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Sun Dried Tomato and Spinach Egg Biscuits Recipe

4.9 from 57 reviews
  • 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

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.

Ingredients

Scale

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

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.

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.

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

Find it online: https://jessicasrecipes.com/sun-dried-tomato-and-spinach-egg-biscuits-recipe/