Easy Sun Dried Tomato + Spinach Egg Biscuits

• servings: 10 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

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

Directions

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
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Cholesterol: 106 mg
• Sodium: 193 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 9 g