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.
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!
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
Flavour and texture was great. I had to stop family from eating all of it since there was only 12. I was disappointed that it didn’t rise as much as I thought iit would. I followed the recipe except no spinach
Any tips.
Hi Anne, i’m glad the family loved them!
Check your leavening agent… it maybe expired or about to expire.
This has happened to me.
Once i use a new baking powder/soda it seems to solve the flat problem!
so delicious!
Hi Elizabeth, thank you for trying the recipe!
They were fantastic!
this recipe is perfect for getting some veggies into my 3yr old. I made some changes as i have a sensitivity to almonds and disnt have coconut flour. I used 3/4 cup of gluten free flour, added pancetta and 1/4 cup shredded zucchini and cooked them down with the onions. Also added Italian seasoning and it was a delicious egg buicuit hybrid. The whole family loved it. thank you!
looks delicious! cant wait to make this!!
Youre gonna love these!
What can you use instead of coconut flower?
More almond flour would work or arrowroot powder
Can I substitute a the almond and coconut flour for regular flour as I do not have a gluten intolerance?
Hi Ana, I haven’t tried it that way so I cannot say if that would work here
The biscuit was drier than I expected. I thought it would be softer, fluffier with 6 eggs, cottage cheese and cheese. Good flavors were there. I would probably use less almond flour and more spinach and tomatoes next time, and maybe add savory dried herbs. I will enjoy these with my beef stew this evening. Recipe made 13. Thanks for sharing!
Can’t wait to try these. Love that you have volume and weight measurements.
Great recipe