Low Carb Sun Dried Tomato & Spinach Biscuits

These are high-protein, low-carb “quicky breakfast biscuits” with delicious Mediterranean flavors. They use a combination of eggs, cottage cheese, and low-carb flours for a soft, savory texture, perfect for a quick and healthy grab-and-go meal.

Ingredients

Wet Ingredients

• 6 large eggs

• ½ cup cottage cheese
  (or Greek yogurt / sour cream)

Vegetables

• 2 cups spinach, sautéed and chopped

• Sun-dried tomatoes, chopped (to taste)

• ½ cup onion, diced (optional)

• 1 garlic clove, minced (optional)

Dry Ingredients

• ¾–1 cup almond flour

• ¼ cup coconut flour
  (or substitute with more almond flour)

• ½ tsp baking powder

Cheese

• ½ cup shredded mozzarella (mixed in)

• Extra mozzarella for topping

• ¼ cup shredded parmesan (optional)

Seasoning

• Salt and pepper, to taste

Instructions

1. Prepare Veggies: Sauté spinach, sun-dried tomatoes, onion, and garlic until softened. Set aside to cool.

2. Mix Wet Ingredients: In a large bowl, lightly beat the eggs and stir in the cottage cheese.

3. Add Dry Ingredients: Mix in almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan (if using).

4. Combine: Gently fold in the cooled vegetable mixture until just combined.

5. Shape Biscuits: Scoop about ¼ cup of batter onto a parchment-lined baking sheet. Lightly flatten into biscuit shapes.

6. Top: Sprinkle extra mozzarella on top.

7. Bake: Bake at 375°F (190°C) for 22–25 minutes, until golden brown.

Nutrition Highlights

• Low carb & gluten-free

• High in protein from eggs and cottage cheese

• Filling and meal-prep friendly