Easy Sun Dried Tomato + Spinach Egg Biscuits (Gluten Free)
This sun dried tomato and spinach egg biscuit recipe offers a quick and convenient way to enjoy a savory, low-carb, and gluten-free breakfast or brunch. Requiring just one bowl for mixing, this recipe simplifies the process of creating a flavorful and satisfying biscuit alternative.
Eggs act as the primary binder, contributing to the structure and protein content, making them a great low-carb option. The cottage cheese is added to these egg biscuits for extra protein. You can sub in sour cream or Greek yogurt if you don’t have cottage cheese.
These egg biscuits are perfect for a quick morning meal, a light lunch, or savory snack. Their ease of preparation and cleanup make them a practical choice for busy individuals. This recipe is quite similar to the LOW CARB Sausage + Egg Biscuits we shared last year.
You can use any flour you prefer for these for these sun dried tomato and spinach egg biscuits. You can also use your favorite cheeses. I look forward to swapping out the cheese for some feta next time. If you like this recipe you will also love my Easy Spinach Cottage Cheese Flagels or my Easy Spinach and Ricotta Fritters.
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Easy Sun Dried Tomato + Spinach Egg Biscuits
Ingredients
- 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
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- 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 – 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, spinach mixture, sun dried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, parmesan and mix until combined. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Gently press down and top with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in the fridge. Reheat or grab and go for a savory breakfast in motion.
- Recipe adapted from NourishedByNutrition.Com
- You can sub in any cheese you prefer.
- If you don’t have spinach, you can use kale.
- If you don’t have coconut flour, just add in more almond flour.
- If you don’t have almond flour, just use oat flour or all purpose flour.
Nutrition
Hungry for more?
The mixture came out almost runny, should I add more almond flour to thicken it up.
Thank you!
Julie
Yes definitely add some more coconut flour to soak up the liquid (or almond flour)
These were DELICIOUS!!!.
I used regular flour – a little more thank 3/4 cup – no coconut flour – but they didn’t rise like in your photos. They were like pancakes and we loved them anyways! I think next time I’ll use almond flour to see if they rise better. Thanks for the recipe!!!
Hi Diana, As long as the flavor and taste are there – I’m so glad the recipe worked out! Thanks for trying them out and coming back to share your feedback with us!