An easy breakfast or snack! Imagine these for those rushed weekday mornings. Let me know if you try them this weekend, so delicious!
Ingredients 2 tsp olive oil 1/2 cup diced onion 2 handfuls baby spinach, rough chopped 1 large clove garlic, minced 6 eggs, lightly beaten 1/2 cup sundried tomatoes, rinsed and patted dry 1/2 cup cottage cheese 3/4 cup almond flour 1/4 cup coconut flour 1/2 tsp baking powder salt and pepper to taste 1/2 cup shredded mozzarella 1/4 cup shredded parmesan
Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment. Heat the olive oil in a large skillet over medium heat. Add in the oven and saute for 2 min. Next add, in the spinach and garlic and saute until just wilted - about 1 min. Remove from the burner, transfer to the a paper towel lines plate and set aside.
In a large bowl, add in the eggs, spinach mixture, sundried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt and pepper, mozzarella and parm, mix until combined.
Use a large scoop and transfer about 1/4 cups portions to the baking sheet. Gently press down and top with a little mozzarella.
Bake for 22-25 minutes or until golden brown on top.
EASY SUNDRIED TOMATO & SPINACH EGG BISCUITS (GF)
An easy breakfast or snack! Imagine these for those rushed weekday mornings. Let me know if you try them this weekend, so delicious!
Ingredients
2 tsp olive oil
1/2 cup diced onion
2 handfuls baby spinach, rough chopped
1 large clove garlic, minced
6 eggs, lightly beaten
1/2 cup sundried tomatoes, rinsed and patted dry
1/2 cup cottage cheese
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
salt and pepper to taste
1/2 cup shredded mozzarella
1/4 cup shredded parmesan
Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment.
Heat the olive oil in a large skillet over medium heat. Add in the oven and saute for 2 min. Next add, in the spinach and garlic and saute until just wilted - about 1 min. Remove from the burner, transfer to the a paper towel lines plate and set aside.
In a large bowl, add in the eggs, spinach mixture, sundried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt and pepper, mozzarella and parm, mix until combined.
Use a large scoop and transfer about 1/4 cups portions to the baking sheet. Gently press down and top with a little mozzarella.
Bake for 22-25 minutes or until golden brown on top.