I can’t get enough of these high protein cottage cheese breakfast biscuits and my toddler can’t do too! Not only are these protein biscuits completely fluffy and tasty, they’re packed with protein thanks to the cottage cheese (15g per biscuit!). It’s an advantage for both of my breakfast books!
15g of protein per biscuit! Alias, the best way to start your day 😁
A short list of simple ingredients such as all-purpose flour, blended cottage cheese, eggs, diced peppers, diced ham, chives, cheese and other traditional delicious biscuit ingredients.
Perfect for breakfast sammys – I already consume 15g of protein from biscuits alone, but I love cutting them in half and stuffing them with eggs, cheese, bacon and fresh spinach into the ultimate breakfast sammy.
Star materials
Cottage cheese: Protein Powerhouse! Due to the low amount of moisture and the dough requires less flour, we recommend 2% or 4% cottage cheese for the blend.
All-purpose flour: AP is my charm for these biscuits. Because it is not dense and helps to produce fluffy biscuits.
Dipped Mix-ins: I went to Denver omelet style for these biscuits and used red peppers, ham, cheddar cheese and fresh chives. If you like other flavorful mixins, choose your own adventure here!
Find the complete list of ingredients in the recipe cards below.
These breakfast biscuits are kept in airtight containers in the fridge for 3-5 days and can be easily reheated in a toaster or microwave. This makes these biscuits the perfect option for a simple breakfast all week!
This is a great recipe for preparing a week of meals, whipping double or triple batches, then storing in a freezer on hand. So how do you freeze these biscuits?
First, let the biscuits cool completely. The reason we do this is to allow the biscuits to fall to room temperature and stop producing so much water (vapor) it. This prevents the freezer from burning in the freezer and keeps the biscuits wonderful and fresh. Wrap the biscuits tightly in plastic wrap or place them in a safe bag in the freezer. Remove as much air as possible. This also helps prevent burns in the freezer. Place in the freezer and freeze for up to 3 months. Option 1: Thaw the fridge biscuits overnight. Then measure the microwave for 60 seconds. Option 2 (recommended): Cut frozen biscuits in half, place in toaster, and add medium toast. This option is recommended as it offers crisp biscuit yam.
More expensive protein breakfast recipes
Preheat the oven to 425°C and arrange the baking sheets with parchment.
Add flour, baking powder and salt to a large mixing bowl and mix.
Next, add the blended cottage cheese to the flour and stir using a silicon spatula or wooden spoon until a shaggy dough has formed.
Once the shaggy dough begins to form, add diced cheddar cheese, chives, ham and peppers. Scrape the sides off and use your hands to mix. If the dough is too sticky, add flour. 1 tablespoon at a time.
Using a ⅓ cup, scoop the dough onto the baking sheet and gently press down. Continue until all the fabric is used.
Next, pour 1 teaspoon of shredded cheddar cheese over each biscuit.
Bake at 425℉ for 10 minutes.
Remove from oven and allow to cool for 5 minutes before serving. Either act as an IS or cut the biscuits in half and serve with eggs.
Option to replace 4 oz. Bacon for ham if necessary. The amount of flour you need for this recipe will depend on how well the cottage cheese is mixed in. If you need more flour, add it to 1 tablespoon at a time until you reach the desired consistency.
calorie: 248 kcal, carbohydrates: 20 g, protein: 15 g, fat: 12 g, fiber: 1 g, sugar: 2 g
Nutrition information is calculated automatically and should only be used as an approximation.
