Easy, Quick, and Healthy Gluten Free Egg, Spinach, and Onion Breakfast Biscuit

Anybody that knows me, or follows the Loving and Laughing site at all knows that it is SO rare that I use the microwave…in fact, it’s at most once per year. However, yesterday morning, I was in such a rush after waking up a bit late that I succumbed! In all honesty, I’m glad I did, because I made these SUPER yummy breakfast biscuits! These guys are gluten free, super quick and easy, excellent for you, and so so tasty! You will love them! Also, if you don’t want to use the microwave, you can use the oven. I will explain how in the recipe directions. I will say that the microwave was a HUGE timesaver for me this time though!

I used butternut squash puree in my biscuits, but you could also use pumpkin or sweet potato puree as well.  At any rate, they turn out great, and like I said before, they are SO easy and delicious!


Ingredients (makes one biscuit sandwich)

For the biscuit

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • sea salt
  • olive oil spray
  • 1 egg
  • 2 Tbsp. canned puree (can use butternut squash, pumpkin, or sweet potato)
  • 1/3 cup almond milk

For the filling

  • 1 very large handful of spinach, chopped
  • 1/4 cup red onion, chopped
  • 1 egg
  • garlic powder
  • sea salt
  • olive oil spray


1.) First, we’re going to make the biscuit.  Place the coconut flour, baking powder, and a pinch of sea salt in a small bowl.  Mix well.  In another small bowl, place the egg, puree, and almond milk.  Whisk until combined completely.  Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.

2.) Spray a large mug or a small bowl with olive oil, then put the mixture into the mug or bowl.  Place in the microwave for 3-4 minutes until cooked through.  If using the oven, place in the oven for 15 minutes at 350 degrees.

3.) Let cool in the cup for a minute or so, then take out and put on a plate.  Use a knife to slice in half.

4.) Now, we will make the filling.  Spray a small frying pan with olive oil spray, and place over medium heat.  Add the onion and cook for about 3 minutes.  Add the spinach, a sprinkle of garlic powder, and a bit of sea salt. Cook until the spinach is completely wilted. Place on one of the biscuit slices.

5.) Using the same mug or small bowl that used for the biscuit, respray it with olive oil.  Crack an egg into the mug and stir with a fork to break the yolk.

6.) Place in the microwave for about 40-60 seconds.  Place the egg on the other biscuit slice.  If you don’t want to use the microwave, you can just cook your egg in the frying pan you used for the spinach and onion.

7.) Put the slices together, and you’ve got your breakfast biscuit sandwich!  SO EASY!

SO YUMMY!!!  You gotta try this! 🙂

2 thoughts on “Easy, Quick, and Healthy Gluten Free Egg, Spinach, and Onion Breakfast Biscuit

    1. Thank you so much ctgal7, and thank you for visiting my site! I’m so glad that this is perfect for you! I am about 98% gluten free, so most all of the recipes you will find on my site are gluten free (and super YUMMY 🙂 )! Thanks again for the kind words!


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