Breakfast never tasted this good!
Looking for a delicious and hassle-free breakfast? These Easy Gluten-Free Egg and Cheese Biscuits are the perfect solution! Packed with protein-rich eggs, savory cheese, and nutritious spinach, they’re a satisfying way to start your day—whether you’re gluten-free or just love a good biscuit.
With simple ingredients and minimal prep, these biscuits are great for meal prep, grab-and-go mornings, or a cozy weekend brunch.
Easy Gluten Free Egg and Cheese Biscuits
Servings 10 Biscuits
Ingredients
- 1 tbsp avocado oil
- ¾ cup diced yellow onion
- 2 small cloves of garlic, minced
- 2-3 cups baby spinach
- 6 large eggs
- Salt and pepper to taste
- ¼ tsp cayenne pepper (optional)
- 1 cup almond flour
- ½ tsp baking powder
- 1 cup shredded cheese, divided
Instructions
- Preheat oven to 375°F.
- Line a regular muffin pan with 10 muffin papers or use a nonstick muffin pan.
- Heat a skillet over medium heat. Add the avocado oil, onions, and garlic. Cook until onions are soft and translucent.
- Add the spinach and cook until wilted. Stir occasionally, set aside, and let cool.
- In a large mixing bowl, whisk eggs until smooth and season with salt, pepper, and cayenne if using.
- Add in the spinach mixture and stir until combined.
- Add the almond flour, baking powder, and 1/2 cup cheese. Stir until combined. Let the batter sit for about 5 minutes, then stir again.
- Scoop the batter into the 10 prepared muffin cups using a small scooper or a tablespoon.
- Sprinkle a little extra cayenne, and top with the remaining shredded cheese.
- Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the biscuit. The biscuits should be golden brown.
- Serve immediately.
Enjoy!
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All photos by Lorianne DeVita
