These easy Sun Dried Tomato Egg Biscuits are a quick, gluten free breakfast packed with cheese, spinach, and bold flavor. Perfect for meal prep, low carb lunches, or a simple make-ahead breakfast, these savory egg biscuits are soft, cheesy, and satisfying. Great for busy mornings or healthy snack ideas. Try this easy recipe and enjoy a protein-rich breakfast option. See how it’s done.
Table of Contents
Introduction
Sun dried tomato egg biscuits (gluten free) bring together rich flavors, simple ingredients, and quick preparation in one easy recipe. These biscuits are soft, cheesy, and packed with nutrients, making them a great option for breakfast, brunch, or even a light lunch.
If you are looking for a make-ahead breakfast that saves time while still tasting fresh and satisfying, sun dried tomato egg biscuits (gluten free) are a great choice. They combine eggs, spinach, and cheese with gluten-free flours to create a balanced and filling dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tsp |
| Onion (diced) | 1/2 cup (80 g) |
| Baby spinach | 60 g |
| Garlic (minced) | 1 clove |
| Eggs (beaten) | 6 |
| Sun dried tomatoes | 1/2 cup (55 g) |
| Cottage cheese | 1/2 cup (105 g) |
| Almond flour | 3/4 cup (84 g) |
| Coconut flour | 1/4 cup (30 g) |
| Baking powder | 1/2 tsp |
| Salt & pepper | To taste |
| Mozzarella (shredded) | 1/2 cup (56 g) |
| Parmesan (shredded) | 1/4 cup (25 g) |
Step-by-Step Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2 minutes.
- Add spinach and garlic, cook until wilted, about 1 minute. Remove and set aside.
- In a bowl, combine eggs, spinach mixture, sun dried tomatoes, and cottage cheese.
- Add almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Mix well.
- Scoop 1/4 cup portions onto the baking sheet and gently flatten.
- Sprinkle extra mozzarella on top.
- Bake for 22–25 minutes until golden brown.
Helpful Tips
- Use well-drained spinach to prevent excess moisture.
- Let biscuits cool slightly before serving for best texture.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven for better texture than microwaving.
Conclusion
Sun dried tomato egg biscuits (gluten free) are a simple and satisfying recipe that fits perfectly into busy routines. With a mix of protein, vegetables, and cheese, they offer a balanced and filling option that works for breakfast, snacks, or even light meals.
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Sun Dried Tomato Egg Biscuits – Gluten Free – Easy Cheesy Breakfast Recipe
Description
Savory gluten free egg biscuits packed with sun dried tomatoes, spinach, and cheese. Perfect for meal prep and quick breakfasts.
Ingredients
2 tsp olive oil
1/2 cup onion diced
2 handfuls baby spinach
1 garlic clove minced
6 eggs
1/2 cup sun dried tomatoes
1/2 cup cottage cheese
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
salt and pepper
1/2 cup mozzarella
1/4 cup parmesan
Instructions
1. Preheat oven to 375°F and prepare baking sheet.
2. Cook onion in olive oil.
3. Add spinach and garlic.
4. Mix eggs, veggies, tomatoes, and cheese.
5. Add dry ingredients and mix.
6. Scoop and flatten biscuits.
7. Top with cheese.
8. Bake 22-25 minutes.
Notes
Store in fridge up to 4 days.
Freeze for longer storage.
Reheat in oven for best results.
FAQ
Can I freeze sun dried tomato egg biscuits (gluten free)?
Yes, store them in an airtight container and freeze for up to 2 months.
Can I substitute almond flour?
You can try oat flour, but texture may vary.
Are these biscuits low carb?
Yes, they are relatively low in carbs due to almond and coconut flour.
How do I reheat them?
Warm in the oven at 350°F for 5–8 minutes.