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