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