If you’re looking to spice up your breakfast routine, these Sun Dried Tomato Spinach Egg Biscuits are a game-changer. With a delightful combination of savory sun-dried tomatoes and fresh spinach folded into perfectly baked egg biscuits, this recipe has quickly become a favorite in my home. I’ve spent time perfecting the balance of flavors and textures, and I can’t wait to share the joy of making these delicious bites with you!
Why Make This Recipe
There are plenty of reasons to whip up these egg biscuits. First, they’re incredibly tasty, offering a unique flavor profile that’s both savory and satisfying. They’re also packed with nutrition, as spinach adds a dose of vitamins and minerals, while the eggs provide protein. For busy mornings, these biscuits are convenient—you can grab one on the go or enjoy them as a hearty snack. Personally, I love them for brunch gatherings; they always impress guests and spark conversations!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 biscuits
- Difficulty Level: Easy
- Cooking Method: Baking
This recipe involves mixing fresh ingredients into a tasty dough, then baking it to fluffy perfection. It’s a simple yet effective method that ensures your biscuits are light and delightful.
My Experience Making This Recipe
In testing this recipe, I encountered a few tweaks to get the biscuits just right. Initially, I found the dough a bit too wet, which led to uneven baking. By adjusting the flour measurement gradually, I achieved the perfect consistency. I also learned that letting the ingredients meld for a few minutes really enhances the flavor of the finished product!
How to Make Sun Dried Tomato Spinach Egg Biscuits
Start by preheating your oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, milk, and olive oil. Next, fold in the sun-dried tomatoes and chopped spinach. In another bowl, combine the flour, baking powder, and a pinch of salt. Mix the two together until just combined; over-mixing can lead to tough biscuits. Expect a slightly sticky dough; that’s normal! Finally, scoop the dough onto a baking sheet and bake until golden brown—about 20 minutes.
Expert Tips for Success
- Use Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil. They add a rich flavor and moisture to the biscuits.
- Adjust Flour Gradually: If your dough seems too wet, add flour a tablespoon at a time. This ensures the right texture without making the biscuits dense.
- Rest the Dough: Letting the dough sit for 5-10 minutes after mixing helps the flavors combine and can improve the biscuit texture.
- Preheat the Oven: Always preheat your oven fully before baking. This ensures an even rise and consistent texture.
- Keep Biscuits Uniform: Aim for uniform sizing when scooping dough for even cooking. A medium-sized cookie scoop works perfectly for this.
How to Serve Sun Dried Tomato Spinach Egg Biscuits
These biscuits are versatile! Serve them warm with a dollop of Greek yogurt or cream cheese on top for a creamy contrast. Pair them with a fresh salad for a light lunch, or enjoy them alongside your favorite morning coffee. For a brunch occasion, arrange them on a platter with assorted dips for a fun, interactive spread!
Storage and Reheating Guide
To store, place the cooled biscuits in an airtight container in the refrigerator. They’ll last for 3-4 days. For longer storage, you can freeze them for up to 3 months. Make sure to wrap them individually in plastic wrap before placing them in a freezer bag. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes or microwave them for 30 seconds until warm. This will help maintain their fluffy texture!
Recipe Variations
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Version: Use almond or oat milk instead of regular milk and replace yogurt with a dairy-free alternative.
- Add Cheese: Incorporate a cup of crumbled feta or shredded mozzarella for extra flavor and creaminess.
- Herb Infusion: Add fresh herbs like basil or oregano for an aromatic twist that complements the sun-dried tomatoes beautifully.
Nutritional Highlights
These biscuits are not only flavorful but nutritious too! Each biscuit is rich in protein from the eggs and loaded with vitamins A and C from the spinach. They’re a great option for those looking for a filling snack or breakfast item. Just keep in mind they do contain eggs and wheat, making them unsuitable for those with related allergies.
Troubleshooting Common Issues
- Biscuits Too Dense: If your biscuits come out dense, you might have over-mixed the dough. Remember to mix until just combined.
- Uneven Baking: For even baking, make sure to space your biscuits about two inches apart on the baking sheet.
- Dry Biscuits: If your biscuits are dry, they may have baked too long. Check them a few minutes before the suggested time to avoid over-baking.
Frequently Asked Questions
1. Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough the night before and refrigerate it. Just scoop and bake in the morning for a fresh breakfast.
2. What can I substitute for spinach?
If you’re not a spinach fan, try kale or even arugula. Just make sure to chop them finely before adding to the dough.
3. Can I adjust the seasoning in this recipe?
Yes! Feel free to add spices like garlic powder, red pepper flakes, or black pepper to enhance the flavor profile to your liking.
4. Are these biscuits suitable for freezing?
Yes, these biscuits freeze wonderfully! Just ensure they are properly wrapped to avoid freezer burn, and reheat as needed.
Sun Dried Tomato Spinach Egg Biscuits
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Delicious egg biscuits with sun-dried tomatoes and fresh spinach, perfect for breakfast or brunch.
Ingredients
- 4 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, and olive oil.
- Fold in the sun-dried tomatoes and chopped spinach.
- In another bowl, combine the flour, baking powder, and salt.
- Mix the two mixtures together until just combined.
- Scoop the dough onto a baking sheet.
- Bake for about 20 minutes until golden brown.
Notes
Store cooled biscuits in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg