High-Protein Breakfast Biscuits
This post may include affiliate links. Thank you for your support.
Add as Google Trusted SourceThese savory breakfast biscuits are loaded with sausage, veggies, cottage cheese and cheddar, with 12g protein in every biscuit! Make them with gluten-free or regular flour for an easy, prep-ahead breakfast that’s perfect for busy mornings.
I love a savory breakfast, but cooking eggs, sausage and toast on a busy weekday isn’t always happening. These breakfast biscuits bring everything together in one prep-ahead recipe, with 12 grams of protein per biscuit and no sandwiches to assemble.
Like my cottage cheese scrambled eggs and cottage cheese quiche, cottage cheese adds protein and moisture. I also tested Greek yogurt, but those biscuits spread more and baked up thinner. Cottage cheese gave me the thicker biscuits I wanted, with no blending needed!
Since my celiac diagnosis, making gluten-free versions of my favorite foods has become especially personal. I developed these with Bob’s Red Mill gluten-free 1:1 flour, so there’s a specific flour behind that gluten-free option.
Table of Contents
Why You’ll Love These Protein Breakfast Biscuits
- Protein-packed: Each biscuit has 12 grams of protein from the eggs, sausage, cottage cheese and cheddar.
- Easy to make: No rolling or cutting dough. Just mix, scoop and bake!
- Great for meal prep: Make a batch ahead of time for busy mornings. They reheat well and freeze beautifully, so you can stash extras for later!
Ingredients Needed
- breakfast sausage – use ground chicken, pork or beef breakfast sausage. Choose a flavor you enjoy since it adds a lot of the seasoning to these biscuits.
- yellow onion, red bell pepper and garlic – this savory veggie combo adds flavor, texture and a little color. Finely dice the onion and pepper so they’re evenly distributed throughout the biscuits.
- eggs – you’ll need six large eggs. They help bind everything together and contribute protein.
- cottage cheese – I recommend full-fat cottage cheese for moisture and richness. There’s no need to blend it for this recipe.
- flour – I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, which worked wonderfully, but you can also use regular all-purpose flour.
- baking powder – helps the biscuits rise. Make sure yours is fresh!
- sharp cheddar cheese – adds cheesy flavor throughout. Sharp cheddar gives you plenty of flavor, but mild cheddar works too.
- seasonings – paprika, onion powder, salt and black pepper round out the savory flavors.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Switch up the sausage: Use chicken, pork or beef breakfast sausage. For a meatless option, try pressed, crumbled extra-firm tofu sautéed with extra seasonings, though I haven’t tested this swap.
- Change the cheese: Swap the sharp cheddar for mild cheddar, Monterey Jack, Colby Jack, mozzarella or pepper jack.
- Switch up the veggies: Try finely chopped broccoli, chopped spinach or diced mushrooms in place of the bell pepper. Cook them first and let any excess moisture evaporate before adding them to the batter so the biscuits don’t turn out soggy.
- Add a little spice: Stir in a pinch of red pepper flakes or serve with your favorite hot sauce.
Changing the sausage or cheese will affect the nutrition, so the protein and calorie amounts may vary.
How to Make Breakfast Biscuits
Step 1: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and garlic and cook for 4–5 minutes, until softened.
Step 2: Add the sausage and cook for another 7–8 minutes, breaking it into small pieces, until fully cooked. Set aside to cool slightly.
Step 3: In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, paprika, onion powder, salt and pepper.
Step 4: Stir in the flour and baking powder until just combined.
Step 5: Fold in the slightly cooled sausage mixture and shredded cheddar. The batter should be thick and scoopable.
Step 6: Use an ice cream scoop or ¼-cup measure to portion the batter onto your prepared baking sheet. Bake for 22–25 minutes, until golden and set in the center. Let cool for 5 minutes before serving.
Brittany’s Recipe Tips
- Chop everything small: Finely diced veggies and small sausage crumbles make the batter easier to scoop and give you a little of everything in each bite.
- Let the sausage mixture cool slightly: You don’t want to stir a piping-hot skillet mixture into the eggs otherwise they could start cooking.
- Measure the flour carefully: Spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
- Use a scoop: An ice cream scoop or ¼-cup measure makes portioning the batter easy and helps keep the biscuits evenly sized so they bake at the same rate.
What to Serve with Egg Biscuits
I love pairing these breakfast biscuits with my protein coffee and fresh berries for an easy breakfast. They’re also delicious alongside a protein shake or yogurt bowl.
For extra flavor, add a little hot sauce, or slice a biscuit in half and top with avocado or an egg for a more substantial meal.
Serving brunch? Add these egg biscuits to your spread with fruit salad and air fryer breakfast potatoes.
How to Store and Meal Prep
- Storage: Let the biscuits cool, then store in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Microwave a biscuit in short intervals until warmed through, or reheat in a 350°F oven until hot in the center. The microwave is convenient for busy mornings, while the oven helps refresh the outside.
- Freezing: Once completely cooled, freeze the biscuits on a baking sheet, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meal prep: Bake a batch over the weekend and refrigerate what you’ll eat within the next few days. Freeze the rest individually so you can pull out what you need.
Frequently Asked Questions
Nope! Stir it directly into the whisked eggs. Blending isn’t necessary for this recipe.
Yes! Bake them ahead, let them cool and refrigerate or freeze them for later. Reheat before serving for an easy breakfast.
I don’t recommend swapping either directly for the all-purpose flour. They absorb moisture differently and would require adjustments to the recipe. Stick with regular all-purpose flour or a gluten-free 1:1 baking flour for the best results.
You can, but the biscuits will spread more and bake up thinner. I tested them with 1 cup plain Greek yogurt, and the yogurt I used was a bit thinner than cottage cheese. I recommend sticking with cottage cheese for thicker biscuits!
More High-Protein Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Breakfast Biscuits
Ingredients
- ½ Tablespoon olive or avocado oil
- 1 pound ground breakfast sausage, chicken, pork, or beef
- ½ medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, mined
- 6 large eggs
- 1 cup full fat cottage cheese
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour, or regular all-purpose flour
- 1 Tablespoon baking powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and garlic. Cook 4-5 minutes, until the onion is fragrant and softened.
- Add sausage and cook an additional 7-8 minutes, breaking up the sausage, until it’s fully cooked, then set aside to cool slightly.
- In a large bowl, whisk the eggs until smooth, then stir in the cottage cheese, paprika, onion powder, salt and pepper.
- Add the flour and baking powder to the wet ingredients. Mix until just combined. Don’t overmix.
- Stir in the cooled sausage mixture and cheddar until evenly distributed. The batter will be thick and scoop-able.
- Scoop with an ice cream scoop or 1/4 cup measure onto the baking sheet, spacing them apart.
- Bake 22-25 minutes, until golden and set in the center. Let cool 5 minutes before serving.
Notes
- Make ahead: Bake the biscuits ahead of time, let cool and refrigerate or freeze. Reheat before serving for an easy breakfast.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Microwave in short intervals until warmed through, or reheat in a 350°F oven until hot in the center.
- Freezing: Freeze cooled biscuits on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These are really easy to make and yummy too! They are good for a change up from a breakfast casserole! Keeper for sure 😊
So glad you enjoyed these, Janelle! They’re such a nice way to switch up the usual breakfast routine. Love hearing that they’re a keeper!
Did I miss the calorie count per serving?
Hi Trish – The calorie count and full nutrition information are listed at the bottom of the recipe card, just below the instructions and notes. Hope that helps!
Hi, would soaked Chia or flax meal with almond flour work? The chia or flax would work as the binding agent.
Hi Elizabeth – I haven’t tested this recipe with almond flour and chia or flax meal, so I can’t say for sure how it would turn out. Even with an added binder, almond flour behaves quite differently from regular flour, so you’d likely need to adjust the other ingredients as well. I’d recommend sticking with a 1:1 gluten-free baking flour for the best results!
Can I omit the cottage cheese? Can’t have gluten or dairy. Thanks!
Hi Jessica – I haven’t tested a dairy-free version, but you could experiment with a thick, plain dairy-free yogurt in place of the cottage cheese and dairy-free shredded cheese instead of cheddar. The biscuits may spread more and bake up thinner, so I can’t guarantee the results. Let me know if you try it!
Do you think I could swap the flour for almond flour? Would you add anything additionally if you swapped it?
Hi De – I wouldn’t recommend swapping the all-purpose flour for almond flour in this recipe. Almond flour behaves quite differently in baking, so it would take more adjustments than a simple swap. If you’re looking for a gluten-free option, I’d recommend using a gluten-free 1:1 baking flour instead. Hope that helps!
Prepped these today and YUM! It makes a lottttt too so prepare to freeze some! Or pass some to a friend!
Yay! So glad you loved them, Serenée. They definitely make a generous batch, which is perfect for stocking the freezer or sharing. Thanks so much for making them!
These were so good! I used regular all-purpose flour and pork sausage and they turned out awesome. Now I have breakfast ready to go for the week!
Yay! So glad you loved these, Sara! Love that the all-purpose flour and pork sausage worked well too. Such a great breakfast to have prepped for the week!