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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cheese Topping: Sprinkle a generous amount of shredded cheese blend over each biscuit to add a melty, savory finish.
- Bake: Bake the biscuits in the preheated oven for approximately 25 minutes, until they are firm to the touch and golden brown on top.
- 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
