The aroma of savory biscuits filled with sun-dried tomatoes and fresh spinach can make any kitchen feel like a delightful haven. I discovered this Easy Sun Dried Tomato + Spinach Egg Biscuit recipe during a busy week when I was craving something hearty yet simple. Not only does it come together quickly, but it also combines amazing flavors that leave a lasting impression on your taste buds. Perfect for brunch, quick lunches, or even as a satisfying snack, these biscuits are sure to become a family favorite.
Why You’ll Love This Dish
These Easy Sun Dried Tomato + Spinach Egg Biscuits are a celebration of flavors and textures, merging nutritious greens with rich cheeses and sun-dried tomatoes. They make an excellent choice for a nutritious brunch on weekends or a quick meal prep solution for busy weeknights. They’re packed with protein, making them a kid-approved dish, and they freeze beautifully, so you can enjoy them even later.
"These biscuits are a game changer! Perfectly fluffy and bursting with flavor. I can’t believe how easy they are to make!" – A happy home cook
Preparing Easy Sun Dried Tomato + Spinach Egg Biscuits
This recipe unfolds seamlessly: you’ll start by sautéing the veggies to build the hearty foundation of flavors. Next, combine the eggs and cheeses for a rich base. Finally, you’ll mix in the dry ingredients to give texture before scooping them onto a baking sheet to achieve that perfect golden brown finish.
What You’ll Need
Here’s the magic list of ingredients that makes these biscuits shine:
- 2 tsp olive oil
- 1/2 cup onion, (diced)
- 2 handfuls baby spinach, (rough chop)
- 1 large clove garlic, (minced)
- 6 eggs, (lightly beaten)
- 1/2 cup sun-dried tomatoes, (rinsed off + patted dry)
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt + pepper, (to taste)
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Feel free to swap cottage cheese for Greek yogurt if you’re looking for a creamier consistency, or use different types of flour as desired.
Directions to Follow
- Preheat the oven to 375℉ and line a large rimmed baking sheet with parchment paper.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until softened.
- Stir in the spinach and garlic, cooking for an additional minute until the spinach is just wilted. Remove from heat and set aside on a paper towel-lined plate.
- In a large bowl, combine the lightly beaten eggs, spinach mixture, sun-dried tomatoes, and cottage cheese. Mix until all ingredients are well incorporated.
- Gradually add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan, mixing until combined.
- Use a large scooper to transfer about 1/4 cup of the mixture to the baking sheet. Gently press them down and top with a sprinkle of additional mozzarella.
- Bake for 22-25 minutes or until the tops are golden brown and set.
Best Ways to Enjoy It
These egg biscuits can be enjoyed in various ways! Serve them warm from the oven or let them cool and serve at room temperature for brunch. Pair with a fresh garden salad for a light lunch or drizzle with balsamic glaze for an added gourmet touch. They also make a delightful treat with a cup of soup for dinner.
How to Store
These savory biscuits can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully for future meals; just make sure to wrap them tightly before placing them in the freezer. When ready to enjoy, reheat them in the oven at 350℉ for about 10-15 minutes.
Tips to Make It Perfect
- Make sure to pat the sun-dried tomatoes dry to prevent excess moisture, which can alter the texture of the biscuits.
- If you prefer a cheesier biscuit, feel free to add more shredded cheese into the mix.
- Experiment with herbs! Fresh basil or oregano can add another layer of flavor to the dish.
Recipe Variations
Feeling adventurous? Here are some variations you might enjoy:
- Swap in fresh herbs like basil or parsley for an extra burst of flavor.
- For a spicy kick, add some red pepper flakes or diced jalapeños.
- Try using different vegetables, such as roasted bell peppers or zucchini, for a seasonal twist.
Frequently Asked Questions
What is the prep time for this recipe?
The total prep time is around 15-20 minutes, making it a quick option for busy days!
Can I use regular flour instead of almond and coconut flour?
Yes, you can substitute with all-purpose flour. However, the texture and taste will differ slightly from the original recipe.
How do I reheat these biscuits?
For best results, reheat in the oven at 350℉ for about 10-15 minutes. You can also microwave them, but the texture may become softer.
Recommended Kitchen Tools
Nonstick Muffin Pan
This pan ensures that your biscuits come out perfectly baked without sticking. A must-have for easy cleanup!
Mixing Bowls Set
A nesting set of mixing bowls is not only space-saving but essential for mixing and prepping your ingredients smoothly.
Professional Knife Set
A sharp, reliable knife set makes chopping onions and garlic a breeze, enhancing your cooking experience.
Dive into the world of these Easy Sun Dried Tomato + Spinach Egg Biscuits! You’ll not only have a delicious dish but one that also brings everyone around the table. Enjoy!
PrintEasy Sun Dried Tomato + Spinach Egg Biscuits
Savory and fluffy biscuits filled with sun-dried tomatoes and fresh spinach, perfect for brunch or quick meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tsp olive oil
- 1/2 cup onion, diced
- 2 handfuls baby spinach, rough chop
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup sun-dried tomatoes, rinsed off and patted dry
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella
- 1/4 cup shredded parmesan
Instructions
- Preheat the oven to 375℉ and line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2 minutes until softened.
- Stir in the spinach and garlic, cooking for an additional minute until the spinach is just wilted. Remove from heat and set aside on a paper towel-lined plate.
- Combine the lightly beaten eggs, spinach mixture, sun-dried tomatoes, and cottage cheese in a large bowl. Mix until well incorporated.
- Gradually add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan, mixing until combined.
- Transfer about 1/4 cup of the mixture to the baking sheet using a large scooper. Gently press them down and top with a sprinkle of additional mozzarella.
- Bake for 22-25 minutes or until the tops are golden brown and set.
Notes
Serve warm or at room temperature. They can also be paired with a fresh garden salad or a cup of soup.