Description
Gluten-free sun-dried tomato egg biscuits packed with protein and flavor, perfect for a quick breakfast or meal prep.
Ingredients
Scale
- 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