High Protein Egg Biscuits with Spinach & Sun-Dried Tomatoes
Keto and gluten-free egg biscuits with sun-dried tomatoes and spinach, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 biscuits 1x
Ingredients
Scale
6 large eggs
1/4 cup almond flour
1/4 cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
1/4 cup shredded mozzarella or cheddar cheese (optional)
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter for greasing
Optional: 2 tablespoons fresh herbs (basil, parsley, or chives)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking sheet with olive oil or butter.
- Whisk eggs until frothy. Add almond flour, baking powder, garlic powder, salt, and pepper. Mix well.
- Fold in spinach, sun-dried tomatoes, cheese, and herbs.
- Spoon batter onto baking sheet in 6 mounds, smooth tops.
- Bake 15–20 minutes until firm and lightly golden. Cool 5 minutes before serving.
Notes
Can be prepared ahead; store in fridge up to 3 days or freeze for 1 month. Sauté spinach to reduce moisture. Cheese is optional for dairy-free version.