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

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Savory, protein-packed egg biscuits filled with sun-dried tomatoes, spinach, cheese, and fluffy eggs — perfect for breakfast or meal prep.

Ingredients

Scale

  • 4 large eggs

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ¼ tsp pepper

  • ⅓ cup milk or buttermilk

  • 2 tbsp melted butter

  • ½ cup chopped sun-dried tomatoes

  • 1 cup baby spinach, sautéed

  • ¾ cup shredded cheese (cheddar, mozzarella, or feta)

  • Optional: ½ tsp garlic powder

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.

  2. Sauté spinach and let cool.

  3. In a bowl, whisk flour, baking powder, salt, pepper, and garlic powder.

  4. In a second bowl, whisk eggs, milk, and melted butter.

  5. Fold in sun-dried tomatoes, spinach, and cheese.

  6. Combine wet and dry ingredients until just mixed.

  7. Divide batter evenly into muffin cups.

  8. Bake for 20–25 minutes until golden and cooked through.

  9. Cool for 5 minutes before serving or storing.

Notes

  • Use gluten-free flour for GF version.

  • Add chopped sausage or feta for variety.

  • Freeze after cooling; reheat in microwave or toaster oven.

Find it online: https://recipestin.com/sun-dried-tomato-spinach-egg-biscuits-savory-protein-packed-breakfast-bites-2/