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.
Can these be frozen after baking?
Yes!
Can you replace the cottage cheese
yes! I would do full fatt Greek yogurt or sour cream
Made these tonight and the flavors are great. Mine came out flat like a pancake I think because I only used AP flour but I will make these again and keep adding AP flour until I get a thicker dough. Very tasty!
I love love love these. I don’t normally like egg bites or egg muffin type recipes but I tried these because I had cottage cheese that needed using up and they are so good. I haven’t even finished the first batch and want to make more. I didn’t have coconut flour so I used lupin flour instead. I reheat them just by popping them in the toaster oven for a few quick minutes and perfection.
HI Judy, I love that you love them! And that is such a great tip for the toaster oven! Thank you for coming back to share your feedback <3
I just made these biscuits today 5/4/25. they are fantastic and moist delicious, thanks for sharing…
Hi JoAnne, thank you for trying them out! I’m so glad you liked the recipe!
These are amazing! Delicious, filling, and satisfying. Thank you!
Hi Lindsay – that’s awesome! Thanks for trying them out!
Really tasty and lovely consistency – not ‘omletty’ but not dry. Hold together well. Used frozen spinach; almond and plain flour, but not coconut. Thinking slow roasted tomatoes may work in combination with sun dried? Also added some chilli flakes and smoked paprika. Went down very well!
Hi Liz, thank you so much for trying these out! I love your variation!
I’m allergic to almonds. What would be the measurement to use ALL coconut flour? I want to keep it very low in carbs. Thanx
HI AJ, I haven’t tried with ALL coconut flour so I’m not sure that would work here…
I have oat flour on hand. Can I use that, would it take good & what would the measurements be?
HI Connie, Yes oat flour will work here!
I would do 1:1 almond flour to oat flour and leave out the coconut flour and its measurement from the recipe!
These were delicious! I made 12 instead of 10 & they were just enough for me.
what if I don’t have coconut flour?
HI Lisa, you can add in more almond flour or some tapioca flour or cornstarch!
Would it still be 1/4 cup of almond flour to replace the 1/4 cup of coconut flour?
Yes!
Can you blend the cottage cheese to remove the lumps? To disguise it for picky eaters?😉
Hi Jackie, I feel you because I am big on blending cottage cheese to mimic greek yogurt. For this recipe though, I would not recommend it. Once they bake up you cannot see the cottage cheese lumps.
But please try it if you feel that it would be better – I’m just giving my opinion!
Thank you!
Can u replace both the almond & coconut flours in these & use only regular all purpose flour instead? If yes, do u think the flavor will be the same? Sorry, I’m not good at knowing about the dif kinds of flour out there & what can be substituted for what. I’d sure appreciate any help.
Hi Valerie, yes you can sub in the all purpose flour for the almond flour only. Omit the amount for the coconut flour. It’s not necessary with all purpose flour
These look delicious! Do these biscuits freeze well?
Hi Teresa! Thanks! yes they freeze!
thanks for the recipe! do you know what the net carbs is? Thanks
my pleasure!
Nutritional info is listed within the recipe box, at the bottom. Enjoy!
What if I can’t use almond flour
Hi Karen, you can sub in all purpose flour and leave out the coconut flour
Love this with all purpose flour!
yes!