Sun Dried Tomato and Spinach Egg Biscuit Bakes Recipe
These Easy Sun Dried Tomato and Spinach Egg Biscuits are a delicious and healthy snack or breakfast option. Combining nutrient-packed spinach, tangy sun-dried tomatoes, and a blend of almond and coconut flours, these biscuits are savory, protein-rich, and baked to golden perfection. They’re perfect for meal prep or a quick grab-and-go option.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Total Time: 32-35 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetable Mixture
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, roughly chopped
- 1 large clove garlic, minced
Egg Mixture
- 6 eggs, lightly beaten
- 1/2 cup sun dried tomatoes, rinsed and patted dry
- 1/2 cup cottage cheese
Dry Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt and pepper, to taste
Cheese Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the oven: Set your oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy clean up.
- Sauté the vegetables: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes until fragrant and slightly translucent. Next, add the chopped spinach and minced garlic and sauté for an additional 1 minute until the spinach just wilts. Remove from heat and transfer the vegetable mixture to a paper towel-lined plate to drain any excess moisture.
- Mix the batter: In a large bowl, combine the lightly beaten eggs, sautéed spinach mixture, sun dried tomatoes, and cottage cheese. Stir together until ingredients are well incorporated. Then add the almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan. Mix thoroughly until the batter is uniform.
- Form and bake the biscuits: Using a large scooper or spoon, drop about 1/4 cup of the batter onto the prepared baking sheet. Gently press each scoop down slightly to form biscuit shapes. Top each biscuit with a small sprinkle of additional mozzarella cheese. Place the baking sheet in the oven and bake for 22 to 25 minutes, or until the biscuits turn golden brown on top and are set through.
Notes
- Ensure you pat dry the sun dried tomatoes after rinsing to avoid excess moisture in the batter.
- You can substitute cottage cheese with ricotta cheese for a creamier texture.
- Make sure to press the batter down slightly before baking to help the biscuits hold shape.
- These biscuits pair well with fresh salsa, avocado slices, or a dollop of sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
