Easy Sun Dried Tomato + Spinach Egg Biscuits

Setting the Scene

Picture this: the scent of fresh herbs dancing through your kitchen as the gentle sound of eggs sizzling in a pan fills the air. You’re gathering friends and family for a cozy brunch, or perhaps it’s a quiet Sunday morning where you wish to indulge in a little culinary delight. The soft morning light filters through the window, creating a warm glow around the table set with bright, inviting plates brimming with Easy Sun Dried Tomato + Spinach Egg Biscuits.

These scrumptious little morsels are not just another breakfast option; they are a celebration of flavor, texture, and comfort. The blend of sun-dried tomatoes and vibrant spinach enveloped in a fluffy egg mixture promises a delightful bite that will leave everyone reaching for seconds. They’re a fantastic way to kick-start your day, ideal for a Sunday gathering, or even as a weekday pick-me-up. Bursting with color and taste, these biscuits bring a touch of love to the table, perfect for sharing with those you hold dear.

What You’ll Need

Before launching into this culinary adventure, let’s gather everything you need to create these delicious Easy Sun Dried Tomato + Spinach Egg Biscuits. Preparation is key, so assembling these ingredients and tools in advance will smooth your cooking experience, allowing you to focus on crafting these delightful bites.

Ingredients

• 2 tsp olive oil
• 1/2 cup onion, diced
• 2 handfuls baby spinach, roughly chopped
• 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

Tools

To ensure a seamless cooking process, gather the following tools:

• A large skillet
• A mixing bowl
• A whisk
• A baking dish or large rimmed baking sheet
• Parchment paper
• A large scoop or spoon

How to Make It

Making these Easy Sun Dried Tomato + Spinach Egg Biscuits is as rewarding as the final result itself. With a few simple steps, you’ll have them whipped up in no time. Let’s dive into the process!

Prep the Base

Begin by preheating your oven to 375°F. As the oven warms, take a moment to line a large, rimmed baking sheet with parchment paper — this will make cleanup a breeze later on. Now, in a large skillet, pour in the olive oil and let it warm over medium heat. The rich, fruity aroma fills the air as the oil shimmers invitingly.

Once ready, add the diced onion to the skillet, letting it sauté for about two minutes until it softens and becomes slightly translucent. The sound of sizzling fills the kitchen, a welcoming prelude to the flavors that are about to emerge. Next, toss in the roughly chopped spinach and minced garlic. As the vibrant green spinach wilts gracefully, the garlic releases its delightful fragrance, creating a tempting aroma that beckons everyone closer. After a minute, the mixture is just right; remove it from the heat, and transfer this colorful medley to a paper towel-lined plate to cool for a bit.

Build the Flavor

In a large mixing bowl, it’s time to bring everything together. Crack the six eggs into the bowl and give them a gentle whisk until they are well combined, their golden yolks swirling with the egg whites. Fold in the prepared spinach and onion mixture along with the sun-dried tomatoes, which add a sweet tangy richness to the mix. The cottage cheese follows, blending in softly, adding creaminess to each biscuit.

Now, introduce the dry ingredients: almond flour, coconut flour, and baking powder. The combination adds both stability and lightness to each bite. Season with salt and pepper according to your taste; don’t shy away – seasoning is the heart of flavor! Lastly, fold in the mozzarella and parmesan, their strings of melted cheese promising ooey-gooey goodness in every mouthful.

Scoop and Bake

Using a large scooper, portion out roughly 1/4 cup of the mixture and drop it onto your lined baking sheet. In a moment, colorful dollops of biscuit batter appear, each one inviting and vibrant. Gently press down each mound to create a more biscuit-like shape, then sprinkle a little extra mozzarella on top, which guarantees a beautifully golden crust once baked.

Slide the baking sheet into your preheated oven, and let the magic unfold. As they bake for 22-25 minutes, the kitchen fills with the irresistible scent of savory biscuits. Peek through the oven window, watching as they rise and turn a perfect golden brown, small puffs of steam revealing the warm, cheesy interior about to delight your taste buds.

Creative Twists

While the Easy Sun Dried Tomato + Spinach Egg Biscuits are wonderful as they are, why not add a personal touch? Here are a few delightful variations to consider:

• Herb Enhancements: Incorporate fresh herbs like basil, parsley, or dill into the batter for aromatic twists that elevate the biscuits to new heights. Their fresh fragrance will linger, making your kitchen feel like an herb garden.

• Seasonal Additions: In autumn, consider adding finely chopped roasted butternut squash or sautéed mushrooms for an earthy flavor. In summer, fresh corn kernels would introduce a sweet crunch.

• Protein Pops: For those looking to boost the protein content, fold in cooked crumbled sausage, bacon, or even chickpeas. Each option brings its unique flavor profile and texture.

• Cheesy Variations: Try substituting different cheeses like feta for a Mediterranean vibe, or sharp cheddar for a robust flavor.

• Spice it Up: For those who enjoy a little heat, a pinch of red pepper flakes or a dash of hot sauce mixed in can transform these biscuits into a fiery feast.

Final Inspiration

As you pull these Easy Sun Dried Tomato + Spinach Egg Biscuits from the oven, take a moment to appreciate the beautiful golden hues and aromatic scents wafting through your kitchen. Picture your loved ones gathered around the table, laughter resonating in the air, sharing stories over these delightful morsels.

This recipe is more than just a dish; it’s a way to create memories, nourish those you adore, and celebrate moments that matter. Try your hand at making these biscuits, and see how they become a beloved staple in your kitchen, whether for brunch, a casual lunch, or a delightful snack. Share them with family, friends, or savor them all to yourself; they are sure to bring a touch of warmth and joy to any occasion. Enjoy the process and, more importantly, the delicious results!

Easy Sun Dried Tomato + Spinach Egg Biscuits

These scrumptious biscuits combine sun-dried tomatoes and spinach in a fluffy egg base, perfect for brunch or a cozy breakfast.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: healthy breakfast, Quick and Easy Brunch, Spinach Egg Biscuits, Sun Dried Tomato Biscuits

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 biscuits

Calories: 150kcal

Ingredients

Base Mixture

• 2 tsp olive oil For sautéing
• 1/2 cup onion, diced White or yellow onion recommended
• 2 handfuls baby spinach, roughly chopped
• 1 large clove garlic, minced

Biscuit Mixture

• 6 eggs, lightly beaten
• 1/2 cup sun-dried tomatoes, rinsed off and patted dry Chopped if preferred
• 1/2 cup cottage cheese
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 cup shredded mozzarella For topping
• 1/4 cup shredded parmesan For topping

Instructions

Preparation

• Preheat the oven to 375°F (190°C) and line a large, rimmed baking sheet with parchment paper.
• In a large skillet, warm the olive oil over medium heat.
• Add the diced onion and sauté for about 2 minutes until softened.
• Add the spinach and garlic; cook for an additional minute until the spinach is wilted.
• Transfer the mixture to a paper towel-lined plate to cool.

Mixing

• In a large mixing bowl, whisk the eggs until well combined.
• Fold in the cooled spinach and onion mixture, sun-dried tomatoes, and cottage cheese.
• Add almond flour, coconut flour, baking powder, salt, and pepper; mix until combined.
• Fold in the mozzarella and parmesan.

Baking

• Using a large scooper, portion out 1/4 cup of the mixture onto the lined baking sheet.
• Gently press down each mound to create a biscuit shape, sprinkle extra mozzarella on top.
• Bake for 22-25 minutes, until golden brown.

Notes

For added flavor, consider incorporating fresh herbs or spices if desired. These biscuits pair well with a variety of dips or sauces.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 8g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Sodium: 200mg | Fiber: 2g | Sugar: 1g