Egg Biscuits with Sun-Dried Tomatoes and Spinach

Learn how to prepare soft, fluffy, high-protein egg biscuits with sun-dried tomatoes and spinach perfect for a quick and satisfying meal prep breakfast.

Warm, golden egg biscuits filled with sun-dried tomatoes and spinach are my favorite fix for busy mornings when I need something filling, comforting, and packed with protein. These soft, savory cups bake beautifully in a muffin tin and taste like something you would order at a cozy brunch spot.

I still remember the first time I made them on a quiet weekend morning while everyone was relaxing at home. I handed them out fresh and warm, and they were gone within minutes no one even noticed the spinach at first. That’s the beauty of these egg biscuits: the flavor comes first. The slight tang from the tomatoes, the richness of melted cheese, and the freshness of spinach combine into something so good, you’ll want to make them again and again.

Ingredients for Egg Biscuits with Sun-Dried Tomatoes and Spinach

After making these egg biscuits countless times, I’ve found this combination gives the perfect balance of flavor, texture, and simplicity. Small ingredient choices can really elevate the final result.

• 12 large eggs – using large eggs ensures good structure and higher protein in each biscuit
• 1/2 cup milk (whole or 2%) – whole milk gives a richer, creamier texture
• 1 cup sun-dried tomatoes, chopped – both oil-packed and dry-packed work; pat them dry before using
• 2 cups fresh spinach, roughly chopped – removing excess moisture is key for fluffy biscuits
• 1 cup shredded cheddar cheese – freshly shredded melts better and tastes sharper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or neutral oil for greasing the muffin tin

Step-by-Step Instructions

Before starting, read through all steps once. The process is quick, and being prepared helps everything come together smoothly.

Step 1:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well using cooking spray or oil, making sure every cup is fully coated to avoid sticking.

Step 2:
Crack all the eggs into a large bowl and whisk until fully combined with no visible streaks. Add milk, salt, pepper, and garlic powder. Whisk again until the mixture becomes smooth and slightly airy.

Step 3:
Place the chopped spinach in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This step prevents soggy biscuits. Once done, mix the spinach, sun-dried tomatoes, and shredded cheese into the egg mixture until evenly combined.

Step 4:
Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full. Avoid overfilling, as the eggs will rise while baking.

Step 5:
Bake for 18–22 minutes until the tops are set and lightly golden. The center should feel firm when gently pressed. Let them cool in the tin for 3–5 minutes, then carefully loosen the edges with a knife and remove.

What to Serve with Egg Biscuits with Sun-Dried Tomatoes and Spinach

These savory biscuits pair best with lighter, fresh sides to balance their rich and cheesy flavor. Here are some great serving ideas:

Fresh Fruit Salad:
Sweet fruits like berries, melon, or citrus add brightness and balance to the dish.

Sliced Avocado:
Creamy avocado adds healthy fats and a smooth, buttery texture. A squeeze of lemon enhances the flavor.

Egg White Bites:
For an extra protein boost, pair these with lighter egg white bites as part of your meal prep.

Spinach Mushroom Scramble:
If you enjoy spinach, a quick scramble makes a hearty and satisfying addition.

Cottage Cheese Bowl:
A chilled bowl with veggies offers a refreshing contrast and adds more protein.

Vegetable Breakfast Bake:
Perfect for brunch gatherings, this pairs well for a complete meal spread.

Greek Yogurt with Honey:
A creamy, slightly sweet option that balances the savory biscuits perfectly.

Storage and Serving Tips

These egg biscuits are excellent for meal prep and store very well. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer-safe bag where they can last up to 3 months.

To reheat, microwave one or two biscuits for 30–60 seconds. Cover them lightly with a damp paper towel to keep them moist. Alternatively, reheat in a 350°F oven for 5–10 minutes if you prefer a firmer texture.

Pro tip: They also taste great cold, making them perfect for lunchboxes or quick snacks. For extra flavor, top with a spoon of sour cream or a pinch of red pepper flakes.

Conclusion

Egg biscuits with sun-dried tomatoes and spinach are everything you want in a make-ahead breakfast: high in protein, full of flavor, and easy to prepare. Whether you’re feeding your family or planning meals for the week, this recipe is reliable and delicious every time. Try it this weekend and see how quickly it becomes a favorite in your kitchen.