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Egg Biscuits

Try these savoury high protein egg biscuits with spinach, onion and sundried tomato. Naturally gluten free. Makes about 9.
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Course: Breakfast, Snack
Cuisine: gluten free, low carb
Keyword: Dr Stephanies Kitchen, egg biscuits, savoury breakfast
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9
Calories: 168kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Store in the fridge for up to 5 days. These biscuits taste best warm. 

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 5.8g | Protein: 10.3g | Fat: 12.2g | Saturated Fat: 2.8g | Sodium: 220mg | Potassium: 200.4mg | Fiber: 1.9g