Tomato and Spinach Eggy Biscuits
These eggy bites are a brilliant snack to stock up on over the holidays or ready for the back to school season. They make a great alternative to a sandwich in lunchboxes, and are perfect for keeping little tummies fuller for longer.
If your kids fancy different fillings, why not try ham and cheese or chicken and sweetcorn instead?
Prep: 10 mins | Cook: 15 mins
Serves 2-4 people
Ingredients
- 1 tbsp oil, for frying
- 1 small onion, finely diced, approx. 90g
- 1 garlic clove, crushed
- 65g baby spinach, chopped
- 4 large FREE eggs
- 100g cottage cheese
- Sea salt and cracked black pepper
- 100g sun-dried tomatoes, finely chopped
- 5g coriander, finely chopped, optional
- 150g self-raising flour
- 1/2 tsp baking powder
- 100g grated mozzarella
- YOU WILL NEED
- Large, lined baking tray
Method
- Preheat oven to 200C/180C fan/gas 6.
- Heat the oil in a pan over a medium heat before adding the onion and garlic. Fry gently for 3 - 4 minutes until the onion starts to soften. Stir through the chopped spinach and fry for a further 1 - 2 minutes until the spinach has wilted. Set aside to slightly cool.
- In a large bowl combine the eggs, cottage cheese and seasoning and gently whisk together. Add the sun-dried tomatoes, coriander (if using) and the cooled spinach mix before stirring together.
- Sprinkle in the flour and baking powder and whisk together until a thick batter is achieved and all the flour is well combined.
- Spoon the mixture into 10 mounds on the lined baking tray leaving a generous amount of space as they will grow in the oven - use two baking trays if required. Sprinkle each mound with a little cheese before quickly placing in the oven - you don’t want the mixture to spread too much.
- Bake in the oven for 15 minutes until the biscuits are golden and nicely risen. Remove from the oven and enjoy warm straight away, otherwise leave to cool before storing in an airtight container in the fridge.
