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Golden keto egg biscuit with spinach, sun-dried tomatoes, and melted cheese served on a plate for a low-carb breakfast.
Nimble Chef

Keto Egg Biscuits with Sun-Dried Tomatoes and Spinach

These fluffy keto egg biscuits are packed with eggs, cheese, spinach, and sun-dried tomatoes for a savory, gluten-free, low-carb breakfast. Perfect for meal prep, they bake up golden with crisp edges and a soft, soufflé-like center.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American, Keto
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/2 cup blanched almond flour
  • 1/3 cup shredded mozzarella or cheddar cheese
  • 1/4 cup chopped sun-dried tomatoes, drained
  • 1/2 cup fresh spinach, roughly chopped
  • 2 tbsp softened cream cheese
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • salt, to taste
  • black pepper, to taste
  • 1 pinch dried oregano or Italian seasoning (optional)

Equipment

  • mixing bowl
  • Whisk
  • measuring cups and spoons
  • muffin tin
  • silicone muffin cups (optional)
  • oven

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a muffin tin generously or line with silicone muffin cups.
  2. Whisk the eggs with the softened cream cheese until mostly smooth. A few small lumps are fine.
  3. Stir in the almond flour, baking powder, garlic powder, salt, and black pepper until combined.
  4. Fold in the shredded cheese, chopped sun-dried tomatoes, and spinach. Reserve a little cheese for topping if desired.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–22 minutes until golden and a toothpick inserted comes out clean.
  6. Let the biscuits cool in the pan for 5 minutes before removing. Serve warm or store for later.

Notes

Pat the sun-dried tomatoes dry before chopping to avoid greasy biscuits. Use finely ground blanched almond flour for the best texture. Let eggs come to room temperature before mixing for fluffier biscuits. Store refrigerated for up to 5 days or freeze individually. Delicious served warm with butter, avocado, or scrambled eggs.