Easy Sun Dried Tomato + Spinach Egg Biscuits

• portions: 10 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

2 tsp olive oil

1/2 cup onion, (diced)

2 handfuls baby spinach, (rough chop)

1 large clove garlic, (minced)

6 eggs, (lightly beaten)

1/2 cup sun dried tomatoes, (rinsed off + patted dry)

1/2 cup cottage cheese

3/4 cup almond flour

1/4 cup coconut flour

1/2 tsp baking powder

salt + pepper, (to taste)

1/2 cup shredded mozzarella

1/4 cup shredded parmesan

Instructions

Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.

Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for 2 minutes. Next, add in the spinach and garlic and sauté until just wilted - 1 minute. Then remove from the burner, transfer to a paper towel lined plate and set aside.

In a large bowl, add in the eggs, spinach mixture, sun dried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, parmesan and mix until combined. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Gently press down and top with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.

Nutrition

• Calories: 159 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 106 mg
• Sodium: 193 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 9 g