Sun-Dried Tomato & Spinach Egg Biscuits: 6 Amazing Delightful Bites
Savory egg-based biscuits with sun-dried tomatoes, spinach, and cheese, baked into convenient handheld portions.
Ingredients
Scale
6 large eggs
1/4 cup milk
1/2 cup chopped sun-dried tomatoes
1 cup chopped spinach
1/2 cup shredded mozzarella cheese
1/3 cup flour (or gluten-free alternative)
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Whisk eggs and milk until smooth.
- Stir in tomatoes, spinach, and cheese.
- Add flour, baking powder, and seasonings.
- Mix gently and fold in olive oil.
- Fill muffin tin cups three-quarters full.
- Bake for 18–22 minutes until set.
- Cool slightly before serving.
Notes
Drain tomatoes well to avoid excess moisture.
Do not overbake for best texture.
Store in refrigerator for easy meal prep.