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Sun Dried Tomato Spinach Egg Biscuits

Sun Dried Tomato Spinach Egg Biscuits
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Sun Dried Tomato Spinach Egg Biscuits are a vibrant and savory breakfast option combining tangy sun dried tomatoes, fresh spinach, and creamy eggs inside warm, flaky buttermilk biscuits. This protein-packed, flavorful recipe is easy to prepare and perfect for any morning, delivering a healthy and delicious start to your day with a delightful blend of textures and tastes.

Ingredients

Scale

Main Ingredients

  • 1/4 cup sun dried tomatoes (oil-packed or rehydrated dry-packed)
  • 1 cup fresh young spinach leaves, rinsed
  • 3 large fresh eggs
  • 4 buttermilk biscuits (store-bought or homemade)
  • 1/2 cup mild cheese (mozzarella, feta, or your choice)

Seasonings and Oil

  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • Salt to taste (about a pinch)
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the vegetables: Finely chop the sun dried tomatoes and rinse the fresh spinach thoroughly. Heat the olive oil in a pan over medium heat, then sauté the tomatoes and spinach together for 3-4 minutes until the spinach wilts and the tomatoes release their aromas, softening their textures.
  2. Whisk the eggs: In a bowl, whisk the eggs with a pinch of salt, black pepper, and garlic powder until well combined and slightly aerated for a fluffy texture.
  3. Cook the egg mixture with veggies: Pour the whisked eggs into the pan with the sautéed spinach and tomatoes. Stir gently over medium-low heat until the eggs are just set but still moist and creamy.
  4. Prepare the biscuits: Warm the buttermilk biscuits in the oven according to package directions or until soft and fresh, just before assembling.
  5. Assemble the biscuits: Split each biscuit open and spoon the egg, spinach, and tomato mixture evenly onto the bottom halves. Sprinkle with your chosen cheese, then close with the top halves. Optionally, toast the assembled biscuits briefly in a skillet to melt the cheese slightly and add a subtle crunch to the exterior.

Notes

  • Use oil-packed sun dried tomatoes for richer flavor and to prevent dryness.
  • Do not overcook the eggs; keep them slightly moist for the creamiest texture.
  • Warm the biscuits first to maintain lightness and freshness.
  • Choose fresh spinach over frozen for quicker wilting and brighter taste.
  • Add cheese last to avoid over-melting and to enjoy gooey pockets.

Nutrition

Keywords: sun dried tomato, spinach, egg biscuits, breakfast, savory biscuits, protein breakfast, healthy breakfast

Find it online: https://ninagourmet.com/sun-dried-tomato-spinach-egg-biscuits/