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.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now love your life!
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.
This was excellent! I added a few more veggies and used havarti cheese, and this was filling, great texture and spot on cooking time! Will make this again.
This was delicious! We happen to like more seasoning with garlic and onion!
Absolutely delicious and freezes well.
this recipe is absolutely delicious. I cannot eat onions or garlic so I used carrots/celery. I love all the veggies in this biscuit. I will be making this recipe often. yummy 😋
This recipe is absolutely delicious. I cannot eat onion or garlic so I used carrots/ celery. I will be making this recipe often.
It is a healthy breakfast. I made homemade turkey breakfast sausage to eat with it. Yummy 😋
It was really good, I love sun dried tomatoes. So this was special.
Hi June, I love them too!! Thank you for the kind feedback!
Can’t wait to try them
Quite tasty!
Hi there from new Zealand. I have these in the oven as I type. The mix is rather wet so I added more almond and coconut flour plus baking powder. I also put them in muffin trays so they didn’t spread so much. Lovely recipe and looking forward to having my brekkie soon. Thank you….. Omgosh… I can report these are definitely a keeper… I made 6 larger and other two allowed them to bake on the tray.. They were flat discs.. Lol.. I’ll use my smaller muffin tray next time so get 12…
Hi Sher, I’m glad you ended up loving them!
Check the date on your leavening agent and make sure its fresh!