Fluffy, cheesy, veggie-loaded biscuits that come together in one bowl and keep your mornings low-carb without tasting like a compromise.
If your weekday breakfast usually defaults to "grab something and run," these savory egg biscuits are about to become your new shortcut. They taste like a warm, cheesy bakery biscuit, but every bite is loaded with protein from eggs, cottage cheese, and a double hit of melty cheese. Tangy sun-dried tomatoes and tender spinach give them an indulgent flavor, while the almond- and coconut-flour base keeps them gluten-free and genuinely low in carbs. No special equipment, no fussy dough, no rolling pin in sight.
What makes them so doable is the method: essentially, one skillet for the veggies and one bowl for everything else. You sauté a little onion, spinach, and garlic, fold them into a quick egg batter, scoop, and bake. Twenty-something minutes later, you have a tray of golden, craggy-topped biscuits that hold their shape, reheat beautifully, and travel well in a lunch bag or a meal-prep container. Whether you are keto, watching carbs, gluten-free, or just trying to eat more vegetables before noon, this is the kind of recipe that quietly earns a permanent spot in your rotation.
Why you'll love this recipe
- High in protein, low in carbs. Eggs, cottage cheese, mozzarella, and parmesan stack up real protein per biscuit while keeping the carb count modest.
- One bowl, one skillet, minimal cleanup. The veggies get a quick sauté; everything else mixes in a single bowl. That is the whole project.
- Naturally gluten-free. Almond and coconut flour do the work of regular flour, so there is no wheat anywhere in the recipe.
- Meal-prep and freezer-friendly. Bake a batch on Sunday, and you are set with grab-and-go breakfasts all week.
- Endlessly adaptable. The base batter happily takes whatever cheese, greens, or add-ins you have on hand.
- Genuinely satisfying. Thanks to the protein and fat, these keep you full far longer than a typical carb-heavy breakfast.
Ingredients
- Olive oil (2 tsp). Just enough to soften the aromatics. Swap: avocado oil or a knob of butter.
- Onion, diced (1/2 cup / 80 g). Adds gentle sweetness and depth to the base. Swap: shallot or a couple of sliced scallions for a milder note.
- Baby spinach, roughly chopped (2 handfuls / 60 g). Wilts down fast and folds invisibly into the batter. Swap: chopped kale, Swiss chard, or thawed and well-squeezed frozen spinach.
- Garlic, minced (1 large clove). A little savory backbone. Swap: 1/4 tsp garlic powder if you are short on fresh.
- Eggs, lightly beaten (6). The main binder and protein source; they give the biscuits their structure. Swap: no good substitute here, as the eggs are the backbone of the recipe.
- Sun-dried tomatoes, rinsed and patted dry (1/2 cup / 55 g). The flavor star, bringing tang and a little chew. Swap: chopped roasted red peppers for a milder, sweeter version.
- Cottage cheese (1/2 cup / 105 g). Adds moisture and a protein boost without heaviness. Swap: ricotta, full-fat Greek yogurt, or sour cream.
- Almond flour (3/4 cup / 84 g). The primary low-carb flour keeps the crumb tender. Swap: oat flour or all-purpose flour if gluten is not a concern.
- Coconut flour (1/4 cup / 30 g). Absorbs moisture and helps the biscuits set. Swap: leave it out and add a little more almond flour, or use arrowroot.
- Baking powder (1/2 tsp). The lift that keeps them from baking into flat discs; make sure yours is fresh. Swap: a homemade mix of cream of tartar and baking soda.
- Salt and pepper, to taste. Season generously, since the eggs and flours need it. Swap: a pinch of Italian seasoning adds an easy flavor upgrade.
- Shredded mozzarella (1/2 cup / 56 g), plus extra for topping. Melty cheese pull and a golden top. Swap: any good melting cheese, like provolone or Monterey Jack.
- Shredded parmesan (1/4 cup / 25 g). A salty, savory finish. Swap: pecorino, asiago, or crumbled feta for a tangier twist.
How to make keto sun-dried tomato and spinach egg biscuits
- Heat the oven and prep the pan. Set your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
- Sauté the aromatics. Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes, until softened. Stir in the spinach and garlic and cook for roughly 1 minute more, just until the spinach wilts. Slide everything onto a paper-towel-lined plate to drain off excess moisture and cool slightly.
- Build the batter. In a large bowl, combine the lightly beaten eggs, the cooled spinach mixture, sun-dried tomatoes, and cottage cheese. Stir until evenly mixed.
- Add the dry ingredients and cheese. Mix in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Stir until you have a thick, evenly combined batter.
- Scoop and shape. Using a large scoop or measuring cup, drop portions of about 1/4 cup onto the prepared baking sheet, spacing them apart. Gently press the tops to flatten slightly, then sprinkle each one with a little extra mozzarella.
- Bake until golden. Bake for 22 to 25 minutes, until the tops are golden brown and the biscuits feel set. Let them cool in the pan for a few minutes before serving; they firm up as they rest.
How to serve it
- Straight from the tray while still warm, with a smear of butter or a dollop of Greek yogurt.
- Alongside a fried or poached egg and a few avocado slices for a fuller plate.
- With a simple side salad dressed in lemon and olive oil for a light lunch.
- Dipped into marinara or pesto for a pizza-night feeling without the crust.
- Topped with smashed avocado and chili flakes for a savory, brunch-worthy bite.
- Packed cold in a lunchbox, where they hold up well and taste great at room temperature.
Variations and swaps
- Make it meaty. Stir in cooked, crumbled sausage, crispy pancetta, or chopped bacon for a heartier biscuit.
- Go Greek. Swap the mozzarella and parmesan for crumbled feta and add a pinch of dried oregano.
- Add more veggies. Fold in shredded zucchini (squeezed dry), chopped roasted peppers, or sautéed mushrooms.
- Turn up the heat. A pinch of red pepper flakes or a little diced jalapeño gives them a gentle kick.
- Dairy-light version. Use a dairy-free cottage cheese alternative and a plant-based shredded cheese.
- Muffin-tin method. Spoon the batter into a greased muffin tin instead of onto a sheet so the biscuits stay tall and rounded rather than spreading.
- Herb it up. Fresh basil, dill, or chives brighten the whole batch.
Storage and meal prep
These biscuits are built for batch cooking. Once cooled completely, store them in an airtight container in the refrigerator for up to 4 days. They reheat well: warm them in the microwave for 20 to 30 seconds, or pop them in a 350°F oven or toaster oven for a few minutes to bring back the crisp top. Many people happily eat them cold straight from the fridge, which makes them ideal for grab-and-go mornings.
For longer storage, freeze the fully cooled biscuits in a single layer on a tray, then transfer them to a freezer bag once solid so they do not stick together. They keep well frozen for up to 2 to 3 months. Reheat from frozen in the oven or microwave until warmed through. If you are prepping for the week, a single batch gives you about ten biscuits, which is usually enough to cover breakfasts for one or two people from Monday through Friday.
Frequently asked questions
Are these biscuits actually keto? They are low in carbs thanks to the almond and coconut flour base, which makes them a strong fit for most low-carb and keto eating styles. Exact macros depend on the specific brands you use, so if you track closely, run the numbers on your own ingredients.
My batter looks wet. Did I do something wrong? The batter is meant to be thick and scoopable rather than pourable, but moisture can vary depending on your eggs, cottage cheese, and how well you drained the spinach. If it seems too loose, stir in an extra tablespoon or two of almond flour and let it rest for a couple of minutes before scooping.
Why did my biscuits come out flat? The most common culprit is baking powder that has lost its punch. Old leavening will not give you much rise. Check that yours is fresh, and if you want taller biscuits, bake the batter in a muffin tin so it cannot spread on a flat sheet.
Can I leave out the sun-dried tomatoes? Absolutely. You can simply omit them or swap in roasted red peppers, cooked mushrooms, or chopped olives. The base batter is forgiving and works with a wide range of savory add-ins.
Recipe Card
Keto Sun-Dried Tomato & Spinach Egg Biscuits
A savory, gluten-free, high-protein breakfast biscuit packed with spinach, sun-dried tomatoes, and melty cheese.
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Course: Breakfast, Snack
- Cuisine: American, Low-Carb
- Servings: 10 biscuits
Ingredients
- 2 tsp olive oil
- 1/2 cup (80 g) onion, diced
- 2 handfuls (60 g) baby spinach, roughly chopped
- 1 large clove of garlic, minced
- 6 eggs, lightly beaten
- 1/2 cup (55 g) sun-dried tomatoes, rinsed and patted dry
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (84 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 1/2 cup (56 g) shredded mozzarella, plus extra for topping
- 1/4 cup (25 g) shredded parmesan
Instructions
- Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes. Add the spinach and garlic and sauté for about 1 minute, until just wilted. Transfer to a paper-towel-lined plate and set aside to drain and cool.
- In a large bowl, combine the eggs, spinach mixture, sun-dried tomatoes, and cottage cheese. Mix until incorporated.
- Add the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, and parmesan. Mix until combined into a thick batter.
- Using a large scoop, transfer about 1/4 cup of batter per biscuit onto the baking sheet. Gently press down to flatten slightly and top each with a little extra mozzarella.
- Bake for 22 to 25 minutes, until golden brown on top. Cool briefly on the pan before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat for 20 to 30 seconds in the microwave, or enjoy cold.
- No spinach? Use kale. No coconut flour? Add more almond flour. No almond flour? Use oat flour or all-purpose flour (if gluten is not a concern).
- For taller biscuits, bake in a muffin tin and use fresh baking powder.
Approximate nutrition (per biscuit, based on 10 servings): Calories 159, Carbohydrates 7 g, Protein 9 g, Fat 11 g, Saturated Fat 3 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g, Trans Fat 0.01 g, Cholesterol 106 mg, Sodium 193 mg, Potassium 186 mg, Fiber 3 g, Sugar 1 g, Vitamin A 848 IU, Vitamin C 8 mg, Calcium 122 mg, Iron 1 mg.