Easy Spinach + Feta Egg Biscuits (Low Carb)
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)
Equipment
- medium skillet
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 cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
- 1/2 cup Kalamata olives, halved
- 1/2 cup shredded mozzarella
- 1/3 cup 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!
Nutrition
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Excellent love this recipe thank you!
These are a perfect grab and go or instead of toast with eggs, I would have one of these.
Hi Sandy, exactly! Ideal for that
I made these gems. They are tasty 😋.
I was disappointed that they were on the dry side but that’s my experience using almond and coconut flours. But, I had a great, tasty remedy. I spritzed it with fresh lemon and then smothered it with taziki! I wish I could make them again but not so dry.
I know it won’t be low carb…. but can I use AP flour?
Hi Frances, I haven’t tried it that way so i cannot say for sure
Great recipe! We love them and can’t wait to make them again! I added sundried tomatoes instead of the olives because I had them on hand. I also had to add additional almond flour (I didn’t use any coconut flour) as my batter appeared a bit too wet. I use farm eggs, so that may have been the difference. I also used Greek yogurt in place of the cottage cheese (which also may have caused the wetter batter).
We loved them! They baked perfectly and were so tasty!!! Thank you Stella! Looks like you had a great time in Utah!!
deliciosi biscuitii, chiar daca nu am avut rosii uscate. mulțumesc pentru reteta
Quick question. I have large hands, my sister has very has small hands. Is there a more accurate measurement we could use for the spinach?
Hi Karen, use about 3 ounces fresh baby spinach
Hi Stella. I made this tonight but it was very wet and all the biscuits melted into 1!!! I tried adding a bit more almond flour but it still didn’t turn out. The eggs I use are quite large so maybe I should try 4 eggs next time. Any tips???
Can you freeze these? Not sure I can eat 10 in a couple of days in the frig
Hi Rob, yes you can freeze them or you can halve the recipe too! Enjoy!
Thanks for your quick response. This sounds like another winner. I am type-2, so your lower carb recipies give me the flavor profiles I crave without spiking my BS.
I don’t have coconut flour, can I use all almond flour?
Hi Jacki, you can use more almond flour instead
can i use only almond flour? Best Wishes from Germany Duenya
Hi Duenya, yes that works too!
Feta in brine?
I always prefer to use a block of Greek feta in brine. I crumble it myself.
Thank you!