These easy Sun Dried Tomato Egg Biscuits are a quick, gluten free breakfast packed with spinach, cheese, and bold flavor. Made with almond and coconut flour, they are light, satisfying, and perfect for meal prep or busy mornings. Try this simple, protein-rich breakfast idea ready in just 25 minutes. Discover the full recipe.
Table of Contents
Introduction
Sun Dried Tomato Egg Biscuits (Gluten Free) are a practical and delicious way to start your day with a balanced meal. These savory biscuits combine eggs, cheese, and vegetables into a compact, easy-to-make breakfast that fits busy schedules. Whether you need a quick weekday breakfast or a make-ahead option, Sun Dried Tomato Egg Biscuits (Gluten Free) deliver both flavor and convenience.
These biscuits are especially popular among those following gluten free or low carb lifestyles. With almond flour and coconut flour as the base, they provide a light texture while keeping the recipe grain-free. The addition of sun dried tomatoes and spinach gives them a rich, savory taste that stands out from traditional breakfast options.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby spinach | 2 handfuls |
| Garlic (large clove) | 1 |
| Onion | 1/2 cup |
| Sun dried tomatoes | 1/2 cup |
| Eggs | 6 |
| Almond flour | 3/4 cup |
| Coconut flour | 1/4 cup |
| Baking powder | 1/2 tsp |
| Olive oil | 2 tsp |
| Cottage cheese | 1/2 cup |
| Mozzarella | 1/2 cup |
| Parmesan | 1/4 cup |
| Salt + pepper | To taste |
Step-by-Step Instructions and Helpful Tips
Step 1: Prepare the Vegetables
Chop the spinach, onion, garlic, and sun dried tomatoes into small pieces. Keeping them evenly sized helps the biscuits cook consistently.
Tip: Lightly sauté the onion and garlic in olive oil for 2–3 minutes to bring out their flavor.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the eggs until smooth. Add cottage cheese and mix well until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, mix almond flour, coconut flour, baking powder, salt, and pepper. Stir thoroughly to avoid clumps.
Step 4: Build the Batter
Add the dry mixture to the wet ingredients. Stir until a thick batter forms. Fold in spinach, sun dried tomatoes, onion, garlic, mozzarella, and parmesan.
Step 5: Shape the Biscuits
Scoop the batter into a greased muffin tin or shape into small biscuit rounds on a lined baking tray.
Tip: Use a cookie scoop for evenly sized portions.
Step 6: Bake
Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until golden and set.
Step 7: Cool and Serve
Let the biscuits cool slightly before serving. This helps them firm up and improves texture.
Tip: Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Conclusion
Sun Dried Tomato Egg Biscuits (Gluten Free) offer a simple, reliable breakfast solution that fits a variety of diets. With their savory flavor, soft texture, and easy preparation, they are a practical choice for meal prep or quick mornings. These biscuits combine wholesome ingredients into a satisfying dish that you can enjoy any day of the week.
Print
Sun Dried Tomato Egg Biscuits (Gluten Free) Easy Breakfast Recipe
Description
Savory gluten free egg biscuits with sun dried tomatoes, spinach, and cheese, perfect for quick breakfast or meal prep.
Ingredients
2 handfuls baby spinach
1 large garlic clove
1/2 cup onion
1/2 cup sun dried tomatoes
6 eggs
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
2 tsp olive oil
1/2 cup cottage cheese
1/2 cup mozzarella
1/4 cup parmesan
Salt and pepper to taste
Instructions
1. Chop vegetables and sauté onion and garlic.
2. Whisk eggs and mix with cottage cheese.
3. Combine dry ingredients in a bowl.
4. Mix wet and dry ingredients together.
5. Fold in vegetables and cheeses.
6. Scoop into muffin tin.
7. Bake at 350°F for 20-25 minutes.
8. Cool slightly and serve.
Notes
Store in fridge up to 4 days.
Freeze for up to 2 months.
Add extra veggies if desired.
FAQ
What makes Sun Dried Tomato Egg Biscuits (Gluten Free) healthy?
They use almond and coconut flour instead of wheat, making them gluten free and lower in carbs while still providing protein from eggs and cheese.
Can I make Sun Dried Tomato Egg Biscuits (Gluten Free) ahead of time?
Yes, they store well in the refrigerator for several days and can be reheated quickly for a convenient breakfast.
Can I substitute ingredients in Sun Dried Tomato Egg Biscuits (Gluten Free)?
You can replace spinach with kale or add other vegetables like bell peppers or mushrooms.
How do I store Sun Dried Tomato Egg Biscuits (Gluten Free)?
Keep them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.