaps that work without sacrificing flavor.

• Cheese Swap: I’ve swapped mozzarella and parmesan for sharp cheddar or feta with great results—the tanginess pretty much changes the vibe but keeps it delicious.
• Greens Alternative: When I ran out of spinach, I used kale and loved the heartier texture it brought.
• Flour Options: If coconut flour isn’t an option, substituting more almond flour works well; just keep an eye on moisture and texture.
• Add Protein: For an extra boost, toss in a bit of cooked sausage or bacon—my family goes crazy for this variation!

How to Make Sun Dried Tomato and Spinach Egg Biscuits Recipe

Step 1: Sauté Your Fresh Veggies

Start by heating olive oil in a skillet over medium heat. Toss in the diced onion and let it soften for about 2 minutes—this brings out the natural sweetness. Then add your chopped spinach and minced garlic, cooking just until the spinach wilts, about 1 minute. This quick sauté locks in freshness and ensures your veggies won’t be watery inside the biscuits. I always transfer these to a paper towel-lined plate to soak up any excess moisture—it really helps avoid soggy biscuits later on.

Step 2: Mix Up the Biscuit Batter

In a large bowl, whisk together your lightly beaten eggs, the sautéed spinach mixture, rinsed sun dried tomatoes, and cottage cheese. Once you have a smooth blend, add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Stir everything until just combined—don’t overmix! You’ll notice the batter is thick but scoopable, holding together nicely.

Step 3: Shape and Bake

Preheat your oven to 375℉ and line a baking sheet with parchment paper. Using a large scooper, portion out about 1/4 cup of batter per biscuit onto the sheet. Give each one a gentle press down so they’re evenly thick, and top with a bit more mozzarella for that irresistible melted cheese crust. Bake for 22-25 minutes until golden and puffed up—you’ll know they’re ready when the tops have a slight golden hue and the edges are just beginning to crisp. Let them cool slightly before digging in; the cheese inside tends to be hot and melty!

How to Serve Sun Dried Tomato and Spinach Egg Biscuits Recipe

Garnishes

I like adding a sprinkle of fresh chopped herbs like parsley or chives right after baking—it brightens up the earthy flavors and adds a pop of color. Sometimes, I drizzle a little bit of olive oil or a smear of garlic aioli on top for an extra indulgent touch that takes these biscuits from simple to seriously impressive.

Side Dishes

These biscuits pair wonderfully with fresh fruit salad or a light green side salad for a well-rounded meal. On weekends, I often serve them alongside crispy breakfast bacon or roasted potatoes to make a hearty brunch spread that’s sure to please.

Creative Ways to Present

For special occasions, I like arranging these biscuits on a rustic wooden board with small bowls of dipping sauces—think sun dried tomato pesto or creamy herb dip. They also make adorable mini sandwiches by slicing horizontally and filling with extra fresh spinach and tomato slices—it’s always a hit at brunch parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover Sun Dried Tomato and Spinach Egg Biscuits in an airtight container in the fridge; they stay fresh for up to 4 days. Whenever I’m short on time, these are my go-to—just grab one and you’re good to go!

Freezing

I’ve frozen these biscuits before with great results. After baking and cooling completely, I wrap each biscuit in parchment paper and pop them in a freezer-safe bag. They last about 2 months this way—perfect for prepping breakfasts ahead of a busy week.

Reheating

To reheat, I pop frozen biscuits (wrapped) in the toaster oven or regular oven at 350℉ for 10-12 minutes until warmed through and slightly crisp on top. This way, you get back that fresh-baked texture, which I love way more than microwave reheating.

FAQs

Final Thoughts

This Sun Dried Tomato and Spinach Egg Biscuits Recipe holds a special place in my kitchen for good reason—it’s a delicious, nutritious way to start the day that doesn’t feel like a compromise on flavor or convenience. I love sharing it with friends because it’s approachable and always impresses, whether on a busy weekday or a relaxed weekend morning. Give it a try, tweak it to make it yours, and promise me you’ll never settle for boring breakfast again!

Sun Dried Tomato and Spinach Egg Biscuits Recipe

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

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Description

These Easy Sun Dried Tomato and Spinach Egg Biscuits are a savory, low-carb breakfast treat perfect for busy mornings. Combining nutrient-rich spinach, flavorful sun dried tomatoes, and a mixture of almond and coconut flours, these golden biscuits are packed with protein and cheese for a satisfying bite. Baked to perfection with mozzarella and parmesan, they make a great grab-and-go option or a delicious addition to any brunch spread.

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Ingredients

Vegetables & Aromatics

• 2 tsp olive oil
• 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

Egg & Dairy

• 6 eggs, lightly beaten
• 1/2 cup cottage cheese
• 1/2 cup shredded mozzarella
• 1/4 cup shredded parmesan

Flours & Leavening

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

Seasoning

• Salt and pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 375℉ (190℃). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 minutes until softened. Stir in chopped spinach and minced garlic and cook for an additional 1 minute until the spinach is just wilted. Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture.
3. Mix Wet Ingredients: In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, rinsed sun dried tomatoes, and cottage cheese. Stir thoroughly until well incorporated.
4. Add Dry Ingredients and Cheese: To the wet mixture, add almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan. Mix everything thoroughly until the batter is well combined and uniform.
5. Form Biscuits: Using a large scooper or spoon, portion about 1/4 cup of the batter per biscuit onto the prepared baking sheet. Gently press each mound down slightly and top each with a small amount of extra mozzarella cheese for a golden crust.
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.

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Notes

• You may also like these Sausage Egg + Cheese Breakfast Cookies for a protein-packed option.
• Store leftovers in an airtight container in the refrigerator. Reheat before serving or grab and go for a quick savory breakfast.
• This recipe is adapted from NourishedByNutrition.Com.
• You can substitute any cheese of your preference instead of mozzarella or parmesan.
• If you don’t have spinach, kale is a great substitute.
• If coconut flour is unavailable, simply increase the almond flour by the same amount.
• In absence of almond flour, oat flour or all-purpose flour can be used, though texture and carb content will vary.

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Nutrition

• Serving Size: 1 biscuit
• Calories: 145
• Sugar: 2g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 165mg