Imagine the comforting aroma of warm biscuits filling your kitchen, enveloping you in a sense of home. These Easy Sun Dried Tomato + Spinach Egg Biscuits come together in just 30 minutes, making them perfect for a quick breakfast or snack. The combination of fluffy eggs and savory sun-dried tomatoes creates a unique flavor profile that works beautifully with the textures of the dish.
This recipe is for anyone seeking a quick, nutritious dish that’s both gluten-free and protein-packed. Ideal for busy mornings or meal prep days, these biscuits hold up well in storage—just be sure to keep them refrigerated after baking.
Why You’ll Love This Recipe
- Delightfully fluffy texture that melts in your mouth.
- Packed with vibrant flavors from sun-dried tomatoes and spinach.
- Easy to prepare and bake, perfect for any skill level.
- Great for meal prep, making weeknights stress-free.
What You’ll Need
Gather the ingredients before you start cooking for a smooth preparation.
For the Biscuits
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, rough chop
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup sun dried tomatoes, rinsed off + patted dry
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Use fresh spinach for best results.
Substitutions & Swaps
- Replace almond flour with all-purpose flour.
- Use ricotta cheese instead of cottage cheese.
- Swap mozzarella for feta cheese.
- Substitute coconut flour with oat flour.
How to Make It
Follow these straightforward steps to create your biscuits.
Preheat
Preheat your oven to 375℉. Line a large rimmed baking sheet with parchment paper to prevent sticking.
Sauté
Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for 2 minutes. Next, add in the spinach and garlic and sauté until just wilted—about 1 minute. Then remove from the burner, transfer to a paper towel lined plate, and set aside.
Combine
In a large bowl, add in the lightly beaten eggs, spinach mixture, sun-dried tomatoes, and cottage cheese. Mix together until well incorporated.
Mix
Next, add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Mix until just combined to avoid over mixing.
Scoop
Use a large scooper to transfer about 1/4 cup of the mixture to the prepared baking sheet. Gently press down and top with a little more mozzarella for extra flavor.
Bake
Bake for 22-25 minutes or until golden brown on top. Remove from the oven and allow to cool slightly before serving.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for longer storage.
Reheat: Microwave for about 30-45 seconds.
Tips for Best Results
- Make sure to pat the sun-dried tomatoes dry to avoid excess moisture.
- Don’t overmix the batter to maintain fluffiness in the biscuits.
- Allow biscuits to cool for a few minutes before serving for optimal texture.
- Experiment with different cheeses for varied flavors.
Serving Suggestions
- Serve alongside a fresh green salad for a light meal.
- Pair with a warm cup of soup for a cozy lunch.
- Perfect as a grab-and-go snack or breakfast option.
