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High Protein Egg Biscuits with Sun Dried Tomatoes and Spinach

High Protein Egg Biscuits with Sun Dried Tomatoes and Spinach
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These savory biscuits are a protein powerhouse, combining fluffy eggs, cottage cheese, and whole-wheat flour with the bright tang of sun-dried tomatoes and earthy spinach. Each biscuit delivers a satisfying, moist crumb and a golden crust, perfect for breakfast or a high-protein snack on the go.

Ingredients

Scale
  • 1 1/4 cups whole-wheat pastry flour
  • 1/2 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup full-fat cottage cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 cup fresh spinach, packed, finely chopped (stems removed)
  • 1/3 cup shredded reduced-fat cheddar cheese

Instructions

  1. Preheat your oven to 375°F / 190°C. Line a baking sheet with parchment paper; this prevents sticking and ensures even browning. The high heat encourages a crisp exterior while keeping the interior moist.
  2. In a large bowl, whisk together the whole-wheat pastry flour, rolled oats, baking powder, baking soda, kosher salt, garlic powder, and black pepper. Whisking aerates the mixture, distributing the leaveners evenly for a uniform rise. Whole-wheat flour adds fiber, and the oats contribute a nutty flavor and extra protein.
  3. In a separate medium bowl, beat the two large eggs until the yolks and whites are fully combined. Add the full-fat cottage cheese and plain Greek yogurt, and stir until smooth. The cottage cheese brings extra protein and moisture, while the yogurt adds tang and tenderizes the crumb.
  4. Pour the melted butter into the wet mixture and stir until incorporated. The butter should be slightly cooled to avoid cooking the eggs. This step enriches the dough and promotes a flaky texture.
  5. Add the finely chopped sun-dried tomatoes, chopped spinach, and shredded cheddar cheese to the wet mixture. Stir until evenly distributed. The sun-dried tomatoes provide bursts of umami, and the spinach adds color and nutrients without overwhelming moisture.
  6. Pour the wet mixture into the dry ingredients. Gently fold together using a rubber spatula, making sure no dry pockets of flour remain. Be careful not to overmix; overworking develops gluten, resulting in tough, dense biscuits. The dough will be thick and slightly sticky.
  7. Using a 1/3-cup measuring cup or a large cookie scoop, portion the dough into 8 equal mounds on the prepared baking sheet. Leave about 2 inches of space between each biscuit to allow for spreading. If the dough sticks to the scoop, lightly spray it with cooking spray.
  8. Gently press down each mound to flatten slightly, shaping into a 1/2-inch thick disc. A slight flattening ensures even baking: the center will cook through without the exterior burning. The biscuits will rise and spread as they bake.
  9. Bake in the preheated oven for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted into the center of a biscuit comes out clean. Rotate the baking sheet halfway through baking for even coloring. The internal temperature should reach at least 190°F / 88°C (safe for egg-based dough).
  10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes. This resting period allows the structure to set and prevents crumbling. Transfer to a wire rack to cool completely if not serving immediately.

Notes

Store baked biscuits in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each biscuit individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat from frozen or refrigerated: warm in a 350°F / 177°C oven for 8-10 minutes (12-15 if frozen), or microwave on high for 20 seconds per biscuit (30-40 seconds if frozen). For a higher-protein boost, add 2 tablespoons of unflavored whey or plant protein powder to the dry ingredients, reducing the flour by 2 tablespoons to maintain consistency.

Nutrition

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