Go Back

Savory Egg Biscuits

These savory egg biscuits are a quick, protein-rich breakfast option that is kid-approved and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 4 large eggs Use room-temperature eggs for best rise.
  • 1 cup almond flour Keeps the biscuits low in carbs.
  • 1/4 cup milk Can use dairy or non-dairy milk.
  • 1 teaspoon baking powder Helps the biscuits rise.
  • Salt to taste salt
  • Pepper to taste pepper
Mix-ins
  • 1/4 cup sun-dried tomatoes, chopped Chop small for even distribution.
  • 1 cup fresh spinach, chopped Fold gently to prevent wilting.
  • 1/2 cup grated cheese (optional) For a melty top.
Other
  • Olive oil olive oil or cooking spray for greasing Grease muffin tin before pouring batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs and milk until well combined.
  3. Stir in the almond flour, baking powder, salt, and pepper until a smooth batter forms.
  4. Fold in the chopped sun-dried tomatoes and spinach.
Baking
  1. Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle cheese on top if using.
  3. Bake for 15-20 minutes or until the biscuits are set and lightly golden on top.
  4. Allow them to cool slightly before removing from the tin.

Notes

Serve these warm with a side of fresh fruit. Store in an airtight container in the fridge for 4–5 days. For freezing, place on a tray until firm, then transfer to a freezer bag for up to 2 months.