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Golden sun dried tomato and spinach egg biscuits with melted mozzarella on a parchment-lined baking sheet fresh from the oven

Sun Dried Tomato and Spinach Egg Biscuits

Savory protein-packed egg biscuits loaded with sun dried tomatoes, fresh spinach, and melty cheese. Naturally gluten-free and ready in 30 minutes, perfect for busy morning meal prep.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Meal Prep, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup onion diced
  • 2 handfuls baby spinach roughly chopped
  • 1 clove garlic minced
  • 6 eggs lightly beaten
  • 1/2 cup sun dried tomatoes rinsed and pressed completely dry
  • 1/2 cup cottage cheese full-fat recommended
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • salt and pepper to taste
  • 1/2 cup shredded mozzarella plus extra for topping
  • 1/4 cup shredded Parmesan freshly grated preferred

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large skillet
  • Large mixing bowl
  • Whisk
  • Large scooper or spoon
  • Paper towels

Method
 

  1. Preheat oven to 375 degrees F and line a large rimmed baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Saute diced onion for 2 minutes until slightly softened. Add spinach and garlic and cook for 1 minute until wilted. Transfer to a paper towel-lined plate and press to remove all excess moisture.
  3. In a large bowl, whisk together beaten eggs, cooled veggie mixture, rinsed and dried sun dried tomatoes, and cottage cheese until fully combined.
  4. Add almond flour, coconut flour, baking powder, salt, and pepper. Fold in mozzarella and Parmesan. Stir until just combined -- do not overmix.
  5. Scoop about 1/4 cup batter per biscuit onto the prepared baking sheet. Press gently and sprinkle extra mozzarella on top.
  6. Bake for 22 to 25 minutes until golden brown on top and set through the center. Cool slightly before serving.

Notes

Always press sun dried tomatoes and sauteed vegetables completely dry before adding to the batter. Do not overmix. Store in the fridge for up to 4 days or freeze individually for up to 1 month. Reheat in a toaster oven for the crispiest result.