Keto Sun-Dried Tomato & Spinach Egg Biscuits

Name: Keto Sun-Dried Tomato & Spinach Egg Biscuits (Meal Prep, 9g Protein Each)
Prep time: 10 min
Total time: 10 min
Yield: Makes 10
Cuisine: Keto
Ingredients: 2 tsp olive oil; ½ cup onion, diced; 2 handfuls baby spinach, roughly chopped; 1 large clove garlic, minced; 6 eggs, lightly beaten; ½ cup sun-dried tomatoes, rinsed and patted dry; ½ cup cottage cheese; ¾ cup almond flour; ¼ cup coconut flour; ½ tsp baking powder; Salt and pepper, to taste; ½ cup shredded mozzarella, plus a little extra for the tops; ¼ cup shredded parmesan

Meal Prep, 9g Protein Each

Keto sun-dried tomato and spinach egg biscuits on a baking sheet

Savory egg biscuits made with almond and coconut flour, spinach, sun-dried tomato, cottage cheese and two cheeses. Golden outside, soft inside, and easy to make once for the whole week.

10Makes
10 minprep
22to 25 min bake
375°Foven
biscuit(est.): 150 kcal, 9g protein, 11g fat, 3g carbs after fiber

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By A1 Keto · 64,000+ subscribers cook along on YouTube

Why this works

These are what happens when a frittata meets a biscuit. Eggs, cottage cheese, spinach and sun-dried tomato get folded together with almond and coconut flour, scooped onto a tray, topped with mozzarella and baked until golden. They're cheesy, soft in the middle, and hold together well enough to eat with one hand on your way out the door.

A keto egg biscuit torn open showing spinach and sun-dried tomato inside

Make a batch on Sunday and breakfast is sorted until Friday.

The recipe

Keto Sun-Dried Tomato & Spinach Egg Biscuits

Makes about 10 · 10 min prep · 22 to 25 min bake · 375°F oven · per biscuit (est.): about 150 kcal, 9g protein, 11g fat, about 3g carbs after fiber

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Ingredients

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Method

01
Heat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
02
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes.
03
Add the spinach and garlic and cook for about 1 minute, just until the spinach wilts. Move it to a paper-towel-lined plate to drain.
04
In a large bowl, mix the eggs, spinach mixture, sun-dried tomatoes and cottage cheese until combined.
05
Add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella and parmesan. Stir until everything comes together into a thick batter.
06
Scoop about ¼ cup of batter per biscuit onto the baking sheet. Press each one down gently and top with a little more mozzarella.
07
Bake for 22 to 25 minutes, until golden brown on top.