Wake up to these Sun-Dried Tomato Egg Biscuits—savory, cheesy, and loaded with protein, perfect for busy mornings or brunch spreads. These tender biscuits are packed with sun-dried tomatoes, eggs, and your favorite cheese, offering a delicious twist on classic breakfast sandwiches in handheld biscuit form.
They bake up golden on the outside, soft on the inside, and are incredibly satisfying thanks to a blend of eggs, Greek yogurt, and sharp cheese. Best of all? They’re easy to meal prep, freezer-friendly, and naturally high in protein—without sacrificing flavor.
Ingredients Overview
Let’s break down what makes these savory biscuits so flavorful, fluffy, and balanced.
All-Purpose or Whole Wheat Flour
Provides structure and the traditional biscuit texture. You can use:
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All-purpose flour for light and classic texture.
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White whole wheat flour for added fiber and nutrition.
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Or do a 50/50 mix for balance.
Baking Powder
The leavening agent responsible for rise and fluffiness. Be sure your baking powder is fresh—flat biscuits are often the result of expired leavening.
Salt & Garlic Powder
Salt enhances all the flavors while garlic powder brings a subtle savory depth that pairs well with tomatoes and cheese.
Eggs
Not just baked into the biscuits—eggs are also baked inside them for added protein and texture. Some recipes whisk them into the batter; others crack them directly into a divot in the biscuit dough for a fun, baked-in yolk center.
Greek Yogurt or Buttermilk
Adds moisture and tang while boosting protein content. Use:
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Plain Greek yogurt (whole milk or 2%)
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Buttermilk for classic Southern-style flavor
Sun-Dried Tomatoes
Packed with umami and chewiness, they bring a sweet-salty depth. Use oil-packed sun-dried tomatoes, drained and finely chopped for best flavor.
Cheese
Melty, savory, and rich. Try:
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Sharp cheddar for bite
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Feta for a salty, creamy contrast
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Parmesan for umami and golden crust
Optional Add-Ins
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Fresh herbs like chives, basil, or parsley
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A pinch of crushed red pepper flakes for heat
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Spinach or kale for a veggie boost
Step-by-Step Instructions
These savory biscuits come together in one bowl and bake in under 25 minutes.
1. Preheat the Oven
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together:
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2 cups flour (all-purpose or half whole wheat)
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon garlic powder (optional)
3. Add Cheese and Tomatoes
Stir in:
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1/2 cup shredded sharp cheddar or cheese of choice
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1/3 cup finely chopped sun-dried tomatoes
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1 tablespoon chopped fresh herbs (optional)
4. Add Wet Ingredients
In a small bowl, whisk:
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2 large eggs
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3/4 cup plain Greek yogurt
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2 tablespoons milk (if needed to loosen dough)
Stir wet into dry ingredients until a thick dough forms. Don’t overmix—just until combined.
5. Scoop or Shape Biscuits
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Use a 1/4 cup scoop or shape dough into 8 biscuits.
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For egg-stuffed biscuits: Flatten each portion slightly and create a shallow indentation in the center. Crack a quail egg or half an egg into the center. Fold dough gently to enclose.
6. Bake
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Place biscuits on prepared sheet.
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Brush tops with milk or melted butter (optional).
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Bake for 18–22 minutes, or until golden and set in the center.
7. Cool Slightly & Serve
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Let cool for 5 minutes before serving.
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Great warm or at room temperature.
Tips, Variations, and Substitutions
Recipe Tips
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Use oil-packed tomatoes: They’re softer, richer, and blend better into the dough.
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Don’t overmix the dough: That can make biscuits tough. Mix until just combined.
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Freeze for later: Freeze raw or baked biscuits and reheat for easy breakfast.
Flavor Variations
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Mediterranean Twist: Add chopped olives and crumbled feta.
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Spicy Cheddar-Jalapeño: Use sharp cheddar, diced jalapeños, and cayenne.
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Spinach + Egg White: Mix in wilted spinach and substitute egg whites for lower fat.
Substitutions
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Dairy-Free: Use plant-based yogurt and cheese; brush with olive oil before baking.
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Low-Carb/Keto: Use almond flour and add 1 teaspoon xanthan gum; texture will differ.
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Gluten-Free: Use a 1:1 GF baking blend with xanthan gum for structure.
Serving Ideas & Occasions
These savory egg biscuits are ultra versatile—great for grab-and-go mornings or a brunch spread.
Perfect For:
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Meal prep: Make a batch Sunday and reheat throughout the week.
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Lunchbox filler: Easy to pack for work or school.
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Brunch table: Serve with fruit, salad, or soup.
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Savory snack: A better-for-you biscuit that’s filling and flavorful.
Pair With:
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A side of arugula or baby spinach
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A dollop of Greek yogurt or sour cream
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Sliced avocado and cherry tomatoes
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Coffee or cold brew for the perfect breakfast moment
Nutritional & Health Notes
These biscuits strike a balance between flavor and function:
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High Protein: Thanks to eggs, Greek yogurt, and cheese
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Good Fats: From cheese and eggs—keeps you satisfied
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Moderate Carbs: Especially if made with partial whole wheat flour
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Lycopene Rich: From sun-dried tomatoes, supporting heart and skin health
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Calcium & B Vitamins: From dairy and eggs
They’re satisfying and portion-friendly—ideal for those wanting a flavorful, protein-forward breakfast without sugar overload.
FAQ
1. Can I make these biscuits ahead of time?
Yes! They store well in the fridge for up to 4 days and freeze beautifully. Reheat in a toaster oven or microwave.
2. Can I freeze the biscuit dough?
Yes, shape the raw dough into rounds, freeze on a tray, then transfer to a zip bag. Bake from frozen, adding 3–5 minutes to the time.
3. Can I use sun-dried tomatoes not packed in oil?
Yes, but rehydrate them first in warm water for 10 minutes, then pat dry. Oil-packed tomatoes have richer flavor.
4. What cheese works best?
Sharp cheddar is most common, but gouda, mozzarella, feta, or pepper jack also work well depending on your flavor goals.
5. Can I make them egg-free?
Yes—use a flax egg (1 tbsp flaxseed + 2.5 tbsp water per egg) and a touch more milk or yogurt to keep the dough moist.
6. How can I make them fluffier?
Use cold yogurt and cold eggs, and don’t overmix the dough. You can also chill the dough 10 minutes before baking.
7. What if my biscuits spread too much?
Make sure your dough isn’t too wet. Use a thicker Greek yogurt and gently shape rather than flatten the biscuits.