Savory gluten free egg biscuits packed with sun dried tomatoes, spinach, and cheese. Perfect for meal prep and quick breakfasts.

Scale

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

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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.

Store in fridge up to 4 days.

Freeze for longer storage.

Reheat in oven for best results.