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These spinach and feta egg biscuits are such a delicious breakfast. They’re low carb, high protein and packed with flavor from the spinach and feta!
These spinach and feta egg biscuits are designed to be gluten-free, low-carb, and high-protein. They cleverly swap traditional pastry for a tender, egg-based structure. The combination of earthy spinach, salty feta, and briny olives creates an authentic Mediterranean flavor profile that truly elevates a simple egg dish.
The genius of this recipe lies in its simplicity and nutritional impact. Using eggs as the primary binder eliminates the need for all purpose flour, making them inherently gluten-free and low-carb. The substantial protein from both the eggs, cottage cheese and feta ensures these biscuits are incredibly satisfying.
Ideal for meal prepping or a quick, flavorful breakfast, these spinach, feta, and olive egg biscuits are a versatile addition to any healthy eating plan. Their individual portion size makes them convenient for busy mornings, and they reheat beautifully.
If you like this recipe, you will also love my Sausage Egg and Cheese Breakfast Cookies or my Spinach and Feta Brownies.
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Easy Spinach + Feta Egg Biscuits (Low Carb)
Ingredients
- 2 tsp olive oil
- 2 scallions, diced
- 2 handfuls baby spinach, rough chop
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (85 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
- 1/2 cup Kalamata olives, halved
- 1/2 cup (60 g) shredded mozzarella
- 1/3 cup (50 g) feta cheese
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium-high heat. Add in the scallions and sauté for 1-2 minutes. Next, add in the spinach and garlic and sauté until just wilted-1 minute. Then remove from the burner, transfer to a paper towel lined plate and set aside.
- In a large bowl, add in the eggs and beat them for 30 seconds. Toss in the cottage cheese and mix together until incorporated. Next, add in almond flour, coconut flour, baking powder, salt, pepper, spinach mixture, olives, mozzarella, feta and mix until combined. Then, use a large scooper and transfer about 1/4 cup to the baking sheet, OPTIONAL: Gently top each with a little more mozzarella or feta cheese. Bake for 22-25 minutes or until golden brown. Allow to set in a pan for 10 minutes and then transfer to a wire rack.
Notes
- Store leftovers in an airtight container in the fridge.
- These reheat up great but I typically just grab them out of the fridge and enjoy!
Loved these and wish I made a double bath. I did remove 1/4 c from the almond flour and replaced it with white flour. And I added oregano and lemon pepper. So good. Next time I’ll add unflavored Perrin powder.
Hi Nadia, sounds delicious with your add ins! Thanks for sharing your feedback!