Savory gluten free egg biscuits with sun dried tomatoes, spinach, and cheese, perfect for quick breakfast or meal prep.

Scale

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

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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.

Store in fridge up to 4 days.

Freeze for up to 2 months.

Add extra veggies if desired.