Sun-dried tomato and spinach egg biscuits are the kind of breakfast that actually keeps you going until noon. They’re savory, cheesy, and genuinely satisfying — with zero gluten and barely any carbs. I started baking these on Sunday afternoons a few months ago, and they’ve become the thing my family reaches for first every single weekday morning.
Table of Contents
Ingredients for Sun-Dried Tomato and Spinach Egg Biscuits
I always rinse and thoroughly dry the sun-dried tomatoes before anything else — that one step makes a real difference in how the biscuits hold together. Here’s everything you need:
- 2 tsp olive oil
- 1/2 cup onion (diced)
- 2 handfuls baby spinach (roughly chopped; about 2 lightly packed cups)
- 1 large clove garlic (minced)
- 6 large eggs (lightly beaten) — I recommend beating them just until the yolks and whites are fully combined, nothing more
- 1/2 cup sun-dried tomatoes (rinsed and patted very dry) — in my experience, skipping the drying step is the most common reason these biscuits turn out too wet
- 1/2 cup cottage cheese (full-fat holds texture better; adds moisture and a solid protein boost)
- 3/4 cup almond flour — my preference is a finely milled brand for a smoother, less gritty biscuit
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella (freshly shredded melts far better than pre-shredded)
- 1/4 cup shredded Parmesan
- Extra mozzarella for topping — I usually add a generous pinch to each biscuit right before they go in the oven
Step-by-Step Instructions
I recommend letting the sauteed spinach mixture cool for a couple of minutes before combining it with the eggs — it prevents the eggs from starting to cook prematurely and keeps the batter smooth and consistent.
Step 1: Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and saute for 2 minutes until softened and just starting to turn translucent.
Step 3: Add the roughly chopped spinach and minced garlic. Saute for about 1 minute until the spinach just wilts and turns bright green. Don’t push it further — dark, overcooked spinach will make the biscuits taste bitter. Transfer the mixture to a paper towel-lined plate and set aside to cool slightly.
Step 4: In a large bowl, combine the lightly beaten eggs, cooled spinach mixture, sun-dried tomatoes, and cottage cheese. Stir until evenly incorporated.
Step 5: Add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and Parmesan. Mix until a thick, scoopable batter forms. Pro tip: stop mixing the moment everything comes together — overmixing almond flour batters can make the texture dense.
Step 6: Use a 1/4 cup scoop to portion the batter onto your prepared baking sheet, spacing them 2 inches apart. Gently press each portion down to an even thickness, then top each one with a pinch of extra mozzarella.
Step 7: Bake for 22 to 25 minutes until the tops are golden brown and the edges look fully set. Let them cool on the pan for 5 minutes before handling — they firm up significantly as they cool and will hold together much better.
What to Pair with Sun-Dried Tomato and Spinach Egg Biscuits
These biscuits are filling on their own, but a few light additions turn them into a full, balanced meal — whether that’s breakfast, brunch, or a quick high-protein lunch.
Fresh fruit or berries: A small bowl of mixed berries or sliced citrus cuts through the richness of the cheese and eggs with a clean, sweet contrast that refreshes the palate.
Avocado slices with flaky salt: Creamy avocado alongside these savory biscuits adds healthy fat and keeps the whole plate low carb and genuinely satisfying. It’s the pairing I reach for most mornings.
Mushroom spinach scrambled eggs: If you’re building out a full savory breakfast spread, these scrambled eggs use the same core ingredients and round out the plate beautifully.
Healthy avocado chicken salad: Light, creamy, and protein-forward — this works perfectly alongside the biscuits for a satisfying midday meal that stays low carb.
Pizza-style cottage cheese bake: Another high-protein bake that shares the same savory, cheesy profile — great for when you want to prep two things at once for the week.
Chickpea feta avocado salad: A bright, Mediterranean-leaning salad that brings color and freshness to the plate and pairs naturally with the sun-dried tomato and spinach flavors in the biscuits.
Keeping and Reheating Your Egg Biscuits
These sun-dried tomato and spinach egg biscuits keep well in an airtight container in the fridge for up to 4 days. Let them cool completely before storing — putting them away warm traps steam and makes the bottoms soggy.
For reheating, the oven is the better option: 325°F for 8 to 10 minutes brings back that slightly crisp edge on top. The microwave works in a pinch — 45 to 60 seconds per biscuit — though you’ll lose a bit of texture. Either way, they’re good warm or at room temperature straight from the container.
These freeze well too. Wrap each biscuit individually in plastic wrap, then place them in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen in a 325°F oven for about 15 minutes.
Frequently Asked Questions
Can I substitute the almond flour or coconut flour with something else?
The two flours work together here — almond flour provides structure and moisture, while coconut flour absorbs the excess liquid from the eggs and cottage cheese. Swapping one for the other in equal amounts will throw off the texture noticeably, so I’d stick with the ratio as written.
Can I make these dairy-free?
Yes, with some adjustments. Replace the cottage cheese with a plain dairy-free yogurt and use dairy-free mozzarella. The texture will be slightly softer, but the biscuits will still hold together and taste good.
How do I know when the biscuits are fully done?
Look for a deep golden top and edges that don’t move when you gently shake the pan. A toothpick inserted in the center should come out clean or with just a few dry crumbs. Keep in mind they firm up more as they cool, so pull them when the top is set — not when they feel completely solid.
Sun-Dried Tomato and Spinach Egg Biscuits
Ingredients
Equipment
Method
- Preheat oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add diced onion and saute for 2 minutes until softened.
- Add chopped spinach and minced garlic. Saute for about 1 minute until just wilted and bright green. Do not overcook. Transfer to a paper towel-lined plate and let cool slightly.
- In a large bowl, combine lightly beaten eggs, cooled spinach mixture, sun-dried tomatoes, and cottage cheese. Stir until evenly incorporated.
- Add almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and Parmesan. Mix until a thick, scoopable batter just comes together. Do not overmix.
- Use a 1/4 cup scoop to portion batter onto the prepared baking sheet, spacing 2 inches apart. Gently press each portion to an even thickness and top with a pinch of extra mozzarella.
- Bake for 22 to 25 minutes until tops are golden brown and edges are fully set. Let cool on the pan for 5 minutes before serving — biscuits firm up as they cool.
