Oh my goodness, you guys HAVE to try these! If you’re like me and you used to think cooking anything savory before 9 AM was impossible, stop right there. These High Protein Sun Dried Tomato Spinach Egg Biscuits are about to change your whole week. Seriously, when I first started trying to eat healthier, the sheer number of recipes that turned out dry or tasted like cardboard was depressing.
But these? They are the real deal—so incredibly soft, packed with savory flavor from the sun-dried tomatoes, and they are the ultimate make-ahead breakfast solution. I remember trying to make savory muffins for my first meal prep attempt, and they came out dense and rubbery. I almost gave up on breakfast entirely!
This recipe is foolproof, even if you’re scared of your oven. It’s mostly just blending and folding. They come out fluffy, not rubbery, and they taste gourmet even though you just pulled them out of a muffin tin. Trust me, these High Protein Sun Dried Tomato Spinach Egg Biscuits are going to be your new secret weapon for busy mornings! 
Why You Will Love These High Protein Sun Dried Tomato Spinach Egg Biscuits
I know you’re looking for something that tastes amazing but doesn’t require you to wake up at 5 AM. That’s exactly what these egg biscuits deliver! They’re shockingly simple to put together, especially when you’re still half-asleep. They check all the boxes: high protein to keep you full, big savory flavor, and you can make a whole batch on Sunday for the week.
Quick Assembly for Busy Mornings
You literally need about ten minutes of active work before these go into the oven. Ten minutes! That’s faster than waiting for the coffee maker to finish brewing sometimes. You just throw the wet stuff in the blender, stir in the dry bits, and scoop. It’s so easy, even I can do it before my second cup of coffee.
Flavor Profile of High Protein Sun Dried Tomato Spinach Egg Biscuits
Forget bland egg cups! The flavor here is just wonderful. The sun-dried tomatoes give this deep, slightly sweet, intense tomato punch that is just fantastic against the mild, creamy egg base. Then you get that earthy freshness from the spinach. It’s salty, savory, and tastes way more complex than the effort you put in! If you love sun-dried tomato flavor, you might also enjoy this sun-dried tomato pesto with pine nuts.
Equipment Needed for High Protein Sun Dried Tomato Spinach Egg Biscuits
Even though these are easy, we need the right tools to get that perfect, soft texture and avoid sticking. Safety first, always! Make sure your blending container is securely locked before you start mixing those eggs. We want fluffy biscuits, not egg splatter all over the kitchen ceiling, right? You can find more helpful kitchen tips on our Medium page.
Essential Baking Gear
- A reliable blender for getting that base super smooth.
- A standard 12-cup muffin tin—don’t use mini ones unless you adjust the time!
- A large mixing bowl for folding everything together gently at the end.
- A silicone spatula for folding and scraping down the sides.
- A light-duty cooking spray or some butter for prepping the tin.
Gathering Your High Protein Sun Dried Tomato Spinach Egg Biscuits Ingredients
Okay, this is where we nail the texture! Even though this recipe is super forgiving, baking is still science, so we need to be a little precise with the amounts, especially the flour and the liquids. Don’t eyeball the almond flour—that stuff acts differently than regular flour, and we need that structure for our High Protein Sun Dried Tomato Spinach Egg Biscuits to hold together.
I always lay everything out on the counter before I even turn the oven on. It just makes the whole process smoother, and you won’t forget that vital teaspoon of baking powder. When you’re dealing with eggs and cottage cheese, precision matters because we are skipping traditional flour entirely, which means every ingredient is doing a huge job!
Ingredient Clarity and Preparation Guide
Let’s talk specifics so you get that perfect, savory bite every time. Read these amounts carefully before you start mixing:
- You need exactly 8 large eggs. No medium or jumbo here; we need that specific protein base.
- For creaminess, grab 1 cup low-fat cottage cheese. Don’t substitute this with ricotta; the texture won’t be the same when blended smooth!
- We use 1 cup almond flour. I prefer blanched almond flour if you have it, but regular works just fine. If you are interested in other recipes using almond flour, check out this almond flour banana bread.
- Don’t forget the flavor bombs! You’ll need 1/3 cup chopped sun dried tomatoes packed in oil, drained. You MUST drain the oil really well, or your biscuits will be greasy and won’t set properly. Pat them dry a bit if you can!
- For your greens, measure out 1 cup chopped fresh spinach. I just roughly chop it; it wilts down beautifully.
- We also need 1/2 cup of mozzarella, 1 teaspoon of baking powder, and the salt and pepper.
Step-by-Step Instructions for High Protein Sun Dried Tomato Spinach Egg Biscuits
This process is incredibly straightforward, which is why I love it for meal prepping. We move fast in the beginning, which is why having everything measured out beforehand—your mise en place, as the fancy chefs say—is so important. We are aiming for a smooth, uniform base, and then we introduce our yummy mix-ins gently so we don’t deflate all that air we’re creating!
Blending the Base Mixture
First things first, make sure your oven is set to 350°F. Go ahead and lightly grease your muffin tin now, too—don’t skip this, or you’ll be scraping for days later! Now for the blender. This is the key to getting that velvety texture instead of a grainy bite.
Toss in your 8 large eggs and the 1 cup of low-fat cottage cheese. Put the lid on tight! Blend this until it looks completely uniform—think smooth pancake batter, not chunky cottage cheese soup. This takes maybe a minute or two. You want zero lumps of cottage cheese remaining; that’s what gives us the incredible soft texture later on. If you are looking for other savory breakfast ideas, see our savory egg skillet meal.
Once it’s perfectly smooth, pour that liquid mixture right into your big mixing bowl. Don’t worry about washing the blender; that’s a good sign!
Incorporating Dry Ingredients and Fillings
Now that we have our wet base ready, we need to give it some structure. Whisk in your 1 cup of almond flour, the teaspoon of baking powder, the kosher salt, and the pepper. Whisk just until everything is incorporated and there aren’t any dry pockets of almond flour floating around. Don’t overmix this part; we are just combining.
This next part is where the magic happens, and we need to use a gentle hand—we don’t want to crush our fillings! Gently fold in the mozzarella cheese, those beautiful, drained sun-dried tomatoes, and the chopped fresh spinach. Use your spatula and bring the ingredients up from the bottom of the bowl and over the top. Fold until everything looks evenly distributed throughout the batter. You should see little flecks of red and green everywhere! 
Baking and Setting the Egg Biscuits
Time to scoop! Divide that batter evenly among your 10 prepared muffin cups. I usually use a 1/4 cup measure to keep them consistent, but just eyeball it so they are roughly the same height. Don’t fill them right to the very top, leave a little bit of space for them to puff up a bit.
Pop that tin into your preheated 350°F oven. They will need about 22 to 25 minutes to bake. You’ll know they are done because the tops will look lightly golden, and the centers will look completely set—no wobble when you gently tap the side of the pan. If you’re nervous, you can always check the internal temperature; we want them to hit 160°F to be safe. Once they look done, pull them out, but resist the urge to pop them out immediately! Let them rest right there in the pan for 5 minutes. This short cooling time helps them firm up so they don’t collapse when you try to remove them.
Tips for Perfect High Protein Sun Dried Tomato Spinach Egg Biscuits
We’ve all been there—you follow the recipe exactly, and it still comes out a little weird. Don’t let that happen to your beautiful savory egg biscuits! Since these rely so heavily on the eggs setting correctly, a couple of tiny adjustments can make the difference between a great make-ahead breakfast and one that’s a little sad by Wednesday.
Achieving Even Baking
The biggest rookie mistake I see people make is overfilling those muffin cups. Remember, we aren’t using traditional flour to give it structure, so if you pack them too full, the middle won’t cook before the edges start burning! Keep that batter level about 3/4 of the way up. Also, if you’re using a dark metal tin, they might cook faster, so start checking at 20 minutes. If you are worried about that internal temperature, just grab a quick-read thermometer—160°F is the magic number for safety and a perfectly set center.
Ingredient Swaps for Your High Protein Sun Dried Tomato Spinach Egg Biscuits
I love the spinach and mozzarella combo, but sometimes you need to switch things up to keep things interesting throughout the week! If you don’t have spinach on hand, you can absolutely swap it for finely chopped kale, but make sure you wilt it slightly first in a pan or the microwave so it doesn’t add too much bulk to the batter. For the cheese, if you want to boost the protein even more, swap the mozzarella for a sharp white cheddar—it melts beautifully and adds a nice tangy kick. The key is keeping the volume of the vegetable and the cheese roughly the same so you don’t throw off the liquid balance in your High Protein Sun Dried Tomato Spinach Egg Biscuits.
Storing and Reheating Your Make-Ahead Breakfast
The whole point of making these delicious egg biscuits is so you don’t have to cook during the week, right? If you don’t eat them all in the first two days, you need to store them properly. These savory breakfast treats hold up really well, but you have to treat them right so they don’t get soggy or dry out in the fridge!
Best Practices for Storing High Protein Sun Dried Tomato Spinach Egg Biscuits
Once they are completely cooled—and I mean completely cooled, or you’ll get condensation and sogginess—you can put them away. For the fridge, use an airtight container. They stay wonderfully fresh for about four days this way. If you realize you made way too many, the freezer is your best friend! They freeze like a dream, which is perfect for those super busy weeks ahead. Follow us on Facebook for more quick meal ideas!
Storage and Reheating Table
| Storage Location | Duration | Reheating Method | Reheating Time |
|---|---|---|---|
| Refrigerator | Up to 4 days | Microwave or Oven | 15-30 seconds (Microwave) or 5 minutes (Oven) |
| Freezer | Up to 2 months | Microwave (thawed) or Oven (frozen) | 45-60 seconds (Microwave) or 10-12 minutes (Oven) |
Frequently Asked Questions About Egg Biscuits
I get so many questions about these, especially since they are a little different from your standard flour biscuit. People always want to know about texture because they are worried about them turning rubbery, or how best to store them since they are so good for meal prep. Here are the things I hear most often when people are trying these savory egg biscuits for the first time!
Can I Freeze These Biscuits for Later?
Absolutely, you can freeze them! That’s one of the best parts about making a big batch of these High Protein Sun Dried Tomato Spinach Egg Biscuits. Once they are totally cool, wrap each biscuit individually in plastic wrap, and then toss them all into a heavy-duty freezer bag. They hold up beautifully in the freezer for up to two months. When you want one, just pull it out and microwave it for about 45 seconds, and it’s like it was just baked!
Are These Biscuits Truly Low Carb?
Yes, they really stack up as a fantastic low carb breakfast option! Because we are using almond flour instead of wheat flour, the carbohydrate count stays really low—only about 5 grams per biscuit, which is amazing for keeping you full but not spiking your energy. That high protein content from the eggs and cottage cheese is what keeps you satisfied until lunch. It’s a winner for anyone watching their carbs!
Share Your High Protein Sun Dried Tomato Spinach Egg Biscuits Experience
I truly hope these savory egg biscuits become your new favorite breakfast staple! I put a lot of love into perfecting this recipe so you wouldn’t have to struggle with dry, disappointing egg cups. If you try them out this week, please come back and let me know how they turned out in the comments below. You can also share your creations on Pinterest!
Did you love the sun-dried tomatoes? Did they last all week in your fridge? Rate the recipe below—I can’t wait to hear all about your success!
Print
8 Amazing High Protein Sun Dried Tomato Spinach Egg Biscuits
- Total Time: 35 minutes
- Yield: 10 biscuits
- Diet: Vegetarian
Description
These high protein egg biscuits are soft, savory, and baked with sun dried tomatoes and spinach. They make an easy make-ahead breakfast.
Ingredients
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1 cup almond flour
- ½ cup shredded mozzarella cheese
- ⅓ cup chopped sun dried tomatoes packed in oil drained
- 1 cup chopped fresh spinach
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a muffin tin.
- Add the eggs and cottage cheese to a blender and blend until smooth.
- Transfer the mixture to a bowl. Stir in the almond flour, baking powder, salt, and black pepper.
- Fold in the mozzarella cheese, sun dried tomatoes, and spinach until evenly distributed.
- Divide the batter evenly among the muffin cups.
- Bake for 22 to 25 minutes until the centers are set and the tops are lightly golden.
- Cool for 5 minutes before removing from the pan.
Notes
- Eggs should be fully set and reach an internal temperature of 160°F before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
