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Breakfast Biscuits

Savory Breakfast Biscuits Packed with Protein

Start your day with these high protein breakfast biscuits, perfect for meal prep and flavor customization.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 16 biscuits
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 1 tablespoon avocado oil Can substitute with olive oil or melted coconut oil.
  • 1 cup minced green onions (scallions) Chives can be used instead.
  • 1 pound Italian chicken sausage Can substitute with any cooked or plant-based sausage.
  • 2 cups all-purpose flour Try whole wheat or almond flour for healthier options.
  • ½ cup hemp hearts Can be omitted if unavailable.
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt Can be reduced for lower sodium.
  • 1 teaspoon garlic powder Fresh garlic can be used instead.
  • 1 teaspoon fresh thyme Substitute with Italian seasoning if desired.
  • 1 teaspoon red pepper flakes Optional for heat.
  • 1 cup low-fat cottage cheese Can substitute with Greek yogurt.
  • 2 large eggs Can swap part of them with egg whites for lower fat.
  • ½ cup liquid egg whites Omit if using whole eggs.
  • ½ cup chopped sun-dried tomatoes Fresh tomatoes can be substituted.
  • ½ cup crumbled feta cheese Ricotta works for a different texture.

Equipment

  • large mixing bowl
  • medium skillet
  • Baking sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for High Protein Breakfast Biscuits
  1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  2. In a medium skillet, heat 1 tablespoon of avocado oil over medium heat. Add minced green onions and Italian chicken sausage, sautéing until the sausage is browned and fully cooked, about 10 minutes.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of hemp hearts, 1 tablespoon of baking powder, 1 teaspoon of fine sea salt, 1 teaspoon of garlic powder, and 1 teaspoon of fresh thyme.
  4. In another bowl, combine 1 cup of low-fat cottage cheese, 2 large eggs, and the cooled sausage mixture. Add the chopped sun-dried tomatoes and ½ cup of crumbled feta cheese, stirring until well-combined.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined.
  6. Using a large cookie scoop, portion the dough onto the lined baking sheets for about 16 biscuits.
  7. Bake the biscuits in the preheated oven for 5 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15 to 17 minutes.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 18gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store the biscuits in an airtight container for up to 4 days in the fridge, or freeze for up to 1 month.

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