Description
Delicious breakfast biscuits filled with sun-dried tomatoes, spinach, and eggs, perfect for any meal of the day.
Ingredients
Scale
- 2 tsp olive oil
- ½ cup onion (diced)
- 2 handfuls baby spinach (rough chop)
- 1 large clove garlic (minced)
- 6 eggs (lightly beaten)
- ½ cup sun-dried tomatoes (rinsed off + patted dry)
- ½ cup cottage cheese
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- Salt + pepper (to taste)
- ½ cup shredded mozzarella
- ¼ cup shredded parmesan
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 2 tsp of olive oil over medium heat and sauté ½ cup diced onion for about 3-4 minutes until translucent.
- Add 2 handfuls of chopped spinach and 1 minced garlic clove. Sauté for another 2-3 minutes.
- Combine 6 lightly beaten eggs, ½ cup cottage cheese, and the sautéed mixture in a large mixing bowl.
- Whisk together ¾ cup almond flour, ¼ cup coconut flour, ½ tsp baking powder, and a pinch of salt and pepper in a second bowl.
- Fold the dry mixture into the wet mixture until just combined.
- Add ½ cup sun-dried tomatoes, ½ cup mozzarella, and ¼ cup parmesan, and mix gently.
- Scoop out the mixture and shape into small mounds on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until golden and set in the center.
- Cool on a wire rack for a few minutes before serving.
Notes
These biscuits can be frozen for up to 3 months and reheated when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: breakfast, biscuits, sun-dried tomatoes, spinach, egg, vegetarian