Description
Delicious egg biscuits with sun-dried tomatoes and fresh spinach, perfect for breakfast or brunch.
Ingredients
Scale
- 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