Low-Carb Spinach, Feta and Olive Egg Biscuits

Ingredients

• 6 large eggs
• 1 cup cottage cheese (Full-fat or low-fat cottage cheese; blended smooth if desired.)
• 2 cups fresh spinach (Sautéed and squeezed or drained well; approximately 5 oz raw spinach.)
• 2 cloves garlic (Minced.)
• 1 cup almond flour
• 2 tbsp coconut flour
• 0.5 cup pitted Kalamata olives (Chopped.)
• 1 cup shredded mozzarella cheese
• 0.5 cup crumbled feta cheese
• 1 tbsp olive oil (For sautéing the spinach and garlic.)
• salt (Season to taste; feta and olives are already salty.)
• black pepper (Season to taste.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 12-cup muffin pan.

2. 2

   Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

3. 3

   Add the spinach to the skillet and sauté until wilted, about 2–3 minutes. Remove it from the heat, let it cool briefly, and squeeze or drain away excess moisture.

4. 4

   In a large bowl, whisk the eggs and cottage cheese until evenly combined. For a smoother texture, blend the cottage cheese before adding it.

5. 5

   Add the almond flour, coconut flour, sautéed spinach, garlic, chopped olives, salt, and black pepper. Stir until the mixture is thoroughly combined and no dry pockets remain.

6. 6

   Fold in the shredded mozzarella and crumbled feta, distributing the cheeses evenly throughout the batter.

7. 7

   Scoop the mixture into 12 equal portions on the prepared baking sheet, or divide it among the prepared muffin cups. Leave a little space between portions if using a baking sheet.

8. 8

   Bake for 20–25 minutes, until the biscuits are puffed, set in the center, and golden around the edges. The center should no longer look wet.

9. 9

   Cool the biscuits on the pan for 5 minutes before serving. They will firm up as they cool.

Notes

The source description links to the author's full recipe page, but the provided material does not include exact measurements or detailed written instructions. Quantities and technique have therefore been estimated from the transcript and the named dish. Store refrigerated in an airtight container for up to 4 days; reheat gently in a toaster oven or microwave.

Nutrition per serving

• breakfast
• high-protein
• low-carb
• keto-friendly
• gluten-free
• vegetarian
• baked
• meal-prep