Healthy Spinach and Sun-Dried Tomato Breakfast Biscuits Recipe
These Healthy Meal Prep Breakfast Biscuits are a high-protein, flavorful start to your day, packed with nutrient-rich spinach, sun dried tomatoes, and aromatic spices. Perfect for balancing blood sugar, these savory biscuits combine the creaminess of Greek yogurt with the wholesomeness of almond and coconut flours, topped off with a golden cheese crust. Ideal for busy mornings, they can be made ahead, stored, and reheated for a quick, nutritious breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Ingredients
Vegetables and Herbs
- 2 cups chopped spinach
- 1/4 to 1/2 cup chopped onion (about a quarter of a large onion)
- 1/2 cup chopped sun dried tomatoes
- 2 tablespoons fresh basil (optional)
Wet Ingredients
- 6 large eggs
- 1/2 cup Greek yogurt
Dry Ingredients & Spices
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 3/4 cup almond flour
- 1/4 cup coconut flour (or use all almond flour as alternative)
- 1/4 cup ground flaxseeds (optional)
- 1/2 teaspoon baking powder
Topping
- 1 cup shredded cheese blend
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sauté Vegetables: Heat a pan over medium heat. Add the chopped spinach, onion, fresh basil, and sun dried tomatoes. Cook for 5 to 8 minutes until the vegetables are tender but still crisp. Allow the mixture to cool slightly so it doesn't scramble the eggs when combined.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, salt, pepper, garlic powder, paprika, and dried oregano until smooth. Stir in the cooled sautéed vegetables.
- Add Dry Ingredients: Incorporate the almond flour, coconut flour, ground flaxseeds, and baking powder into the wet mixture. Stir well, then let the batter sit for 5 minutes to thicken, allowing the flours to absorb moisture.
- Portion Biscuits: Using a large cookie scoop or a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet. The batter may spread slightly; aim for about 10 biscuits.
- Add Cheese Topping: Sprinkle shredded cheese evenly on top of each biscuit for a delicious cheesy crust after baking.
- Bake Biscuits: Bake in the preheated oven for approximately 25 minutes, or until the biscuits are firm to the touch and golden brown on top.
- Cool and Store: Allow the biscuits to cool completely on a wire rack. Store any leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about one minute before serving for a convenient, warm breakfast.
Notes
- You can use all almond flour instead of coconut flour if preferred.
- Ground flaxseeds are optional but add extra fiber and omega-3 fatty acids.
- Fresh basil is optional and can be omitted if unavailable.
- Make sure to cool the sautéed vegetables slightly before mixing with eggs to prevent cooking the eggs prematurely.
- Reheat biscuits in the microwave or toaster oven for best texture.
- These biscuits freeze well; freeze cooked biscuits in airtight containers and thaw before reheating.
