Sun-Dried Tomato & Spinach Egg Biscuits

1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté onion for 2 minutes, then add spinach and cook another minute, just until wilted. Remove from heat and stir in garlic powder, Italian seasoning and smoked paprika. Transfer to a paper towel-lined plate to remove excess moisture.
3. In a large bowl, whisk the eggs. Stir in the veggie mixture, sun-dried tomatoes and cottage cheese.
4. Add coconut flour, tapioca or cassava flour, baking powder, salt, pepper, mozzarella and parmesan. Mix well and let sit for 2–3 minutes so the coconut flour can absorb the moisture.
5. Using about ¼ cup per biscuit, scoop onto the prepared baking sheet. Gently flatten each mound and sprinkle with a little extra mozzarella.
6. Bake for 22–25 minutes, until golden on top and firm to the touch.

Store leftovers in the fridge for an easy grab-and-go bite throughout the week. 🤌