Gluten 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
Scale
- 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
Find it online: https://yummywords.com/gluten-free-sun-dried/