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Sun-dried tomato and spinach egg biscuits on a parchment-lined baking sheet with golden mozzarella tops fresh from the oven

Sun-Dried Tomato and Spinach Egg Biscuits

Protein-packed keto and gluten-free egg biscuits loaded with sun-dried tomatoes, spinach, cottage cheese, and melted mozzarella. Perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 0.5 cup onion diced
  • 2 cups baby spinach roughly chopped; about 2 handfuls
  • 1 large clove garlic minced
  • 6 large eggs lightly beaten
  • 0.5 cup sun-dried tomatoes rinsed and patted very dry
  • 0.5 cup cottage cheese full-fat preferred
  • 0.75 cup almond flour finely milled preferred
  • 0.25 cup coconut flour
  • 0.5 tsp baking powder
  • salt and pepper to taste
  • 0.5 cup shredded mozzarella freshly shredded; plus extra for topping
  • 0.25 cup shredded Parmesan

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large skillet
  • Large mixing bowl
  • 1/4 cup scoop
  • Paper towel-lined plate

Method
 

  1. Preheat oven to 375°F and line a large rimmed baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and saute for 2 minutes until softened.
  3. 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.
  4. In a large bowl, combine lightly beaten eggs, cooled spinach mixture, sun-dried tomatoes, and cottage cheese. Stir until evenly incorporated.
  5. Add almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and Parmesan. Mix until a thick, scoopable batter just comes together. Do not overmix.
  6. 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.
  7. 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.

Notes

Pat sun-dried tomatoes very dry before using to prevent a wet batter. Let the spinach mixture cool before adding to eggs. Do not overmix once flours are added. Store in an airtight container in the fridge for up to 4 days or freeze individually wrapped for up to 2 months. Reheat at 325°F for 8 to 10 minutes or microwave 45 to 60 seconds.