Go Back

Egg Biscuits with Sun-Dried Tomatoes and Spinach

These delicious Egg Biscuits are infused with sun-dried tomatoes and fresh spinach, making for a hearty breakfast or snack that uses leftover ingredients creatively.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, chilled and cubed Ensure the butter is cold for a flaky texture.
  • 3/4 cup milk
  • 2 large eggs
Main Ingredients
  • 1 cup shredded cheese (cheddar or your choice) Experiment with different cheeses for varied flavors.
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach, chopped Can be substituted with other greens like kale or arugula.
  • to taste black pepper For added spice, consider adding some red pepper flakes.

Method
 

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

Notes

Best served warm, enjoy plain or with butter or cream cheese. Pairs nicely with a fresh salad or soup. Store in an airtight container for up to three days at room temperature, or freeze for longer storage.