Can I freeze Savory Egg Biscuits?

While it's not recommended to freeze these biscuits as they may lose their texture, you can make a double batch and store them in the fridge for up to three days instead. Reheating them in a toaster oven can help restore their original crispiness.

What cheese works best in Savory Egg Biscuits?

Cheddar and mozzarella are excellent choices for these biscuits due to their melting qualities and complementary flavors. You could also try feta or pepper jack for a unique twist.

Can I add other vegetables to the biscuits?

Absolutely! Feel free to experiment with other vegetables like bell peppers, zucchini, or mushrooms. Just make sure to cook and drain any moisture beforehand to maintain a good texture.

How do I make these biscuits gluten-free?

To make Savory Egg Biscuits gluten-free, simply substitute almond flour with a gluten-free flour mix, ensuring to adjust the liquid accordingly for the right consistency.

What is the best way to store Savory Egg Biscuits?

Store them in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven for best results, which helps to keep them fluffy.

Savory Egg Biscuits: 5 Surprising Benefits Of This Breakfast!

Ingredients

Units Scale

6 large eggs
1 cup almond flour
1 cup shredded cheese
1 cup cooked spinach
1/2 cup sun-dried tomatoes
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Cooking spray

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Instructions

Preheat your oven to 350°F (175°C) and grease your baking sheet with olive oil or cooking spray.
In a large mixing bowl, whisk the eggs thoroughly until they’re well combined.
Add the almond flour, shredded cheese, chopped spinach, sun-dried tomatoes, baking powder, salt, and pepper to the bowl. Mix until they are thoroughly combined.
Use a spoon to scoop the mixture and shape it onto the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown.
Once baked, allow the biscuits to cool slightly before serving.

Notes

Don’t overmix the batter to avoid dense biscuits. Use room temperature eggs for better fluffiness.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 biscuit
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg