Egg Biscuits with Sun-Dried Tomatoes and Spinach are a warm, savory, and comforting breakfast that feels both simple and gourmet. I first made these when I wanted something different from plain eggs and toast. I wanted a recipe that was easy but still felt special—and this one did not disappoint.
The rich flavor of sun-dried tomatoes combined with fresh spinach creates a perfect balance of tangy and earthy taste. When mixed with soft eggs and baked into biscuit form, the result is fluffy, golden bites that are full of flavor and nutrition. These biscuits are perfect for breakfast, brunch, or even a light snack during the day.
What makes this recipe unique is how it turns everyday ingredients into something that feels like a café-style dish, right from your own kitchen.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Servings: 8–10 biscuits
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk (or almond milk)
- 1/3 cup chopped sun-dried tomatoes (drained if in oil)
- 1/2 cup fresh spinach, finely chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup olive oil or melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Ingredient Notes & Substitutions
- Use whole wheat flour for a healthier version.
- Replace cheese with feta for a tangy Mediterranean taste.
- Frozen spinach can be used, but make sure to squeeze out extra water.
- Add herbs like oregano or basil for extra flavor.
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F). This ensures even baking and helps the biscuits rise properly. Lightly grease a baking tray or line it with parchment paper.
Step 2: Prepare the Vegetables
Chop the spinach finely and cut the sun-dried tomatoes into small pieces. If your tomatoes are stored in oil, pat them dry with a paper towel to remove excess oil. This helps keep the biscuits from becoming too greasy.
Step 3: Mix the Wet Ingredients
In a large bowl, crack the eggs and whisk them well until smooth. Add milk and olive oil (or melted butter). Continue whisking until the mixture becomes slightly creamy and well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, mix flour, baking powder, salt, black pepper, and garlic powder. This ensures that the baking powder is evenly spread, helping the biscuits rise evenly.
Step 5: Make the Batter
Slowly add the dry ingredients into the wet mixture. Stir gently until a thick batter forms. Do not overmix, as this can make the biscuits dense.
Step 6: Add Fillings
Fold in chopped spinach, sun-dried tomatoes, and shredded cheese. Mix lightly so all ingredients are evenly distributed throughout the batter.
Step 7: Shape the Biscuits
Scoop the batter using a spoon and drop it onto the prepared baking tray. Shape lightly into biscuit rounds. Leave some space between each biscuit as they will expand during baking.
Step 8: Bake
Place the tray in the oven and bake for 18–22 minutes. The biscuits should turn golden brown on top and feel firm to touch. You can insert a toothpick to check if they are fully cooked.
Step 9: Cool and Serve
Remove from the oven and let them cool for 5–10 minutes. Serve warm for the best flavor and texture.
Expert Tips & Variations
- Add cooked chicken or turkey for extra protein
- Sprinkle sesame seeds on top before baking for a crunchy finish
- Use feta cheese and olives for a Mediterranean version
- Serve with yogurt dip or garlic sauce for extra flavor
- Make mini biscuits for snacks or lunchboxes
Nutritional Information
- Calories: 140–180 kcal
- Protein: 6–8g
- Carbohydrates: 10–14g
- Fat: 8–10g
Dietary Labels
- High Protein
- Vegetarian (if no meat added)
- Meal Prep Friendly
Storage & Reheating
Storage
Store biscuits in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze for up to 2 months. Place in freezer-safe bags after cooling completely.
Reheating
- Microwave: 30 seconds
- Oven: 5–7 minutes at 160°C
- Air fryer: 3–4 minutes for crispy edges
1. Can I make these biscuits without flour?
Yes, but the texture will change. You can try almond flour or oat flour as alternatives.
2. Why are my biscuits dense?
Overmixing the batter or using too much flour can make them dense. Mix gently.
3. Can I use dried spinach instead of fresh?
Fresh is best, but you can use frozen spinach after removing excess water.
4. Are these good for meal prep?
Yes, they store well and can be reheated quickly, making them perfect for busy days.