My cookbook is here! 
These sun dried tomato and spinach egg biscuits are a delicious breakfast. It is packed with flavor from the spinach and sun dried tomatoes!
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 (80 g) onion, diced
- 2 handfuls (60 g) baby spinach, rough chop
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup (55 g) sun dried tomatoes, rinsed off + patted dry
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (84 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
- 1/2 cup (56 g) shredded mozzarella
- 1/4 cup (25 g) 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.
Great recipe
I don’t usually leave reviews for recipes but this one made me think twice. This recipe is amazing! I’m not a huge fan of eggs but i do eat them since I try to eat a healthy breakfast with protein to start my day. I get really burnt out eating eggs all the time so this was a nice change of pace! Delicious and so easy to bring to work! Thanks!!
Hi Lisa, that’s great – I’m so glad the recipe resonated with you! thank you for trying it out
These are incredible. So flavorful and easy to make. I used them as buns for cheeseburgers and bread for sandwiches- holds up nicely with amazing texture. Mine spread on the pan, but it was easy to just separate them with the spatula once u took them out of the oven.
Hi Brittany, thanks for trying out the recipe and sharing your feedback!
I’ve been making this on repeat for quite some time and my family loves it!
Hi Andrea, i’m so glad you enjoy the biscuits!!
These were so flavorful. My batter did not come out as thick as hers did in the video, and they spread a bit on the pan, but that did not affect their texture or flavor. Super delicious and I just used a spatula to separate them right after they came out of the oven. Highly recommend for a “bun/ bread alternative”.
HI Brittany, thanks for trying the biscuits and sharing your feedback!
Have made these (double-batch) twice now, in two weeks! My son loves them as a grab and go quick-fix on the way out the door to work. I love the fact that I can make them ahead of time, store them (zip-lock bag) in either the freezer or refrigerator and eat them warmed up (toaster) or at room temperature at work – excellent flavor and are a tasty and practical alternative to an otherwise high carbohydrate meal.
Absolutely delicious and not a big fan of egg. Taste is amazing and eat them with sausage for an extra bonus of protein.
THanks for trying the recipe out Wendy!
Love this recipe. Great breakfast or mid morning snack !
Hi Janet, thank you for the kind feedback!
I made these and they were good but I don’t like the taste of the coconut flour. Do you have a suggestion for a substitute? I have ground flaxseeds. Could that work?
Hi. I plan to make these for breakfast tomorrow, but I don’t see anywhere how many biscuits this recipe should make?
Thanks
Made these biscuits for dinner and they are definitely the best!! I will be making them again~thanks for the great recipe!!!
Such an easy recipe. Perfect to go breakfast or snack.
I really liked these biscuits; they turned out just like the photo. The flavor and texture were perfect. I 100% recommend them.them.
very easy to make and tastes real good too.
My family loves these! We change up the add-ins, sometimes add a meat option like Canadian bacon! Can these be frozen??