You know those mornings when you’re running out the door, desperately wishing you had something quick, filling, and delicious? That’s exactly why I created these sun dried tomato egg biscuits! Picture this: golden little protein bombs packed with savory sun-dried tomatoes, fluffy eggs, and just enough cheese to make them irresistible. I came up with these during one of those chaotic weeks where my toddler decided sleep was optional, and let me tell you—they saved breakfast. Gluten-free, packed with 11g of protein per biscuit, and perfect for meal prep? Yeah, they’re kind of a game-changer.
The best part? They taste even better reheated! I stash them in the freezer for those “oh-crap-I-snoozed-too-long” mornings when even scrambling eggs feels like too much work. One quick toast in the oven, and voila—breakfast that actually keeps you full till lunch. Trust me, once you try these, you’ll never look at sad, store-bought breakfast bars the same way again.
Why You’ll Love These Sun Dried Tomato Egg Biscuits
Okay, let me count the ways these little guys will rock your breakfast world:
- Protein powerhouse: With 11g per biscuit from eggs and cottage cheese, these keep you full WAY longer than any sad cereal or toast.
- Gluten-free magic: Almond and coconut flour give them the perfect texture—no weird aftertaste, just fluffy goodness.
- Meal prep MVP: They freeze like a dream! I make a double batch every Sunday and grab-and-go all week.
- Flavor bombs: Sun-dried tomatoes + garlic + parmesan? Yeah, your taste buds will thank you.
- Endlessly adaptable: Swap in whatever veggies or cheese you’ve got—they’re impossible to mess up.
Seriously, they’re the breakfast equivalent of a warm hug—but with way more protein.
Sun Dried Tomato Egg Biscuits Ingredients
Here’s everything you’ll need to make these flavor-packed beauties—I promise, every single ingredient pulls its weight! I’ve grouped them so you can prep like a pro:
The Veggie Dream Team:
- 2 tsp olive oil (for sautéing)
- 1/2 cup (80 g) onion, finely diced (trust me, tiny pieces distribute better)
- 1/2 cup (60 g) baby spinach, roughly chopped (stems are fine—they soften up!)
- 1 large clove garlic, minced (or 2 if you’re feeling bold)
- 1/2 cup (55 g) sun dried tomatoes, rinsed and patted dry (oil-packed works too—just drain well!)
The Dairy All-Stars:
- 6 eggs, lightly beaten (room temp blends smoother)
- 1/2 cup (105 g) cottage cheese (full-fat gives the best texture)
- 1/2 cup (56 g) shredded mozzarella (the melt factor!)
- 1/4 cup (25 g) shredded parmesan (for that salty punch)
The Dry Goods:
- 3/4 cup (84 g) almond flour (not meal—it makes a difference)
- Queensland cup (30 g) coconut flour (just a bit for structure)
- 1/2 tsp baking powder (our lift secret agent)
- Salt + pepper, to taste (I do 1/2 tsp salt, 1/4 tsp pepper)
Pro tip: Measure your flours by spooning into cups and leveling off—packing them down can make the biscuits too dense. And yes, those grams matter for perfect texture!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for these biscuits! Here’s the short and sweet list of what I grab every time:
- Large mixing bowl (for the batter—go bigger than you think!)
- Medium skillet (to cook those onions and spinach to perfection)
- Baking sheet + parchment paper (trust me, parchment prevents sticking disasters)
- Ice cream scoop or 1/4 cup measure (for perfectly portioned biscuits)
That’s it! No stand mixers or special tools required—just good old-fashioned stirring and baking.
How to Make Sun Dried Tomato Egg Biscuits
Alright, let’s get these golden beauties in the oven! Follow these steps, and you’ll have perfect protein-packed biscuits every time. I’ve broken it down so even if you’re half-asleep (we’ve all been there), you can’t mess this up.
Sauté the Vegetables
First things first—preheat that oven to 375°F (190°C). While it’s heating up, grab your skillet and let’s get those veggies going. Heat the olive oil over medium, then toss in your diced onions. Cook them until they’re soft and translucent—about 3-4 minutes should do it. Don’t rush this step! Those sweet, caramelized onion flavors make all the difference.
Next, add your chopped spinach and garlic. The spinach will look like way too much at first, but trust me, it wilts down to nothing in about 1 minute. Stir constantly—you just want it softened, not cooked to death. As soon as it’s bright green and limp, take it off the heat. Overcooked spinach turns bitter, and we don’t want that!
Mix the Batter
Now for the fun part! In your big mixing bowl, whisk together the eggs until they’re just combined—no need to go crazy here. Then add the cottage cheese and give it a good stir. Pro tip: If your cottage cheese is lumpy, give it a quick blend first or mash it with a fork. We want it smooth-ish so it distributes evenly.
Toss in all your dry ingredients—almond flour, coconut flour, baking powder, salt, and pepper. Stir gently until just combined. The batter will be thick, but that’s perfect! Fold in the cheeses and sun-dried tomatoes, then gently mix in your sautéed veggies. Remember: overmixing = dense biscuits, and we want fluffy!
Bake to Perfection
Line your baking sheet with parchment (seriously, don’t skip this—cleanup is a dream). Scoop about 1/4 cup of batter per biscuit, spacing them about 2 inches apart. They won’t spread much, but they need room to breathe.
Pop them in the oven for 18-20 minutes. At 18 minutes, do the toothpick test—it should come out clean with maybe a crumb or two. The edges should be golden, and the tops lightly browned. Let them cool for 5 minutes on the pan—they’ll firm up as they sit. Resist eating one straight away (okay, maybe just one—I won’t tell).
Expert Tips for the Best Sun Dried Tomato Egg Biscuits
After making these biscuits more times than I can count (my family’s obsessed!), I’ve picked up some foolproof tricks to guarantee perfect results every single time:
- Pat those tomatoes dry! Sun-dried tomatoes hold onto oil like it’s gold—give them a good blot with paper towels so they don’t make your batter greasy.
- Fold, don’t beat. Overmixing is the enemy of fluffy biscuits! Stir just until ingredients combine—a few lumps are totally fine.
- Parchment is non-negotiable. Trust me, I learned the hard way when an entire batch stuck to my pan. The cleanup still haunts me.
- Room temp eggs blend smoother. Cold eggs can make cottage cheese clump—let them sit out for 15 minutes first.
- Undercook slightly. They’ll keep cooking as they cool—pull them when edges are golden but centers still look a tad soft.
Follow these, and you’ll get bakery-worthy biscuits with zero stress!
Storage and Reheating Instructions
These biscuits are total meal prep champs! Here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 4 days. I layer them with parchment paper so they don’t stick together.
- Freezer: They freeze beautifully for a month! Wrap individually in foil, then toss in a freezer bag. Perfect for grab-and-go mornings.
- Reheating: The toaster oven is your best friend—350°F for 5-8 minutes brings back that perfect texture. Microwave works in a pinch (15-20 sec), but they’ll be softer.
Pro tip: Freeze some straight from the oven—they’ll taste freshly baked when reheated!
Sun Dried Tomato Egg Biscuits Variations
One of my favorite things about this recipe? You can tweak it a million ways without messing up the magic! Here are the variations I’ve tested (and loved) when I’m feeling creative or just using what’s in my fridge:
- Cheese swap: Crumbled feta instead of parmesan gives a tangy kick, or try sharp cheddar for extra richness.
- Greens galore: Kale works great (just massage it first!), or toss in arugula for peppery bite.
- Vegan version: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and dairy-free cheese still make killer biscuits.
- Meat lovers: Add crispy bacon bits or diced ham—my husband’s personal favorite.
- Spice it up: A pinch of red pepper flakes or smoked paprika takes these to the next level.
Seriously, play around—I’ve yet to find a combo that doesn’t work!
Nutritional Information
Each sun dried tomato egg biscuit packs a serious nutritional punch! Here’s the breakdown per serving (about 1 biscuit):
- 165 calories
- 11g protein (hello, staying power!)
- 8g carbs with 3g fiber
- 10g fat (the good kind from eggs and almond flour)
Remember, these are estimates—your exact numbers might vary slightly based on ingredient brands or substitutions. But one thing’s for sure: they’re way healthier than that drive-thru breakfast you were considering!
Frequently Asked Questions
I’ve gotten so many questions about these sun dried tomato egg biscuits over the years—here are the ones that pop up most often with my tried-and-true answers!
Can I use regular flour instead of almond and coconut flour?
You totally can, but the texture will be different! Swap in 1 cup all-purpose flour for the almond/coconut flour combo. The biscuits will be lighter but less moist—I’d add an extra tablespoon of cottage cheese to compensate. That said, the almond flour version is my favorite for that perfect protein-packed bite!
How do I make these dairy-free?
Easy peasy! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), skip the cheeses (or use vegan alternatives), and swap the cottage cheese for blended silken tofu. They’ll still taste amazing—my vegan sister-in-law devours them!
What are the best side dishes with these?
For a full breakfast, I love pairing them with avocado slices or a simple arugula salad. They’re also fantastic with a dollop of Greek yogurt for extra protein—my go-to meal prep combo!
Can I freeze the batter instead of baked biscuits?
Honestly? Don’t bother—it never turns out as good. The magic happens when you bake them fresh, THEN freeze. The texture stays perfect when reheated!
Print
11g Protein Sun Dried Tomato Egg Biscuits – Irresistible & Easy
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Diet: Gluten Free
Description
Gluten-free sun-dried tomato egg biscuits packed with protein and flavor, perfect for a quick breakfast or meal prep.
Ingredients
- 2 tsp olive oil
- 1/2 cup (80 g) onion, diced
- 2 handfuls (60 g) baby spinach, rough chop
- 1 large clove garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup (55 g) sun dried tomatoes, rinsed off + patted dry
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (84 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- salt + pepper, to taste
- 1/2 cup (56 g) shredded mozzarella
- 1/4 cup (25 g) shredded parmesan
Instructions
- Heat olive oil in a pan. Add onion and cook until softened.
- Add spinach and cook until wilted. Stir in garlic.
- In a bowl, mix eggs, sun dried tomatoes, cottage cheese, almond flour, coconut flour, baking powder, salt + pepper, mozzarella, and parmesan.
- Fold in the cooked onion/spinach mixture.
- Scoop onto a lined baking sheet and bake until set and golden.
Notes
- Store in an airtight container for up to 4 days.
- Reheat in a toaster oven for best texture.
- Freeze extras for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 165
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 125mg