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Healthy Spinach, Sun-Dried Tomato, and Cheese Breakfast Biscuits Recipe

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4.2 from 12 reviews

These healthy meal prep breakfast biscuits are a high-protein, flavorful start to your day. Packed with nutritious spinach, sun-dried tomatoes, and aromatic spices, they strike a perfect balance to keep your blood sugar stable. Topped with melted cheese and baked to a golden brown, these biscuits are a convenient and delicious way to fuel your mornings throughout the week.

Ingredients

Vegetables and Herbs

  • 2 cups spinach, chopped
  • 1/4 to 1/2 cup onion, finely chopped (about a quarter of a large onion)
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tbsp fresh basil, chopped (optional)

Wet Ingredients

  • 6 large eggs
  • 1/2 cup Greek yogurt

Dry Ingredients

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 cup almond flour
  • 1/4 cup coconut flour (or substitute with all almond flour)
  • 1/4 cup ground flaxseeds (optional)
  • 1/2 tsp baking powder

Topping

  • 1 cup shredded cheese blend

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
  2. Sauté Vegetables: Heat a pan over medium heat. Add chopped spinach, onion, basil (if using), and sun-dried tomatoes. Cook for 5 to 8 minutes until the vegetables are tender yet retain a slight crispness. Allow the mixture to cool for a few minutes to avoid cooking the eggs prematurely.
  3. Mix Wet Ingredients and Veggies: In a large bowl, whisk together the six eggs, Greek yogurt, salt, pepper, garlic powder, paprika, and dried oregano. Stir in the sautéed vegetables until the mixture is smooth and evenly combined.
  4. Add Dry Ingredients: Gently fold in the almond flour, coconut flour (or extra almond flour, if preferred), ground flaxseeds if using, and baking powder. Let the batter rest for 5 minutes to thicken and allow the flours to absorb moisture.
  5. Shape Biscuits: Using a large cookie scoop or a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet. The batter will spread slightly but that's expected. You should get about 10 biscuits in total.
  6. Add Cheese Topping: Sprinkle shredded cheese blend evenly on top of each biscuit to add a flavorful golden crust.
  7. Bake: Place the baking sheet in the oven and bake for approximately 25 minutes, or until the biscuits are firm to the touch and golden brown on top.
  8. Cool and Store: Allow the biscuits to cool completely on a wire rack. Store any leftovers in the refrigerator for up to 5 days. To reheat, microwave each biscuit for about one minute until warm and ready to enjoy.

Notes

  • You can substitute coconut flour with more almond flour if preferred, but keep in mind this may alter the texture slightly.
  • Ground flaxseeds are optional but add extra fiber and nutrients.
  • For a dairy-free version, use a non-dairy yogurt substitute and omit or replace the cheese topping.
  • These biscuits are best enjoyed fresh but keep well refrigerated for up to 5 days.
  • Reheat gently in the microwave to maintain moisture and softness.

Find it online: https://cookedbygrace.com/healthy-spinach-sun-dried-tomato-and-cheese-breakfast-biscuits-recipe/