Sun-Dried Tomato & Spinach Egg Biscuits – Savory, Protein-Packed Breakfast Bites

These Sun-Dried Tomato & Spinach Egg Biscuits bring together the satisfying heartiness of a biscuit with the rich flavors of a Mediterranean omelet. Each bite is filled with tangy sun-dried tomatoes, fresh sautéed spinach, fluffy eggs, and melty cheese — all baked into soft, golden, handheld biscuits.

They’re perfect for breakfast meal prep, on-the-go snacks, or as a protein-rich brunch item. Not only are they filling and flavorful, but they’re also easy to make and can be customized with your favorite mix-ins.

Whether served warm with a cup of coffee or tucked into a lunchbox, these savory egg biscuits are wholesome, delicious, and endlessly versatile.

Ingredients Overview

These egg biscuits rely on a balance of fresh and bold ingredients that come together beautifully in the oven:

• Eggs: The foundation of this recipe, providing structure and protein. Use large eggs for accurate proportions.

• Sun-Dried Tomatoes: Packed with umami and slight sweetness, they add depth to every bite. Use oil-packed sun-dried tomatoes for a richer flavor, and chop them finely.

• Spinach: Adds freshness and color. Baby spinach is ideal — wilt it slightly before folding into the batter for even distribution.

• All-Purpose Flour: Forms the biscuit base. You can also try whole wheat flour for a fiber boost.

• Baking Powder: Ensures lift and fluffiness in the biscuit texture.

• Shredded Cheese: A mix of mozzarella and sharp cheddar or feta works beautifully. Cheese adds moisture, richness, and melty goodness.

• Milk or Buttermilk: Helps bind and soften the biscuit dough. Buttermilk adds tanginess and improves texture.

• Butter: Use unsalted, melted butter to add richness and moisture to the batter.

• Salt & Pepper: Essential seasoning. A pinch of garlic powder or Italian herbs can elevate the flavor.

Optional Add-ins:

• Crumbled cooked bacon or sausage

• Chopped fresh herbs like basil or parsley

• Chopped olives for a more Mediterranean touch

Ingredient Tips:

• Drain the sun-dried tomatoes well if they’re packed in oil.

• Sauté spinach briefly to remove excess moisture before folding into the batter.

• Use parchment liners or grease muffin tins well to prevent sticking.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with parchment liners or nonstick spray.

2. Wilt the Spinach

In a skillet over medium heat, sauté 1 cup of chopped baby spinach in a teaspoon of olive oil until wilted (about 1–2 minutes). Set aside to cool.

3. Prepare the Dry Ingredients

In a large mixing bowl, whisk together:

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ¼ tsp black pepper

• Optional: ½ tsp garlic powder or dried basil

4. Mix the Wet Ingredients

In a separate bowl, whisk:

• 4 large eggs

• ⅓ cup milk or buttermilk

• 2 tbsp melted butter

Fold in:

• ½ cup chopped sun-dried tomatoes

• Wilted spinach

• ½–¾ cup shredded cheese

5. Combine and Fill

Gradually add the wet mixture to the dry ingredients. Stir until just combined — do not overmix.

Scoop the batter evenly into your prepared muffin tin, filling each about ¾ full.

6. Bake

Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let cool in the tin for 5 minutes, then transfer to a wire rack.

7. Serve or Store

Serve warm, or let cool completely and store in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven or microwave.

Tips, Variations & Substitutions

Cooking Tips:

• Use room temperature eggs and milk for even mixing.

• Don’t overwork the batter — gentle folding keeps biscuits tender.

• Sprinkle a little extra cheese on top before baking for a melty finish.

Variations:

• Mediterranean Style: Add crumbled feta and kalamata olives.

• Breakfast Protein Boost: Fold in diced cooked turkey sausage.

• Spicy Kick: Add chopped jalapeños or crushed red pepper flakes.

Substitutions:

• Gluten-Free: Use a 1:1 gluten-free flour blend with baking powder.

• Dairy-Free: Use plant milk and dairy-free cheese.

• Low-Carb: Swap flour for almond flour + ¼ tsp xanthan gum (texture will differ).

Serving Ideas & Occasions

These savory egg biscuits are:

• Perfect for Meal Prep: Make a batch on Sunday for breakfast all week.

• Lunchbox Friendly: Pack with veggies and hummus.

• Brunch Table Favorite: Serve with fruit salad and coffee or tea.

• After-School Snack: A protein-rich option for kids and teens.

They pair beautifully with:

• Sliced avocado or a spoonful of cottage cheese

• Fresh fruit like grapes or melon

• A simple green salad for a light lunch

Nutritional & Health Notes

These biscuits provide a balanced mix of:

• High-quality protein from eggs and cheese

• Fiber and antioxidants from spinach and sun-dried tomatoes

• Healthy fats (especially if using oil-packed tomatoes and full-fat cheese)

Per serving (1 biscuit), expect:

• Calories: ~150–180

• Protein: 7–9g

• Carbs: 8–12g

• Fat: 9–11g

To lighten it up:

• Use reduced-fat cheese

• Opt for egg whites or egg substitute

• Try almond milk instead of whole milk

FAQs

Q1: Can I freeze egg biscuits?

A1: Yes! Wrap each cooled biscuit in plastic wrap and store in a freezer bag. Freeze for up to 2 months. Reheat in the microwave or toaster oven.

Q2: How do I keep them from sticking to the pan?

A2: Use silicone or parchment muffin liners, or grease your muffin tin generously with butter or cooking spray.

Q3: Can I use frozen spinach?

A3: Absolutely. Thaw and squeeze out all moisture before adding. Use about ⅓ cup well-drained frozen spinach.

Q4: Are these suitable for a vegetarian diet?

A4: Yes, as long as you skip any meat-based additions and use vegetarian cheese.

Q5: What kind of sun-dried tomatoes should I use?

A5: Oil-packed sun-dried tomatoes offer the most flavor and richness. Just blot excess oil before chopping. Dry-packed tomatoes work too — soak briefly in hot water if needed.

Q6: Can I make these in a loaf pan or baking dish?

A6: Yes, though baking time will increase (30–35 minutes for a small loaf pan). Be sure to test with a toothpick for doneness.

Q7: Do these taste eggy like mini frittatas?

A7: Not overly. The flour creates a biscuit-like texture that balances the eggs, resulting in something between a muffin and a frittata.

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