Gluten Free Sun Dried Tomato Egg Biscuits are a delightful way to kickstart your day. These savory biscuits are soft, satisfying, and packed with the robust flavor of sun-dried tomatoes and fresh herbs. Whether you’re rushing out the door or looking for a nutritious snack, these protein-rich egg biscuits are the perfect solution. Plus, they’re completely gluten-free, making them suitable for anyone following a gluten-free diet. Let’s dive into this easy recipe!
Why You’ll Love This Gluten Free Sun Dried
This recipe offers numerous benefits that make it a must-try. First, these biscuits are made with gluten-free sun-dried tomatoes, ensuring you can enjoy them without gluten-related concerns. They are also high in protein, with about 8g of protein per biscuit, making them a great choice for breakfast or a snack. Additionally, they are versatile—perfect for meal prep and can be easily customized with your favorite herbs or cheeses. The use of almond flour keeps them light and flavorful, while the sun-dried tomatoes add a tangy depth. These egg biscuits are also suitable for anyone looking for sun-dried tomatoes gluten-free options and can be served warm or cold.
Ingredients for Gluten Free Sun Dried
Gather these items:
- 6 large eggs
- ½ cup almond flour
- ¼ cup sun-dried tomatoes (chopped, oil-packed or rehydrated)
- ¼ cup shredded cheese (cheddar, feta, or mozzarella)
- 2 tbsp chopped fresh basil or spinach
- ½ tsp baking powder
- ¼ tsp garlic powder
- Salt & pepper to taste
How to Make Gluten Free Sun Dried Step-by-Step
- Step 1: Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- Step 2: In a bowl, whisk eggs until well beaten.
- Step 3: Add almond flour, baking powder, garlic powder, cheese, sun-dried tomatoes, herbs, salt, and pepper. Mix well.
- Step 4: Pour mixture evenly into muffin cups (about ¾ full).
- Step 5: Bake for 18–20 minutes, or until set and golden on top.
- Step 6: Let cool slightly before removing.
Pro Tips for the Best Gluten Free Sun Dried
Keep these in mind:
- These biscuits store well in the fridge, making them perfect for meal prep.
- Consider using a mix of different cheeses for varied flavor.
- Feel free to swap in other herbs to suit your taste.
Best Ways to Serve Gluten Free Sun Dried
Enjoy these delicious biscuits warm with a side of fresh salad or as a quick snack. They pair wonderfully with dips made from gluten-free sun-dried tomatoes or can be used as a protein boost to any light meal. They are also fantastic for brunch with friends!
How to Store and Reheat Gluten Free Sun Dried
These biscuits can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave them for a few seconds or warm them in the oven. Perfect for sun-dried tomatoes for gluten-free meal prep!
Frequently Asked Questions About Gluten Free Sun Dried
What are gluten-free sun-dried tomatoes?
Gluten-free sun-dried tomatoes are simply tomatoes that have been dried without any gluten-containing ingredients. They are a flavorful addition to many dishes, including salads, pastas, and snacks.
Can I make Gluten Free Sun Dried ahead of time?
Absolutely! These biscuits can be made ahead of time and stored in the fridge, making them an ideal option for busy mornings or quick snacks throughout the week.
How do I avoid common mistakes with Gluten Free Sun Dried?
Make sure to measure your almond flour properly, as too much can lead to dense biscuits. Additionally, avoid overbaking them; they should be set but still moist inside.
Variations of Gluten Free Sun Dried You Can Try
Feel free to experiment with different types of cheese like feta or goat cheese for a tangy twist. You can also add ingredients like olives or diced bell peppers for extra flavor. For a spicy kick, consider adding red pepper flakes to the mixture. These variations make this dish a versatile staple in your gluten-free cooking repertoire.
For more delicious recipes, check out our breakfast category or try making easy avocado toast for a quick meal. You can also explore Mediterranean chickpea salad for a refreshing side dish!
PrintGluten Free Sun Dried Tomato Egg Biscuits Recipe
Savory egg biscuits packed with sun-dried tomatoes and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large eggs
- ½ cup almond flour
- ¼ cup sun-dried tomatoes (chopped, oil-packed or rehydrated)
- ¼ cup shredded cheese (cheddar, feta, or mozzarella)
- 2 tbsp chopped fresh basil or spinach
- ½ tsp baking powder
- ¼ tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- In a bowl, whisk eggs until well beaten.
- Add almond flour, baking powder, garlic powder, cheese, sun-dried tomatoes, herbs, salt, and pepper. Mix well.
- Pour mixture evenly into muffin cups (about ¾ full).
- Bake for 18–20 minutes, or until set and golden on top.
- Let cool slightly before removing.
Notes
- These biscuits store well in the fridge.
- Great for meal prep and on-the-go breakfasts.
Nutrition
- Serving Size: 1 biscuit
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg
Leave a Reply