Sun dried tomato and spinach egg biscuits are the kind of breakfast that makes your whole week easier. They are savory, cheesy, naturally gluten-free, and genuinely satisfying from the very first bite. I started baking a batch every Sunday and the difference in my mornings has been real — no more scrambling for something to eat when I am already running late.
There is something about pulling these golden, cheese-topped biscuits out of the oven that feels like a small win before the day even starts. This sun dried tomato and spinach egg biscuits recipe uses simple, wholesome ingredients and comes together in about 30 minutes. The sun dried tomatoes bring a rich, concentrated tang that pairs perfectly with wilted spinach and a double layer of melted cheese.
Table of Contents
Ingredients for Sun Dried Tomato and Spinach Egg Biscuits
I always make sure the sun dried tomatoes and sauteed vegetables are fully dry before they touch the batter. Skipping that step is the single most common reason these biscuits turn out dense instead of light. Here is everything you need:
Vegetables and Aromatics
- 2 tsp olive oil
- 1/2 cup onion (diced)
- 2 handfuls baby spinach (roughly chopped — fresh baby spinach works best here)
- 1 large clove garlic (minced)
Egg Mixture
- 6 eggs (lightly beaten)
- 1/2 cup sun dried tomatoes (rinsed and pressed completely dry between paper towels — pro tip: press firmly for the driest result)
- 1/2 cup cottage cheese (full-fat gives the creamiest binder — my preference for richest texture)
Flours and Leavening
- 3/4 cup almond flour
- 1/4 cup coconut flour (in my experience, this combination creates the best structure without making the biscuits heavy)
- 1/2 tsp baking powder
Seasonings and Cheese
- Salt and pepper to taste
- 1/2 cup shredded mozzarella (plus extra for topping — I always grate fresh for better melt)
- 1/4 cup shredded Parmesan (freshly grated adds the sharpest flavor)
Step-by-Step Instructions
I recommend getting your vegetables sauteed and cooled before you start mixing the batter. Rushing this step and adding warm, wet veggies is one of the easiest ways to throw off the texture.
Step 1: Preheat oven to 375 degrees F and line a large rimmed baking sheet with parchment paper. This prevents sticking and ensures even heat distribution across the bottom of each biscuit.
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes until slightly softened. Stir in the chopped spinach and minced garlic and cook for 1 minute until the spinach just wilts. Transfer immediately to a paper towel-lined plate and press gently to absorb all excess moisture before mixing into the batter.
Step 3: In a large mixing bowl, whisk together the beaten eggs, the fully cooled veggie mixture, rinsed and dried sun dried tomatoes, and cottage cheese until fully combined and uniform.
Step 4: Add almond flour, coconut flour, baking powder, salt, and pepper. Fold in the shredded mozzarella and Parmesan. Stir until a consistent batter forms — stop mixing as soon as everything is combined. Overmixing makes the biscuits tough.
Step 5: Using a large scooper or spoon, portion about 1/4 cup of batter per biscuit onto the prepared baking sheet. Press each mound down gently and sprinkle a little extra mozzarella on top for a golden cheesy crust.
Step 6: Bake for 22 to 25 minutes until the tops are golden brown and the biscuits feel set when pressed lightly in the center. Let cool for a few minutes before serving — they firm up nicely as they rest.
What to Serve with Sun Dried Tomato and Spinach Egg Biscuits
These biscuits are filling on their own but pair beautifully with both sweet and savory companions for a complete brunch spread.
Breakfast Protein Biscuits: Serve these alongside another protein-forward baked option to build a brunch spread that keeps everyone full and satisfied without relying on sugary pastries or processed foods.
Blueberry Cottage Cheese Breakfast Bake: The sweet, fruity notes in this cottage cheese bake create a perfect sweet-and-savory balance alongside the tangy sun dried tomatoes and rich melted cheese.
High-Protein Egg White Crepes: Light and delicate egg white crepes add a beautiful textural contrast to the hearty, dense biscuits and keep the overall meal feeling balanced and fresh.
Protein Banana Pudding: A creamy, lightly sweet protein pudding works well as a satisfying finish after a savory biscuit-forward breakfast or as part of a larger weekend brunch spread.
Lemon Raspberry Cottage Cheese Bake: The bright citrus and berry flavors in this bake cut through the richness of the egg biscuits and add a pop of color and freshness to any brunch table.
Spinach and Feta Flatbread Pizza: If you are serving a larger brunch crowd, this spinach and feta flatbread shares similar savory flavors and rounds out the table beautifully with minimal extra prep.
Fresh Fruit Salad: A simple bowl of seasonal berries, sliced citrus, or whatever is ripe adds brightness and natural sweetness that complements the savory egg biscuits without adding any cooking time.
Make-Ahead and Storage Tips
Store cooled biscuits in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze them individually on a baking tray first, then transfer to a freezer-safe bag for up to 1 month. Freezing individually prevents them from sticking together and makes grabbing a single biscuit fast and easy on busy mornings.
To reheat, microwave for 30 to 45 seconds for a quick result, or warm in a toaster oven for a few minutes to bring back the crispy golden top. I recommend the toaster oven whenever you have the time — the texture stays much closer to fresh-baked compared to the microwave.
Pro tip: these biscuits hold up well eaten cold straight from the fridge, which makes them a genuinely no-effort grab-and-go breakfast when reheating is not an option.
Conclusion
These sun dried tomato and spinach egg biscuits are one of the most practical recipes you can add to your weekly routine. They are simple to make, naturally gluten-free, and satisfying enough to carry you through a busy morning. Bake a batch this weekend and see just how much easier your week becomes.
Sun Dried Tomato and Spinach Egg Biscuits
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F and line a large rimmed baking sheet with parchment paper.
- 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.
- In a large bowl, whisk together beaten eggs, cooled veggie mixture, rinsed and dried sun dried tomatoes, and cottage cheese until fully combined.
- Add almond flour, coconut flour, baking powder, salt, and pepper. Fold in mozzarella and Parmesan. Stir until just combined — do not overmix.
- Scoop about 1/4 cup batter per biscuit onto the prepared baking sheet. Press gently and sprinkle extra mozzarella on top.
- Bake for 22 to 25 minutes until golden brown on top and set through the center. Cool slightly before serving.
