Breakfast Biscuits with Spinach, Sun-Dried Tomatoes, and Cheese Recipe

Introduction

These breakfast biscuits with spinach, sun-dried tomatoes, and cheese are a flavorful and satisfying way to start your day. Packed with veggies and a cheesy topping, they’re perfect for meal prepping or sharing at brunch.

Ingredients

• 2 cups spinach, chopped
• 1/4 to 1/2 cup onion, about a quarter of a large onion, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil (optional)
• 6 large eggs
• 1/2 cup Greek yogurt
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 3/4 cup almond flour
• 1/4 cup coconut flour (or use all almond flour)
• 1/4 cup ground flaxseeds (optional)
• 1/2 tsp baking powder
• 1 cup shredded cheese blend

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Step 2: Heat a pan over medium heat. Add the chopped spinach, onion, fresh basil (if using), and sun-dried tomatoes. Cook for 5 to 8 minutes until the vegetables are tender but still slightly crisp. Let the mixture cool for a few minutes.
3. Step 3: In a large bowl, whisk together the eggs, Greek yogurt, salt, pepper, garlic powder, paprika, and dried oregano until smooth. Stir in the cooled sautéed vegetables to combine evenly.
4. Step 4: Add almond flour, coconut flour, ground flaxseeds (if using), and baking powder to the wet ingredients. Mix well and let the batter sit for 5 minutes to thicken.
5. Step 5: Using a large cookie scoop or 1/4 cup measuring cup, portion the batter onto the prepared baking sheet. You should get about 10 biscuits. Expect the batter to spread slightly during baking.
6. Step 6: Sprinkle the shredded cheese blend generously over each biscuit for a melty, savory topping.
7. Step 7: Bake in the preheated oven for about 25 minutes, or until the biscuits are firm to the touch and golden brown on top.
8. Step 8: Allow the biscuits to cool completely on a wire rack before serving or storing.

Tips & Variations

• Try swapping sun-dried tomatoes for roasted red peppers for a milder flavor.
• Use all almond flour if you prefer to avoid coconut flour.
• Add a pinch of chili flakes for a spicy kick.
• Incorporate cooked bacon or sausage for extra protein.
• To make these vegetarian, ensure the cheese blend does not contain animal rennet.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for about one minute until warmed through. These biscuits also freeze well—wrap individually and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes. Substitute Greek yogurt with a dairy-free yogurt and use a vegan cheese alternative to keep it dairy-free.

Can I prepare the batter ahead of time?

It’s best to bake the biscuits fresh, but you can prepare the batter and refrigerate it for up to 24 hours before baking. Just give it a good stir before scooping and baking.

Breakfast Biscuits with Spinach, Sun-Dried Tomatoes, and Cheese Recipe

---

★★★★★

4.8 from 126 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 10 biscuits 1x
• Diet: Low Carb

Pin Recipe

Print Recipe

Description

These Breakfast Biscuits with Spinach, Sun-Dried Tomatoes, and Cheese are a savory and nutritious way to start your day. Packed with fresh vegetables, aromatic herbs, and melty cheese, these grain-free biscuits combine the richness of eggs and Greek yogurt with the wholesome goodness of almond and coconut flours. Perfectly golden and fluffy, they make an excellent low-carb breakfast or snack that’s easy to prepare and full of flavor.

---

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 cups spinach, chopped
• 1/4 to 1/2 cup onion, about a quarter of a large onion, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil (optional)

Wet Ingredients

• 6 large eggs
• 1/2 cup Greek yogurt

Dry Ingredients

• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 3/4 cup almond flour
• 1/4 cup coconut flour (or use all almond flour)
• 1/4 cup ground flaxseeds (optional)
• 1/2 tsp baking powder

Topping

• 1 cup shredded cheese blend

---

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Sauté Vegetables: Heat a pan over medium heat and add the chopped spinach, onion, fresh basil (if using), and sun-dried tomatoes. Cook for 5 to 8 minutes until the vegetables are tender but still slightly crisp. Remove from heat and let cool slightly to avoid cooking eggs prematurely in the next step.
3. Mix Wet Ingredients: In a large bowl, whisk together the six large eggs, Greek yogurt, salt, pepper, garlic powder, paprika, and dried oregano until the mixture is smooth. Stir in the cooled sautéed vegetable mixture to distribute evenly.
4. Add Dry Ingredients: Add the almond flour, coconut flour, ground flaxseeds (if using), and baking powder to the wet mixture. Stir thoroughly until fully combined. Let the batter sit for 5 minutes to thicken, making it easier to scoop and shape.
5. Form Biscuits: Using a large cookie scoop or a 1/4 cup measuring cup, portion out the batter onto the prepared baking sheet, forming about 10 biscuits. The batter may spread slightly during baking, which is normal.
6. Add Cheese Topping: Sprinkle a generous amount of shredded cheese blend over each biscuit to add a melty, savory finish.
7. Bake: Bake the biscuits in the preheated oven for approximately 25 minutes, until they are firm to the touch and golden brown on top.
8. Cool and Store: Remove the biscuits from the oven and let them cool completely on a wire rack. Store any leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about one minute before serving for a warm, delicious breakfast treat.

Notes

• The fresh basil is optional but adds a wonderful herbal aroma and flavor.
• If you prefer, use all almond flour instead of coconut flour for a slightly different texture.
• Ground flaxseeds are optional but add fiber and nutrition.
• Make sure the vegetable mixture is cooled before adding to eggs to prevent scrambling.
• Store biscuits in an airtight container to maintain freshness.
• Reheat gently to avoid drying out the biscuits.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Breakfast biscuits, spinach biscuits, sun-dried tomato biscuits, cheese biscuits, low carb breakfast, grain-free biscuits, almond flour biscuits