Easy Sun Dried Tomato Spinach Egg Biscuits for a Healthy Breakfast
These Easy Sun Dried Tomato and Spinach Egg Biscuits are a perfect gluten-free breakfast option that are both flavorful and nutritious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup sun dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, baking powder, salt, and pepper.
- Add chopped sun dried tomatoes and spinach to the dry ingredients.
- In another bowl, beat the eggs and then combine with the dry mixture.
- Mix until well combined and form biscuit shapes.
- Place on a baking sheet and bake for 15-20 minutes until golden brown.
Notes
- For added flavor, consider mixing in herbs.
- These biscuits can be frozen for quick breakfast options later.
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg