Savory Keto Egg Biscuits with Spinach, Sun-Dried Tomatoes & Herbs
Keto-friendly, gluten-free egg biscuits with sun-dried tomatoes and spinach. Perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 biscuits 1x
Ingredients
Scale
6 large eggs
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
1 cup fresh spinach, finely chopped
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil or melted butter
1/4 teaspoon dried basil or oregano (optional)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with silicone liners or grease with olive oil.
- Whisk eggs until frothy. Add almond flour, Parmesan, baking powder, garlic powder, salt, and pepper; mix until uniform.
- Fold in sun-dried tomatoes, spinach, and optional herbs.
- Divide batter into muffin cups, filling 3/4 full. Drizzle with olive oil/butter.
- Bake 18–22 minutes until golden and toothpick comes out clean. Cool 5–10 minutes.
Notes
For extra richness, add cream cheese or mozzarella. Swap almond flour with coconut flour as needed. Add bacon, roasted peppers, or herbs for flavor variations.