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!
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.
Tried this recipe?Let us know how it was!