Keto Sun-Dried Tomato & Spinach Egg Biscuits

If your mornings usually end with a granola bar eaten in the car, these egg biscuits are here to fix that. They come together in one bowl, they bake in under twenty minutes, and every bite is loaded with melty cheese, wilted spinach, and the deep, almost sweet tang of sun-dried tomatoes. No flour, no sugar, no fuss.

These keto sun-dried tomato and spinach egg biscuits use eggs as the main structure, with a small amount of almond and coconut flour to hold everything together. The result is a biscuit that's tender in the middle, lightly golden on the outside, and sturdy enough to grab with one hand on your way out the door. Make a batch on Sunday, and you've got breakfast covered through Thursday.

What makes this combination work so well is the contrast: mild, custardy eggs against the concentrated, almost sun-kissed flavor of the tomatoes, with spinach adding a fresh, slightly earthy note in between. Cottage cheese and two melty cheeses keep every bite soft instead of rubbery, which is a common problem with all-egg bakes. You don't need any special equipment either, just a skillet, a mixing bowl, and a baking sheet.

Why You'll Love This Recipe

• One bowl, one pan. Everything mixes in a single bowl and bakes on one sheet, so cleanup takes minutes.
• Genuinely low-carb. With almond and coconut flour standing in for regular flour, each biscuit stays keto-friendly without sacrificing texture.
• Meal-prep gold. They hold up beautifully in the fridge or freezer, so one batch can carry you through a busy week.
• Big flavor, simple ingredients. Sun-dried tomatoes and spinach do a lot of heavy lifting, so you don't need a long ingredient list to get a savory, restaurant-worthy bite.
• Naturally gluten-free. No wheat flour means these fit easily into gluten-free routines too.

Ingredients You'll Need

Here's what goes into the batter and why each ingredient earns its spot.

• 6 large eggs – the backbone of the recipe. Eggs provide structure and protein, so don't reduce them.
• 0.5 cup almond flour – gives the biscuits a soft, slightly nutty crumb. Use a finely ground blanched almond flour for the best texture.
• 2 tbsp coconut flour – helps absorb moisture and firms up the batter. Coconut flour is very absorbent, so don't swap it for more almond flour without adjusting the liquid.
• 1 tsp baking powder – for lift, so the biscuits aren't dense.
• 0.5 tsp salt and 0.25 tsp black pepper – basic seasoning; adjust to taste.
• 0.5 cup cottage cheese – adds moisture and a boost of protein. No cottage cheese on hand? Sour cream or plain Greek yogurt work as a substitute.
• 0.33 cup chopped sun-dried tomatoes – oil-packed tomatoes give the richest flavor; just pat them dry first so they don't add excess oil to the batter. Dry-packed tomatoes work too, and taste slightly more concentrated.
• 1 cup chopped fresh spinach – wilted down before mixing in, so it doesn't release extra water into the batter.
• 0.5 cup shredded mozzarella cheese – for that classic pull of melty cheese.
• 0.25 cup grated parmesan cheese – adds a salty, savory depth.
• 0.25 cup diced onion and 2 cloves garlic, minced – sautéed briefly to soften and mellow their sharpness.
• 1 tbsp olive oil – for sautéing the onion, garlic, and spinach.

Substitution notes: If you need this dairy-free, swap the cottage cheese for dairy-free yogurt and use your favorite plant-based shredded cheese. Kale or arugula can replace spinach if that's what you have on hand, and chopped roasted red peppers make a nice stand-in if you're not a fan of sun-dried tomatoes.

How to Make Keto Sun-Dried Tomato & Spinach Egg Biscuits

1. Preheat and prep. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
2. Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add the onion and cook for about 2 minutes, until softened. Stir in the garlic and spinach and cook for another minute, just until the spinach wilts. Remove from the heat and let cool slightly.
3. Whisk the eggs. In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, sun-dried tomatoes, and the cooled spinach mixture until combined.
4. Add the dry ingredients. Add the almond flour, coconut flour, baking powder, salt, and pepper. Stir until a thick, scoopable batter forms, then fold in the mozzarella and parmesan.
5. Let it rest. Let the batter sit for about 5 minutes. This gives the coconut flour time to absorb moisture and thickens the batter so it holds its shape on the sheet.
6. Scoop and bake. Using a 1/4-cup scoop, portion the batter onto the prepared baking sheet, spacing the mounds a couple inches apart. You should get about 10 biscuits. Bake for 18 to 20 minutes, until golden on top and set in the center.
7. Cool slightly, then serve. Let the biscuits rest on the pan for 5 minutes before transferring them to a rack or plate. This short rest helps them firm up so they don't fall apart when you pick them up.

Tips for the Best Egg Biscuits

Dry your spinach and tomatoes well. Extra moisture is the number one reason egg biscuits turn out soggy instead of set. Blot the sautéed spinach with a paper towel and pat oil-packed tomatoes dry before chopping.

Don't skip the resting step. Five minutes may not seem like much, but it makes a real difference in how well the batter holds its shape once scooped.

Use a cookie scoop for even sizing. Consistent portions mean the biscuits finish baking at the same time, so you won't end up with some overdone and others undercooked.

Want to switch it up? Try cheddar or gruyère in place of mozzarella for a sharper flavor, add a pinch of red pepper flakes for heat, or stir in crumbled cooked bacon for a heartier version. These biscuits are also great alongside a simple green salad for lunch, or crumbled over roasted vegetables for a quick dinner side.

Storage and Reheating

Let the biscuits cool completely before storing, so they don't turn soggy from trapped steam.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer until firm, then transfer to a freezer bag or container for up to 2 months.
• Reheating: Warm refrigerated biscuits in the microwave for 20 to 30 seconds, or in a toaster oven for a few minutes if you want a crisper edge. Frozen biscuits can go straight into the microwave for about a minute, or thaw in the fridge overnight first.

Frequently Asked Questions

Are these egg biscuits actually keto-friendly? Yes. Because they rely on almond and coconut flour instead of wheat flour, each biscuit is naturally low in carbohydrates. Check the nutrition details in the recipe card below if you're tracking macros closely, since exact counts can shift slightly depending on the brands you use.

Can I use a different green instead of spinach? Absolutely. Chopped kale, arugula, or even finely grated zucchini all work well in place of spinach. Just make sure to cook out excess moisture first.

What can I use instead of cottage cheese? Sour cream or plain Greek yogurt are both good substitutes and will keep the biscuits just as moist.

Can I make these ahead of time? Yes, that's actually one of the best things about this recipe. Bake a batch, let it cool, and store it in the fridge or freezer so breakfast is ready to grab all week.

Why did my biscuits turn out watery in the middle? This usually means the spinach or tomatoes weren't dried well enough before mixing, or the batter didn't get its full 5-minute rest. Both steps matter more than they seem.

Can I bake these in a muffin tin instead? Yes, a greased muffin tin works well if you'd rather have a more uniform, cup-shaped biscuit. Fill each cup about two-thirds full and check for doneness around the same 18 to 20 minute mark.

Can I use egg substitutes? Since eggs provide most of the structure here, a commercial egg replacer can be used in a pinch, but expect a softer, less sturdy biscuit. This recipe is really built around real eggs.

Do I have to use oil-packed sun-dried tomatoes? No, dry-packed tomatoes work fine too and tend to give a slightly more concentrated, chewy bite. If you use dry-packed, soak them in warm water for about 10 minutes to soften before chopping.

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