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

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Savory and protein-packed, these Sun-Dried Tomato & Spinach Egg Biscuits are perfect for breakfast or snacks. Grain-free, gluten-free, and freezer-friendly — they’re a fresh twist on the classic egg muffin.

Ingredients

Scale

  • 5 large eggs

  • 2 tbsp olive oil or melted butter

  • 1¼ cups almond flour

  • 1 tsp baking powder

  • ½ cup chopped sun-dried tomatoes (oil-packed, drained)

  • ¾ cup chopped fresh spinach

  • ½ cup shredded cheese (optional)

  • ½ tsp dried basil or Italian seasoning

  • Salt & black pepper, to taste

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a muffin tin.

  • In a bowl, whisk eggs, oil, herbs, salt, and pepper.

  • Add almond flour and baking powder. Stir into a thick batter.

  • Fold in spinach, sun-dried tomatoes, and cheese (if using).

  • Scoop into muffin tin (10–12 biscuits).

  • Bake 18–22 minutes until golden and set. Cool slightly before serving.

Notes

  • Use kale instead of spinach if preferred.

  • Add cooked bacon or sausage for a meaty version.

  • Store in fridge up to 5 days or freeze for 2 months.

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