Sun-Dried Tomato & Spinach Egg Biscuits (Keto + Gluten-Free!) Recipe
Delight in these savory Sun-Dried Tomato & Spinach Egg Biscuits, a keto-friendly and gluten-free breakfast option packed with protein and bursting with vibrant flavors from sun-dried tomatoes, fresh spinach, and a blend of cheeses. Perfect for meal prepping or quick mornings, these fluffy, golden-baked biscuits offer a low-carb, nutrient-rich start to your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto, Gluten Free
Ingredients
Vegetables & Aromatics
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, roughly chopped
- 1 large clove garlic, minced
Main Ingredients
- 6 eggs, lightly beaten
- 1/2 cup sun-dried tomatoes, rinsed and patted dry
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt and pepper, to taste
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375℉ and line a large rimmed baking sheet with parchment paper to prevent sticking and promote even baking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened. Then add the minced garlic and roughly chopped spinach, cooking until the spinach is just wilted, about 1 minute. Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture.
- Mix Wet Ingredients: In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, sun-dried tomatoes, and cottage cheese. Stir until well incorporated.
- Add Dry Ingredients and Cheese: Add almond flour, coconut flour, baking powder, salt, and pepper to the wet mixture. Mix thoroughly until a batter-like consistency forms. Then fold in shredded mozzarella and parmesan cheese until evenly distributed.
- Shape and Bake Biscuits: Using a large scooper or spoon, portion about 1/4 cup of the batter onto the prepared baking sheet for each biscuit. Gently press down the tops and sprinkle a little extra mozzarella on each. Bake the biscuits for 22 to 25 minutes until they turn golden brown on top and are cooked through.
Notes
- Rinsing and drying the sun-dried tomatoes helps reduce excess salt and oil.
- Pressing the biscuits gently before baking helps create a flat top and even cooking.
- These biscuits are freezer-friendly—cool completely before freezing for meal prep convenience.
- Make sure to use almond and coconut flour as substitutes for gluten-free, low-carb compatibility.
- For a dairy-free version, substitute cottage cheese and cheeses with plant-based alternatives.