Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

Printed