Sun Dried Tomato and Spinach Egg Biscuits Recipe
Are you looking for a delicious and healthy recipe to elevate your breakfast game? Look no further! The Sun Dried Tomato and Spinach Egg Biscuits Recipe combines the savory flavors of sun-dried tomatoes with the freshness of spinach, all wrapped up in a delightful biscuit form. Perfect for busy mornings or a quick snack, these biscuits are not only tasty but also customizable to fit your dietary needs.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 130
Protein: 8 g
Carbohydrates: 5 g
Fat: 8 g
Fiber: 2 g
Sugar: 1 g
Sodium: 150 mg
Why Make Sun Dried Tomato and Spinach Egg Biscuits Recipe
These Sun Dried Tomato and Spinach Egg Biscuits are a fantastic choice for anyone looking to incorporate more vegetables into their diet. Packed with protein from the eggs and cottage cheese, alongside nutrient-rich spinach and flavorful sun-dried tomatoes, these biscuits are both healthy and satisfying. They can easily be made ahead of time and stored, making them a great grab-and-go option for even the busiest days.
How to Make Sun Dried Tomato and Spinach Egg Biscuits Recipe Step by Step
Ingredients
2 tsp olive oil
1/2 cup onion, diced
2 handfuls baby spinach, rough chopped
1 large clove garlic, minced
1/2 cup sun dried tomatoes, rinsed off and patted dry
6 eggs, lightly beaten
1/2 cup cottage cheese
1/2 cup shredded mozzarella
1/4 cup shredded parmesan
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
Salt and pepper, to taste
Directions
Preheat your oven to 375℉ (190℃). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking. Next, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened. Stir in the chopped spinach and minced garlic, cooking for an additional 1 minute until the spinach is just wilted. Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture.
In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, rinsed sun-dried tomatoes, and cottage cheese. Stir thoroughly until well incorporated. Then, add almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan to the wet mixture. Mix everything thoroughly until the batter is well combined and uniform.
Using a large scooper or spoon, portion about 1/4 cup of the batter per biscuit onto the prepared baking sheet. Gently press each mound down slightly and top each with a small amount of extra mozzarella cheese for a golden crust. Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are golden brown on top and cooked through.
How to Serve Sun Dried Tomato and Spinach Egg Biscuits Recipe
These biscuits make a wonderful standalone breakfast item, but they can also be paired with a fresh salad for a light lunch. Consider serving them with a dollop of Greek yogurt or a tangy dip for added flavor. They also fit perfectly into a brunch spread alongside fresh fruit and smoothies.
How to Store Sun Dried Tomato and Spinach Egg Biscuits Recipe
To store these egg biscuits, simply place them in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy them, reheat in the microwave for about 30 seconds, or pop them back in the oven at 350°F (175°C) for about 10 minutes. For longer storage, these biscuits can be frozen. Just make sure they are cooled completely before transferring them to a freezer-safe container or bag.
Expert Tips for Cooking Sun Dried Tomato and Spinach Egg Biscuits Recipe
- Ensure your sun-dried tomatoes are well-dried to prevent excess moisture in the batter.
- Experiment by adding other vegetables like bell peppers or zucchini for more flavor and nutrition.
- Use a variety of cheeses for different flavor profiles, like feta or cheddar.
- Add a pinch of red pepper flakes for a spicy kick, if desired.
- For a lighter version, you can substitute some of the cottage cheese with Greek yogurt.
Delicious Variations of Sun Dried Tomato and Spinach Egg Biscuits Recipe
For those seeking variety, consider adding some herbs like basil or oregano for an Italian twist. You can also try a spicy version by incorporating jalapeños or hot sauce. If you’re feeling adventurous, a citrus-infused biscuit with lemon zest can elevate the flavor profile.
With its delightful taste and easy preparation, the Sun Dried Tomato and Spinach Egg Biscuits Recipe is one you won’t want to miss. Try it out today, and enjoy the wonderful combination of flavors that make breakfast or snack time so much better. You’ll love its versatility and simplicity!
Sun Dried Tomato and Spinach Egg Biscuits
Ingredients
Method
- Preheat your oven to 375℉ (190℃). Line a large rimmed baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened.
- Stir in the chopped spinach and minced garlic, cooking for an additional 1 minute until the spinach is just wilted.
- Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture.
- In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, rinsed sun-dried tomatoes, and cottage cheese.
- Stir thoroughly until well incorporated. Add almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan to the mixture.
- Mix everything thoroughly until the batter is well combined.
- Using a large scooper or spoon, portion about 1/4 cup of the batter per biscuit onto the prepared baking sheet.
- Gently press each mound down slightly and top each with extra mozzarella cheese.
- Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are golden brown and cooked through.
