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Sun-Dried Tomato & Feta Breakfast Biscuits

These savory, protein-packed breakfast biscuits are made with eggs, spinach, feta, and sun-dried tomatoes—perfect for busy mornings or toddler snacks!
Servings 12 mini biscuit bites
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
sundried tomato feta biscuit bites

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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