Name: Savory Protein-Packed Egg Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 large Eggs; 1/2 cup Sun-dried tomatoes, chopped; 1 cup Spinach, chopped; 1 cup Almond flour; 1 tsp Baking powder; 1/2 tsp Salt; 1/4 tsp Pepper; 1/2 cup Cheese (optional)

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why make this recipe

This recipe makes a quick, high-protein snack or breakfast. It uses eggs, veggies, and almond flour. The biscuits bake fast and hold their shape. They work for meal prep and for a grab-and-go meal.

introduction

These Savory Protein-Packed Egg Biscuits are simple and filling. They mix eggs with sun-dried tomatoes and spinach for bright flavor. The almond flour keeps them low in carbs and adds texture. You can change small things to suit your taste. If you like Mediterranean flavors, check this idea for more inspiration: Mediterranean eggplant recipes.

how to make Savory Protein-Packed Egg Biscuits

Make the dry mix and the egg mix. Combine them until even. Spoon into a muffin tin and bake. These steps help the biscuits hold together and bake evenly. For more ideas on similar simple savory bakes, see this page: Mediterranean eggplant recipes.

Ingredients :

Eggs
Sun-dried tomatoes
Spinach
Almond flour
Baking powder
Salt
Pepper
Cheese (optional)

Directions :

Preheat the oven to 350°F (175°C).
In a mixing bowl, beat the eggs and add chopped sun-dried tomatoes and spinach.
In another bowl, combine almond flour, baking powder, salt, and pepper.
Mix the dry ingredients into the egg mixture until well combined. Add cheese if desired.
Spoon the mixture into a greased muffin tin.
Bake for 15-20 minutes or until golden and set.
Let cool slightly before serving.

how to serve Savory Protein-Packed Egg Biscuits

Serve warm or at room temperature. They go well with a side salad, yogurt, or fresh fruit. They also fit into a lunch box or a quick breakfast plate.

how to store Savory Protein-Packed Egg Biscuits

Let biscuits cool completely. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a tray, then move to a freezer bag for up to 2 months. Reheat in the oven or microwave until warm.

tips to make Savory Protein-Packed Egg Biscuits

Chop sun-dried tomatoes small so each bite has even flavor.
Squeeze excess water from the spinach before mixing.
Use a spoon or cookie scoop for even portions.
Do not overmix; fold ingredients until just combined.
If the batter seems too wet, add a little more almond flour.

variation (if any)

Add cooked bacon or ham for more protein.
Swap spinach for kale or chopped bell pepper.
Use feta, cheddar, or goat cheese for different tastes.
Make mini muffins for appetizers or larger muffins for a full meal.

FAQs

Q: Can I use regular flour instead of almond flour?
A: You can, but texture and carbs will change. Use about the same amount and expect a different bake.

Q: Are these suitable for meal prep?
A: Yes. They store well in the fridge and freeze well for quick meals.

Q: Can I make these dairy-free?
A: Yes. Skip the cheese or use a dairy-free cheese substitute.

Q: How long do they keep in the freezer?
A: Up to 2 months. Thaw in the fridge or reheat from frozen.

Q: Can I use fresh tomatoes instead of sun-dried?
A: Yes, but drain and chop them well so the batter does not get too wet.

Conclusion

These Savory Protein-Packed Egg Biscuits make a fast and healthy option for busy mornings or snacks. For another take on breakfast protein biscuits with ideas you can adapt, try The Best Breakfast Protein Biscuits Recipe – Nourished by Nic.