High-Protein Breakfast Biscuits
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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’m always looking for ways to make a protein-packed breakfast a little easier, especially on mornings when we’re trying to get everyone out the door. These breakfast biscuits bring together eggs, sausage, cheese and veggies in one scoop-and-bake recipe, so there’s no need to assemble individual breakfast sandwiches.
And of course, I had to bring cottage cheese into the mix! I love adding it to breakfast recipes like my cottage cheese scrambled eggs or cottage cheese quiche for extra protein. Here, it adds moisture while the sausage, sharp cheddar and seasonings give these biscuits plenty of flavor.
Since going gluten-free, I’ve been finding new ways to make some of my favorite foods, so I was especially excited that these biscuits turned out so well with gluten-free flour!
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
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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.
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