The smell of these egg biscuits baking in the oven is enough to get everyone out of bed on a weekend morning. I stumbled upon this recipe when I needed a make-ahead breakfast that could fuel my family through busy mornings without sacrificing flavor. These savory biscuits pack protein from eggs and cottage cheese, vibrant greens from spinach, and that irresistible tang from sun dried tomatoes, all topped with golden, melted cheese. They’ve become my secret weapon for meal prep—I make a big batch on Sunday and we’re set for grab-and-go breakfasts all week long.
Why You’ll Love This Recipe
These egg biscuits deliver everything you want in a breakfast: they’re protein-packed, full of flavor, and incredibly versatile. From start to finish, you can have them ready in about 30 minutes, which means they’re perfect for both leisurely weekend brunches and hurried weekday mornings when you reheat leftovers. The combination of sun dried tomatoes and fresh spinach creates a sophisticated flavor profile that feels fancy but requires minimal effort. They’re naturally gluten-free thanks to the almond and coconut flour base, making them suitable for various dietary needs. Best of all, they’re endlessly customizable—swap the spinach for kale, try different cheeses, or add cooked sausage for extra heartiness. These biscuits also freeze beautifully, so you can always have a nutritious breakfast on hand.
“From start to finish, you can have these egg biscuits in about 30 minutes. The sun dried tomatoes bring a rich tang that pairs beautifully with savory spinach and cheese. Perfect for meal prep—make a batch, store leftovers, and enjoy throughout the week without fuss!”
How This Recipe Comes Together
The process begins with sautéing aromatics—diced onion gets cooked until softened, then chopped spinach and minced garlic join the pan for just a minute until the greens wilt. This quick cooking step develops sweetness in the onion and infuses the spinach with garlic flavor. After draining excess moisture on paper towels, the vegetables get mixed with lightly beaten eggs, cottage cheese, and rinsed sun dried tomatoes to create the wet base. The dry ingredients—almond flour, coconut flour, and baking powder—get stirred in along with shredded mozzarella and parmesan, creating a thick, scoopable batter. Portioned onto a parchment-lined baking sheet and topped with extra cheese, the biscuits bake at 375°F until they’re golden brown with a slightly crispy exterior and tender, fluffy interior. The result is a satisfying breakfast that’s both hearty and packed with nutrition.
Key Ingredients
For the vegetable base:
- 2 teaspoons olive oil (extra virgin works beautifully for sautéing)
- 1/2 cup diced onion (yellow or sweet onions provide the best flavor)
- 2 handfuls baby spinach, roughly chopped (kale works as a sturdier alternative)
- 1 large clove garlic, minced
For the egg mixture:
- 6 eggs, lightly beaten (the main protein source and binder)
- 1/2 cup sun dried tomatoes, rinsed and patted dry (this step prevents excess moisture)
- 1/2 cup cottage cheese (adds creaminess and keeps biscuits tender)
For structure:
- 3/4 cup almond flour (provides a subtle nutty flavor and gluten-free base)
- 1/4 cup coconut flour (absorbs moisture and improves texture; substitute with more almond flour if needed)
- 1/2 teaspoon baking powder (essential for light, fluffy biscuits)
For seasoning and topping:
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella (for that gooey, melty texture)
- 1/4 cup shredded parmesan (adds sharp, savory depth)
Step-by-Step Instructions
Prep your oven and pan: Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes until it begins to soften and turn translucent. Toss in the chopped spinach and minced garlic, stirring constantly for about 1 minute until the spinach just wilts. Remove from heat immediately and transfer the mixture to a paper towel-lined plate to absorb any excess moisture.
Mix the wet ingredients: In a large mixing bowl, whisk together the lightly beaten eggs, sautéed vegetable mixture, rinsed and dried sun dried tomatoes, and cottage cheese. Stir until everything is evenly distributed and combined.
Add dry ingredients and cheese: Sprinkle in the almond flour, coconut flour, baking powder, salt, and pepper. Fold in the shredded mozzarella and parmesan. Mix until you have a consistent, thick batter. Avoid overmixing—you want to combine everything just until no dry pockets remain.
Form the biscuits: Using a large cookie scoop or spoon, drop about 1/4 cup of batter per biscuit onto your prepared baking sheet, spacing them evenly. Gently press each mound down slightly to create a biscuit shape rather than a dome. Sprinkle a little extra shredded mozzarella on top of each one for a golden, cheesy finish.
Bake until golden: Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are beautifully golden brown on top and fully set in the center. A toothpick inserted should come out clean.
Cool briefly: Remove from the oven and let the biscuits cool on the pan for a few minutes before serving. This helps them firm up slightly and makes them easier to handle.
Best Ways to Enjoy It
These savory egg biscuits work wonderfully for multiple occasions. Serve them warm as part of a complete brunch spread alongside a crisp green salad or roasted potatoes. Fresh fruit salad provides a refreshing contrast to the rich, cheesy flavors, while simple avocado toast makes for a satisfying companion. For a lighter pairing, consider serving them with sliced tomatoes drizzled with balsamic vinegar or a cucumber salad. I love garnishing them with freshly chopped parsley or basil just before serving for a pop of color and fresh herbal notes. A dollop of Greek yogurt or a swipe of pesto on the side adds creaminess and extra flavor. For more casual gatherings, arrange the biscuits on a wooden board with small bowls of dipping sauces like marinara, basil aioli, or spicy sriracha mayo—this turns them into interactive appetizers that guests can customize to their taste.
Keeping Leftovers Fresh
Store leftover egg biscuits in an airtight container in the refrigerator where they’ll stay fresh for up to 3-4 days. They’re perfect for quick morning grab-and-go breakfasts throughout the week. For longer storage, these biscuits freeze exceptionally well—lay them out on a baking tray to freeze individually first, then transfer to a freezer-safe bag or container. They’ll keep for up to a month in the freezer. To reheat refrigerated biscuits, microwave for 30-45 seconds until warmed through, or pop them in a toaster oven for a few minutes to restore some of the crispy top. For frozen biscuits, either thaw overnight in the refrigerator before reheating, or microwave directly from frozen for about 1 minute. Avoid reheating too long or on high heat, as this can dry them out—you want them moist and tender inside while maintaining that lovely golden exterior.
Tricks for Success
Rinse and thoroughly dry those sun dried tomatoes: This simple step is crucial for preventing watery batter. Excess oil or moisture from the tomatoes can make your biscuits soggy and prevent proper rising.
Don’t skip the paper towel step: After sautéing the spinach and onion, letting them drain on paper towels removes excess moisture that would otherwise make your batter too wet.
Mix just until combined: Overmixing develops gluten in the flours (even gluten-free ones have structure) and can result in tough, dense biscuits. Stir gently until you don’t see dry flour pockets, then stop.
Use parchment paper: This prevents sticking and makes both transfer and cleanup significantly easier. It’s a small step that makes a big difference.
Watch the baking time carefully: Ovens vary, so start checking at 22 minutes. The biscuits should be golden brown on top and firm to the touch when done. Overbaking dries them out.
Let them cool slightly: Resist the urge to eat them immediately. A few minutes of cooling helps them set properly and makes them easier to handle without falling apart.
Creative Twists
Kale instead of spinach: Swap baby spinach for chopped kale for a heartier, earthier flavor and sturdier texture that holds up beautifully in the batter.
Different cheese options: Try feta for a tangy Mediterranean twist, sharp cheddar for classic flavor, or goat cheese for sophisticated creaminess.
Add protein: Fold in cooked and crumbled breakfast sausage, crispy bacon bits, or diced ham for an extra-hearty breakfast that satisfies the biggest appetites.
Flour substitutions: Use oat flour or all-purpose flour instead of almond and coconut flour if you’re not gluten-free. You may need to adjust quantities slightly for proper consistency.
Italian-inspired: Add Italian seasoning, swap parmesan for asiago, and include chopped fresh basil for a flavor profile reminiscent of frittata.
Southwestern style: Mix in diced green chiles, use pepper jack cheese instead of mozzarella, and add a pinch of cumin for a Tex-Mex breakfast treat.
Your Questions Answered
Can I make these egg biscuits dairy-free? Absolutely! Replace the cottage cheese with a dairy-free alternative like cashew-based cheese or silken tofu for moisture. Use dairy-free shredded cheese or nutritional yeast in place of the mozzarella and parmesan. The texture will be slightly different but still delicious and satisfying.
Can I use fresh tomatoes instead of sun dried? Sun dried tomatoes provide concentrated flavor and the right texture for this recipe. Fresh tomatoes contain too much moisture and lack that intense, tangy flavor. If you want a fresher note, try roasting grape tomatoes first to concentrate their sweetness and remove excess water.
Will these work with regular all-purpose flour if I’m not gluten-free? Yes! Replace the almond and coconut flour with all-purpose flour, but you’ll need to adjust the amount since different flours absorb moisture differently. Start with about 3/4 cup all-purpose flour and add more as needed to achieve a thick, scoopable batter consistency.
Why are my biscuits soggy in the middle? This usually happens when there’s too much moisture in the batter. Make sure you’re thoroughly draining the sautéed vegetables on paper towels and patting the sun dried tomatoes completely dry. Also ensure you’re baking them long enough—they should be golden and firm to the touch, not pale and soft.
Can I prep the batter ahead of time? While it’s best to bake them fresh, you can prep the vegetables the night before and store them in the refrigerator. Mix the batter in the morning right before baking for optimal texture and rise from the baking powder.
How do I know when they’re fully cooked? The biscuits should be golden brown on top and firm when gently pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it comes out wet with raw batter, they need more time.
Print
Savory Egg Biscuits
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These protein-packed savory egg biscuits, made with spinach, sun-dried tomatoes, and melty cheese, are perfect for meal prep and quick breakfasts.
Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1/2 cup diced onion
- 2 handfuls baby spinach, roughly chopped
- 1 large clove garlic, minced
- 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 teaspoon baking powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Instructions
- Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add diced onion and cook for about 2 minutes until softened.
- Add chopped spinach and minced garlic, stirring for about 1 minute until the spinach wilts. Transfer to a paper towel-lined plate to absorb excess moisture.
- In a large mixing bowl, whisk together lightly beaten eggs, sautéed vegetable mixture, sun dried tomatoes, and cottage cheese.
- Sprinkle in almond flour, coconut flour, baking powder, salt, and pepper. Fold in shredded mozzarella and parmesan; mix until well combined.
- Using a cookie scoop, drop about 1/4 cup of batter per biscuit onto the prepared baking sheet. Gently press down each mound.
- Sprinkle extra shredded mozzarella on top of each biscuit.
- Bake for 22 to 25 minutes, or until golden brown on top and firmly set in the center.
- Let cool on the pan briefly before serving.
Notes
These biscuits freeze exceptionally well. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American