Savory Mediterranean-inspired biscuits packed with delicious sun-dried tomatoes, spinach, and cheese. They are gluten-free, high in protein, and perfect for meal prepping.

Has it happened to you that you open the fridge and stare at it since you don’t know what to eat or make?

It has happened to me countless times.

And, sometimes, the best recipes come from those moments when you are staring into your fridge. This is exactly how these high-protein sun-dried tomato biscuits came to life.

These aren’t your typical heavy, butter biscuits.

They are packed with protein, made with eggs, cottage cheese, almond flour, sun-dried tomatoes, and spinach.

What makes these biscuits so special is how versatile they are. You can have them as a grab-and-go breakfast or when you want a savory snack.

I’ve even had them as a side dish for dinner.

And, the flavors are just out of this world.

Each bite delivers a savory combination of tangy sun-dried tomatoes, creamy cottage cheese, and melted mozzarella.

I know that after one bite, it will be hard just to have one.

Ingredients and Substitutes

Olive oil (2 tsp) – You can use avocado oil, melted coconut oil, or ghee for a creamy flavor. 

Red onion, finely chopped (1/2) – Yellow onion or shallots are great alternatives.

Baby spinach, roughly chopped (2 handfuls) – Swap with fresh kale or arugula.

Garlic, minced (1 clove) – If you don’t have fresh garlic, you can use garlic paste or garlic powder.

Eggs, lightly beaten (6)

Sun-dried tomatoes, rinsed and chopped (1/2 cup) – While you can use roasted cherry tomatoes, I recommend keeping the sun-dried tomatoes.

Cottage cheese (1/2 cup) – Greek yogurt or ricotta cheese can work, but they may slightly change the texture of the biscuits.

Almond flour (1 1/2 cups) – You can also use coconut flour (1/2 cup) or all-purpose flour.

Oat flour (1 cup) – If you don’t have some, blend some oatmeal in a food processor to create your own.

Baking powder (1/2 tsp)

Salt, to taste

Black pepper, to taste

Shredded mozzarella (1/2 cup) – You can use any melting cheese like cheddar or Gouda.

Shredded Parmesan (1/4 cup) – Pecorino Romano is a great substitute.

How to Make High Protein Sun-Dried Tomato Biscuits

Step 1. Preheat your oven to 375°F. Prepare a baking sheet by lining it with parchment paper.

Place a skillet over medium-high heat. Add the olive oil, red onion, spinach, and garlic clove.

Step 2. Cook the spinach for roughly a minute or until it wilts.

Step 3. Place the spinach mix on top of a paper towel.

Step 4. Grab a large bowl and add the eggs, cottage cheese, and sun-dried tomatoes.

Step 5. Give the ingredients a good stir of ingredients.

Step 6. Add the cooked spinach mix to the egg mix.

Step 7. Give it another good stir.

Step 8. Add the almond flour, oat flour, baking powder, salt, and black pepper.

Step 9. Combine all the ingredients thoroughly.

Step 10. Now, add the shredded mozzarella and Parmesan.

Step 11. Give it another good final stir.

Step 12. Grab pieces of the batter and start forming biscuits, which should be around ¼ cup in size. Place them on the baking sheet.

You should end up having 12-14 biscuits.

Step 13. Place in the oven and bake for 20-23 minutes until they are slightly golden on top.

Step 14. Once they are cooked, let them cool down on a cooling rack. When they have cooled, you can serve and enjoy them.

How I Would Modify This Recipe

• Add More Veggies: Try adding other ingredients like diced bell peppers, mushrooms, or zucchini.
• Herb Variations: Add fresh basil, oregano, or thyme to add more Mediterranean flavors.
• Spice it Up: If you love heat, add red pepper flakes or diced jalapeños.

My Storage Tips

If you want to keep these delicious biscuits fresh, place them in an airtight container and keep them at room temperature for up to 3-4 days.

If you feel that 3 days is not enough, you can put them in the fridge and keep them there for up to 7 days.

I do recommend that if there are several biscuits, you place a slice of parchment paper in between to prevent them from sticking.

These are also great when you want to meal prep. Wrap them up individually in plastic wrap and keep them in a freezer-safe bag for up to 3 months.

When you want to have them again, warm them up in the oven at 350°F for 5-7 minutes. You can also use the microwave, heating them for 20-30 seconds.

Other Bread Recipes

• Higher Protein Bread with Sundried Tomatoes
• Flourless Oatmeal Bread
• Flourless Banana Bread