Easy Egg Biscuits
Level
Easy
Cooking Time
20 min
Serves
9
Published March 17, 2025
by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Eggs are a good choice for breakfast.
There is strong evidence that a savoury, protein-rich breakfast can help regulate blood sugar levels, especially compared to a high carb or sweet breakfast. A high protein, low glycemic index breakfast can improve blood sugar control for the next meal as well. So instead of grabbing that bowl of cereal or toasting that bagel, enjoy these egg biscuits instead.
These egg biscuits are a savoury, protein packed twist on classic biscuits. It’s one of my new favourite recipes. They are easy to whip up and make an excellent grab and go breakfast.
These high protein biscuits are made with eggs, sauteed onions, spinach, and sundried tomatoes. These biscuits have a soft, fluffy interior thanks to the eggs and cottage cheese. Almond flour is added to give the biscuits a little bulk so you can hold it in your hand. Cheddar cheese melts throughout.
This recipe is naturally gluten free, grain free, made with whole food, low carb, and keto. This recipe makes about 9 decent sized biscuits.
Like the idea of eggs for breakfast, lunch, or dinner? Try my
Mushroom Bacon Crustless Quiche
What equipment do you need?
- Frying pan
- large bowl
- large sheet pan
- ice cream scoop or large spoon
What ingredients do you need?
- 1/2 cup white onion; diced
- 1 clove garlic; minced
- 2 cups spinach
- 1/2 cup sundried tomatoes; chopped into pieces
- 6 eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
How to Store Leftover Egg Biscuits
Store leftover egg biscuits in an airtight container and keep in the fridge for up to 5 days. These biscuits taste best warm.
Don’t freeze.
Egg Biscuits
Equipment
- 1 Frying pan
- 1 large bowl
- 1 large sheet pan
- 1 ice cream scoop or large spoon
Ingredients
- 1/2 cup white onion; diced
- 1 clove garlic; minced
- 2 cups spinach
- 1/2 cup sundried tomatoes; chopped into pieces
- 6 eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 375 F
- Line a large sheet pan with parchment paper.
- Heat a frying pan over medium heat. Add a little oil (preferably olive, coconut or avocado oil)
- Add onion, garlic, spinach and sundried tomatoes. Stir occasionally. Let cook until onions are softened. Remove from heat.
- In a large bowl, add eggs and whisk.
- Add in the cottage cheese, cheddar cheese, almond flour, baking powder and S &P. Stir to combine. Stir in your spinach mixture.
- Scoop about 1/4 cup batter onto the sheet pan.
- Bake 18-25 minutes. They should be firm to the touch and look golden brown.
- Enjoy these delicious egg biscuits.
Notes
Nutrition
I’m a Doctor of Chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are naturally gluten-free.