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Egg Biscuits with Sun-Dried Tomatoes and Spinach

Deliciously easy biscuits filled with sun-dried tomatoes, fresh spinach, and cheese, perfect for breakfast, snacks, or as a side dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, cold and cubed Ensure butter is cold for best texture.
  • 1 cup milk
  • 2 large eggs
Add-ins
  • 1 cup sun-dried tomatoes, chopped You can substitute fresh tomatoes but reduce moisture.
  • 1 cup fresh spinach, chopped Feel free to mix other vegetables or herbs.
  • 1 cup shredded cheese (cheddar or mozzarella) Can customize with different cheeses.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the sun-dried tomatoes, spinach, and cheese.
  5. In a separate bowl, whisk together the milk and eggs.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Drop spoonfuls of the batter onto a greased baking sheet.
Baking
  1. Bake for 15-20 minutes or until golden brown.
  2. Let cool slightly before serving.

Notes

These biscuits are best served warm. You can enjoy them as is or with a dollop of sour cream. They pair well with a fresh salad or soup for a complete meal. If you have leftovers, store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. To reheat, place them in the oven for a few minutes to restore crispness.