If you’re looking for a quick, savory breakfast that’s packed with protein and flavor—these Sun-Dried Tomato & Feta Breakfast Biscuits Bites (or muffins?) are it! They come together in one bowl, bake up soft and cheesy, and are loaded with wholesome ingredients like eggs, cottage cheese, spinach, and almond flour. I love having these on hand for busy mornings, snack plates, or toddler lunches—they’re easy to prep ahead and reheat in seconds. Bonus: they taste like a mini breakfast quiche in biscuit form!
These breakfast biscuits were born out of needing something easy, filling, and toddler-approved during busy weeks. I had a handful of leftover ingredients—some eggs, spinach, a bit of feta—and decided to mix them into a quick, savory bake. Now they’ve become a regular in our routine! They’re especially great for meal prepping on Sundays, using up leftover greens or cheese, and making breakfast feel exciting without a ton of effort.
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Ingredients
These ingredients were chosen to keep the recipe simple, protein-packed, and full of flavor without needing anything fancy. Eggs and cottage cheese give the biscuits a fluffy, satisfying texture, while almond flour keeps them gluten-free and nutrient-dense. Feta and sun-dried tomatoes add a bold, savory punch, and spinach sneaks in a little green—because any time I can add a veggie to breakfast, I’m taking it!
- eggs
- almond flour
- cottage cheese
- baking powder
- garlic powder
- crumbled feta cheese
- chopped sun-dried tomatoes
- chopped spinach
- salt & pepper
See recipe card for quantities.
Instructions
- Step 1: Set oven to 375°F (190°C) and line a muffin tin or baking sheet with parchment or lightly grease. In a bowl, whisk together the eggs and cottage cheese until well combined.
- Step 2: Stir in the almond flour, baking powder, garlic powder, salt, and pepper until a thick batter forms.
- Step 3: Gently fold in the feta, sun-dried tomatoes, and chopped spinach. Use a spoon or scoop to form small biscuits in a muffin tin or spaced on a baking sheet.
- Step 4: Bake for 15-18 minutes (depending on size), or until the tops are golden and a toothpick comes out clean. Let cool slightly before serving warm or storing for later.
Hint: Make sure to chop the spinach finely so it mixes evenly throughout and isn’t stringy for toddlers. Also, pat dry sun-dried tomatoes if using oil-packed to avoid greasy batter.
Substitutions
These are already gluten-free, but here are some other substitutions:
- almond flour → use oat flour or gluten-free baking blend
- feta cheese → swap for shredded mozzarella, goat cheese, or dairy-free cheese
- cottage cheese → use plain Greek yogurt, ricotta cheese, silken tofu, or non-dairy yogurt
- spinach → use finely chopped kale or grated zucchini (squeezed dry)
Tbh the only egg substitute I’d use for these would be an actual egg replacer (egg beaters or JUST egg).
Variations
Swap out different veggies, cheese, and seasonings to create your own flavor!
- mini muffin bites – bake in a mini muffin tin for toddler-friendly size
- mediterranean vibes – add chopped olives or fresh herbs like basil or oregano
- southwest style – swap feta for shredded cheddar, use green chiles or red bell pepper, and add a dash of cumin
- bacon & broccoli – add chopped cooked bacon and finely chopped steamed broccoli
- zucchini & mozzarella – swap spinach for grated, squeezed zucchini, and use shredded mozzarella
Equipment
If forming into biscuits, you’d really just need a mixing bowl and baking sheet! If you want to make mini muffins like I did here, then you’ll need a mini muffin pan.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Reheat in microwave, toaster oven, or air fryer.
Tiff’s Tip
These are great for breakfast on-the-go or packed into lunchboxes! You can also cut them into quarters for little hands or serve with a side of fruit or avocado for a balanced toddler meal.
FAQ
Since eggs are the base here, a direct sub won’t work 1:1 (unless using an actual egg replacer)—but let me know if you want an egg-free version, and I’ll help adjust!
Yes—oat flour works as a nut-free alternative, but texture will be slightly softer.
Definitely! Try goat cheese or shredded cheddar if your little one prefers a milder flavor.
Related
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Pairing
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Recipe
Sun-Dried Tomato & Feta Breakfast Biscuits
Equipment
Ingredients
- 4 large eggs
- 1 cup almond flour
- ½ cup cottage cheese
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ cup crumbled feta cheese
- ¼ cup chopped sun-dried tomatoes oil-packed or dried—pat dry if oily
- 1 handful chopped spinach about ½ cup loosely packed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven – Set oven to 375°F (190°C) and line a muffin tin or baking sheet with parchment or lightly grease.
- Mix wet ingredients – In a bowl, whisk together the eggs and cottage cheese until well combined.
- Add dry ingredients – Stir in the almond flour, baking powder, garlic powder, salt, and pepper until a thick batter forms.
- Fold in extras – Gently fold in the feta, sun-dried tomatoes, and chopped spinach.
- Scoop & shape – Use a spoon or scoop to form 9–10 small biscuits in a muffin tin or spaced on a baking sheet.
- Bake – Bake for 15-18 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool & serve – Let cool slightly before serving warm or storing for later.
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