Easy Sun Dried Tomato + Spinach Egg Biscuits

Servings:

Prep Time: 5

Cook Time: 25

Total Time: 30

These sun dried tomato and spinach egg biscuits are a delicious breakfast. It is packed with flavor from the spinach and sun dried tomatoes!

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.

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.