🧀 Spinach & Feta Egg Biscuits (Low-Carb, High-Protein, Gluten-Free!)

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Looking for a low-carb breakfast that’s quick, cheesy, and totally satisfying? These Spinach & Feta Egg Biscuits check all the boxes! Packed with protein from eggs, cottage cheese, and mozzarella, and loaded with savory spinach, olives, and tangy feta, these bite-sized bakes are perfect for meal prep, brunch, or snacking. No fancy tools needed — just one bowl, one pan, and a handful of wholesome ingredients. Whether you're eating keto, gluten-free, or just craving a healthy breakfast that actually keeps you full, this recipe is for you.

🛒 Ingredients

🥬 For the Veggie Sauté:

  • 2 tsp olive oil (10 ml)

  • 2 handfuls baby spinach, roughly chopped (80 g)

  • 2 large garlic cloves, minced

🍳 For the Egg Biscuit Batter:

  • 6 large eggs

  • ½ cup cottage cheese (120 g)

  • Salt & pepper, to taste

  • 2 cups almond flour (200 g)

  • ½ tsp baking powder (2 g)

  • ½ cup Kalamata olives, halved (75 g)

  • ½ cup shredded mozzarella (50 g)

  • ⅓ cup crumbled feta cheese (50 g)

  • ½ cup additional shredded mozzarella for topping (50 g)

🍳 Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper.

2. Sauté the Veggies

In a skillet over medium heat, add olive oil.
Sauté the minced garlic for 30 seconds, then add chopped spinach. Cook until just wilted, about 1 minute.
Transfer the mixture to a paper towel-lined plate and let cool.

3. Make the Egg Biscuit Batter

In a large mixing bowl, beat the eggs lightly (about 30 seconds).
Add cottage cheese and mix until smooth.
Stir in almond flour, baking powder, salt, and pepper until fully combined.
Fold in the cooled spinach mixture, olives, mozzarella, and feta cheese.

4. Portion & Bake

Using a scoop or ¼ cup measure, place mounds of the batter onto the baking sheet.
You should get about 10 biscuits.
Sprinkle with the extra mozzarella on top (optional but delicious!).
Bake for 22–25 minutes, or until golden brown and firm to the touch.

5. Cool & Serve

Let biscuits cool for 10 minutes on the pan, then transfer to a wire rack.
Enjoy warm or cold. Store leftovers in the fridge for up to 4 days.

💡 Pro Tips

✔ No olives? Swap them for sun-dried tomatoes for a Mediterranean twist 🍅
✔ Make it spicy: Add a pinch of chili flakes to the batter 🌶️
✔ Need a dairy-free option? Try plant-based feta and omit mozzarella 🧄
✔ Meal prep win: These reheat beautifully in a toaster oven or air fryer 🔁

🏆 Why You’ll Love This Recipe

  • 💪 Protein-packed to keep you full all morning

  • 🥚 One-bowl batter — no blender, no mess

  • 🧀 Cheesy and savory with that perfect golden top

  • 🕒 Meal-prep friendly — make ahead and grab on-the-go

  • 🌿 Low-carb, gluten-free, keto-approved

📌 FAQs

Can I freeze these egg biscuits?
Absolutely! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in a toaster oven or microwave.

What can I use instead of almond flour?
You can try coconut flour, but use only ⅓ the amount (about ⅔ cup), and expect a denser texture.

Can I make this vegetarian-friendly?
They already are! Just make sure your cheese is vegetarian if needed.

Can I add meat?
Totally — cooked and crumbled sausage or bacon bits would work great!

How long do leftovers last?
Store in an airtight container in the fridge for up to 4 days.

📢 Share Your Experience!

Tried these Spinach & Feta Egg Biscuits?
💬 Drop a comment below and tell us how yours turned out!
📸 Tag @onesnaprecipes on Instagram or TikTok — we LOVE seeing your delicious creations!
And don’t forget to share this recipe with a friend who’s all about easy, healthy breakfasts 💛

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