The aroma of sautéed garlic and onions fills the kitchen as the oven warms up, promising a delightful meal ahead. This recipe for Easy Sun Dried Tomato + Spinach Egg Biscuits takes just about 30 minutes to prepare and bake, resulting in fluffy and savory egg biscuits that are perfect for any time of day. They work beautifully as a quick breakfast option or a satisfying snack.
These egg biscuits are ideal for busy families and anyone looking for a nutritious, make-ahead meal. You can whip them up on a Sunday and enjoy them throughout the week. They also store well in the fridge or freezer for easy access on hectic mornings.
Why You’ll Love This Recipe
- The combination of sun-dried tomatoes and spinach adds a burst of flavor.
- Each biscuit bakes to a perfectly golden brown, ensuring a visually appealing dish.
- The texture is moist on the inside with a slight crunch on top.
- They are versatile, making them suitable for breakfast, lunch, or snacking.
What You’ll Need
Gather the following ingredients for your egg biscuits.
For the Vegetables
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, rough chop
- 1 large clove garlic, minced
For the Egg Mixture
- 6 eggs, lightly beaten
- 1/2 cup sun dried tomatoes, rinsed off and patted dry
- 1/2 cup cottage cheese
For the Flours
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
For the Cheese
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Use low-fat cottage cheese for a lighter option.
Substitutions & Swaps
- Use spinach for kale or chard.
- Replace almond flour with regular flour.
- Substitute cottage cheese with Greek yogurt.
- Swap sun-dried tomatoes for roasted red peppers.
How to Make It
Follow these simple steps for delicious egg biscuits.
Preheat the Oven
Preheat the oven to 375℉ and line a large rimmed baking sheet with parchment paper.
Sauté Vegetables
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.
Mix the Egg Ingredients
In a large bowl, add the eggs, spinach mixture, sun-dried tomatoes, and cottage cheese, mixing until well incorporated.
Add the Dry Ingredients
Next, add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan, mixing until everything is combined.
Scoop and Shape
Use a large scooper to transfer about 1/4 cup of the mixture to the baking sheet. Gently press down and top each biscuit with a little more mozzarella.
Bake the Biscuits
Bake for 22-25 minutes or until the tops are golden brown.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, they freeze well for up to 3 months.
Reheat: Microwave for 30-45 seconds or until warmed through.
Tips for Best Results
- Use freshly minced garlic for a more robust flavor.
- Pat the sun-dried tomatoes dry to avoid excess moisture.
- Allow the biscuits to cool slightly before serving for better texture.
- Adjust the seasonings to suit your taste.
Serving Suggestions
- Serve alongside a fresh salad for lunch.
- Pair with a warm cup of coffee for breakfast.
- Enjoy as a hearty snack during the day.
Leave a Comment