Description
Hearty and nutritious egg biscuits packed with spinach, sun dried tomatoes, and cheese, perfect for meal prep.
Ingredients
- 2 teaspoons olive oil
- 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 the diced onion and cook for about 2 minutes until softened.
- Add the chopped spinach and minced garlic, stirring constantly for about 1 minute until the spinach wilts. Transfer the mixture to a paper towel-lined plate to absorb excess moisture.
- In a large mixing bowl, whisk together the eggs, sautéed vegetable mixture, sun dried tomatoes, and cottage cheese until evenly combined.
- Sprinkle in the almond flour, coconut flour, baking powder, salt, and pepper. Fold in shredded mozzarella and parmesan until you have a consistent batter.
- Drop about 1/4 cup of batter per biscuit onto the prepared baking sheet, spacing them evenly. Press down slightly to shape them into biscuits.
- Bake for 22 to 25 minutes, or until golden brown and firm in the center. A toothpick inserted should come out clean.
- Let the biscuits cool on the pan for a few minutes before serving.
Notes
These biscuits can be frozen for up to a month and reheated directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American