High-Protein Breakfast Biscuits

High-Protein Breakfast Biscuits

I feel like a lot of people overlook breakfast when meal prepping, but it’s been life changing for me. Between getting the kids ready, getting myself ready, and rushing out the door, I don’t typically have time to whip up something from scratch. So, I like to prep options like my sheet pan breakfast burritos and blended overnight oats to make things easy, because let’s be real. Going hungry is NOT an option! 

After many tests, I’m so excited to share these easy meal prep high-protein biscuits! Think classic breakfast biscuits meet cottage cheese egg bites. They’re perfectly soft and fluffy with a delicious savory, cheesy flavor that even my kids love. If you’ve been looking for healthy breakfast options to make at home, I know you’re going to love these biscuits!   

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Why You’ll Love These Protein Biscuits

• Quick & Easy – These biscuits are ready to eat in about 40 minutes, and the oven does most of the work. So, you can quickly clean up while they bake and be out of the kitchen by the time they’re done! 
• 21 Grams of Protein – Not your average biscuits, these egg biscuits provide a good amount of protein thanks to the combination of eggs, cottage cheese, and shredded cheese. 
• Versatile – As long as you have the base of the biscuits down, the fillings can easily be mixed and matched. It’s a great way to use up leftovers in the fridge, and the different flavors mean no one ever gets tired of eating the same thing. 
• Freezer-Friendly – Perfect for meal prep! Just wrap, freeze, and reheat for grab-and-go breakfasts. My kids also love that they can eat these with their hands.

You’ll Also Love: Cottage Cheese Breakfast Rounds

Ingredients

• Oil – I use avocado oil for its neutral flavor and high smoke point, but olive oil will also work.
• Veggies – Red onion, red bell pepper, and garlic add flavor, color, and nutrients. Feel free to substitute white or yellow onion or any color bell pepper you have on hand. 
• Breakfast Sausage – I use chicken or pork sausage. 
• Eggs – These act as a binder, holding the biscuits together. Egg substitutes, like a flax egg, will not work! 
• Seasonings – All-purpose seasoning (or everything seasoning), salt, and pepper add the perfect touch of savoriness. 
• Cottage Cheese – I  prefer full-fat cottage cheese for a better flavor and more tender biscuits. However, low-fat also works. 
• All-Purpose Flour – This forms the base of the biscuits. Substitute a 1:1 all-purpose gluten-free flour if needed. 
• Almond Flour – I recommend a finely ground almond flour, instead of almond meal, for the best texture.
• Baking Powder – This is key to soft, fluffy egg biscuits! Make sure it’s fresh, or they won’t rise properly. 
• Shredded Cheese – I like sharp cheddar for bold flavor, but mozzarella, Monterey Jack, or even a dairy-free cheese can be substituted.

How to Make Egg Biscuits

With no complicated steps like kneading or rolling dough, this recipe is so easy that the kids can help make it! All you need is a large skillet, a couple of mixing bowls, and a baking sheet. Here’s how to make High-Protein Egg Biscuits:

1. Sauté – Heat oil in a skillet over medium-high heat. Add the onion, bell pepper, sausage, and garlic, and cook until the veggies are tender and the sausage is fully cooked. 
2. Combine the wet ingredients – Whisk the eggs and seasonings in a large bowl. Then, mix in the cottage cheese. 
3. Whisk the dry ingredients – Combine both flours and baking powder in a second bowl, and fold the mixture into the wet ingredients. 
4. Combine – Add the sausage and veggie mixture, and mix just until it’s well incorporated. 
5. Bake – Portion the biscuit dough, and top each biscuit with shredded cheese. Bake until they’re fluffy and lightly golden brown. Enjoy! 

Tips

• Avoid overmixing – Fold the ingredients just until smooth. Continuing to mix can overwork the gluten in the biscuits, causing them to be dense and tough. 
• Use an ice cream scoop – Make equal-sized portions by using an ice cream scoop or a ¼ cup measuring cup. This keeps everything neat, promotes even cooking, and, in my house, prevents fighting over who gets the biggest biscuit.
• Drain the sausage – If your sausage is pretty fatty, make sure to drain excess grease before combining it with the other ingredients. Otherwise, your egg biscuits are likely to turn out soggy. 
• Cool on a wire rack – I like to do this so that the steam can circulate. Then, it doesn’t pool in the bottom of the biscuits and make them soggy. 

RELATED: Meal Prep Breakfast Egg Bagels

Variatons 

• Protein – Use ground turkey, ground chicken, ground beef, or even crumbled tofu in place of the sausage. 
• Veggies – Add to or swap the veggies with anything you have on hand. Spinach, zucchini, mushrooms, and diced broccoli make great options. 
• Spice – Add a kick of heat by folding diced jalapeños or green chiles into the dough. 
• Cheese – Mix and match different types of cheese, such as feta, goat cheese, pepper jack, or Mexican cheese, for different flavors. 
• Gluten-Free – Use a 1:1 all-purpose gluten-free flour to keep your egg biscuits gluten-free. 
• Dairy-Free – Use a plant-based cottage cheese and dairy-free cheese for dairy-free biscuits. 
• Mini Biscuits – Spoon the batter into a greased mini muffin tin, and adjust the baking time as needed for fun bite-sized biscuits. 

Ways to Serve

I love pairing these egg biscuits with an Iced High Protein Coffee or my Everyday Vanilla Latte Recipe. If I have time (or if it’s weekend brunch), they’re great with a side of fresh fruit, Apple Crumble Parfaits, or Frozen Yogurt Granola Cups!

How to Store

Fridge – Once cool, transfer leftover egg biscuits to an airtight container, and store them in the fridge for up to 3-4 days. 

Freezer – Wrap each cooled biscuit with plastic wrap, and transfer them all to a sealable bag or airtight container. Freeze for 2-3 months. 

Reheat – Warm egg biscuits from frozen in the oven at 350°F for 10-12 minutes or until heated through. Or, thaw them in the fridge overnight, and reheat in the microwave for 1-2 minutes or in the oven at 350°F for about 5 minutes or just until warm. 

More Meal Prep Breakfast Recipes

• Strawberries & Cream Overnight Oats
• Lemon Blueberry Muffins
• Churro Cheesecake Baked Oats
• Oatmeal Cookie Overnight Oats
• Gluten Free Pancakes
• Homemade Gluten-Free Bagels

Healthy Cottage Cheese Recipes

• Cinnamon Roll Cottage Cheese Pancakes
• Cottage Cheese Waffles
• Cottage Cheese Pancakes
• Cottage Cheese Brownies
• Cottage Cheese Muffins
• Cottage Cheese Cinnamon Rolls

Looking for more? Find 35+ cottage cheese recipes!

4.75 from 12 votes

Print Recipe

Protein Biscuits

These High-Protein Egg Biscuits are one of my favorites breakfasts for busy mornings! With 21 grams of protein, just 18 grams of carbs, and lots of veggies, they’re savory, filling, and perfect for the entire family. The cottage cheese makes them super soft and fluffy, and the cheese melts as the biscuits bake, creating a soft, gooey consistency. They only take about 40 minutes to make and store, and they reheat well, so all I have to do is warm them up before heading out the door. Add them to your weekly meal prep, and you’ll thank yourself later. Every bite is SO good!

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 17 -18 Biscuits

Calories: 332 kcal

Author: Christine McMichael

Equipment

• Non-Stick Skillet
• Ice Cream Scoop (or 1/4 cup)
• Baking Sheet

Ingredients

• ▢ 1 Tablespoon avocado oil
• ▢ 1/4 medium red onion (about 1/2 cup finely diced)
• ▢ 1 medium red bell pepper (finely diced)
• ▢ 1 pound ground breakfast sausage (chicken or pork)
• ▢ 1 Tablespoon minced garlic
• ▢ 6 large eggs
• ▢ 1 teaspoon all-purpose seasoning (or everything seasoning)
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1/2 cup cottage cheese
• ▢ 1 1/4 cup all-purpose flour (or gf flour)
• ▢ 1/2 cup almond flour
• ▢ 2 teaspoons baking powder
• ▢ 1 cup shredded cheese

Instructions

• Preheat the oven to 375 degrees F.
• Heat the oil in a skillet over medium-high heat.
• Add in the onion, bell pepper, sausage, and garlic. Cook for 7-10 minutes (or until sausage is fully cooked). Drain any excess liquid if necessary.
• Whisk the eggs with the seasoning and salt/pepper in a bowl.
• Mix in the cottage cheese.
• Combine the flours and baking powder in a second bowl, then lightly fold the mixture into the batter.
• Add the sausage mixture and mix just until well combined (don’t overmix!).
• Scoop the dough with an ice cream scoop (or 1/4 cup) and place on a baking sheet lined with parchment paper. Top each biscuit with shredded cheese.
• Bake for 20-21 minutes and enjoy!

Video

Notes

Feel free to use ground chicken or ground turkey instead of breakfast sausage!

Nutrition

Serving: 2 Biscuits | Calories: 332 kcal | Carbohydrates: 19 g | Protein: 21 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Cholesterol: 180 mg | Sodium: 800 mg | Potassium: 100 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 500 IU | Vitamin C: 2 mg | Calcium: 180 mg | Iron: 2 mg

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