Keto Breakfast Egg Biscuits with Veggies & Cheese
Sun-Dried Tomato & Spinach Egg Biscuits are low-carb, gluten-free savory biscuits made with eggs, cheese, spinach, and sun-dried tomatoes for a rich and satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 biscuits 1x
Ingredients
Scale
6 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup almond flour
1/2 cup fresh spinach, finely chopped
1/3 cup sun-dried tomatoes, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk eggs until fully combined.
- Add olive oil or melted butter and mix well.
- Stir in mozzarella, parmesan, almond flour, and baking powder.
- Fold in spinach, sun-dried tomatoes, and seasonings until evenly combined.
- Scoop portions onto the baking sheet and shape into small mounds.
- Bake for 18 to 22 minutes until set and lightly golden.
- Cool slightly before serving or storing.
Notes
Drain sun-dried tomatoes well if oil-packed.
Squeeze excess moisture from spinach if using frozen.
Adjust almond flour slightly for firmer or softer texture.