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These have earned a permanent spot in my meal prep rotation. They are insanely good; they’re soft and cheesy on the inside and lightly crispy on the outside. Plus, they’re very simple to make with minimal ingredients and you can use the base recipe to start then add whatever meat, cheese or vegetables you have in your fridge to make them your own!
This recipe is freezer friendly (just let cool then store in a resealable bag or container), and the biscuits stay fresh in the fridge for up to a week. Just warm one up when you’re ready for a quick and easy breakfast that’s packed with flavor and protein.
See the Recipe Notes below for the macro-nutrient information. The macros are calculated based on the specific ingredients I used, so if you use different ingredients, they’ll change slightly. You can use a macro calculator app to get the specific macros for any variation you make.
Cottage Cheese Breakfast Biscuits (Easy and High Protein)
Equipment
- 1 food processor or immersion blender
- 1 whisk
- 1 spatula, rubber or wooden
Ingredients
Base Recipe
- 2 cups 2% cottage cheese (see Note 1)
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 large eggs
- 1 tbsp avocado oil
Green Onion and Mozzarella (see Note 2)
- 1 tsp garlic powder
- 2 cups low fat mozzarella cheese, shredded (you can use full fat cheese too)
- 10-12 green onions, thinly sliced (green parts only)
Jalapeño & Cheddar
- 1 tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 3-4 jalapeño peppers, seeded and finely diced
- 1 jalapeño pepper, sliced, for garnish (optional)
Ham & Cheese
- 1 tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 2 cups ham, diced (I use Butterball turkey ham, but any kind works)
Loaded Baked Potato
- ½ tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 1-2 jalapeño peppers, seeded and finely diced
- 6-8 green onions, thinly sliced (green parts only)
- 9 strips bacon, cooked and crumbled (I use chicken or turkey bacon, but any kind works)
Instructions
- In a food processor, blend the cottage cheese until completely smooth
- In a large bowl, whisk together the flour, baking powder and salt
- Add the cottage cheese, eggs and avocado oil and mix with a spatula until a rough, sticky dough forms
- Fold in the add-ins of choice (see below) and mix until combined
- Let the dough rest for 10-15 mins
- Preheat oven to 425℉/220℃ and line a large baking sheet with parchment paper
- Using a large spoon or a measuring cup, scoop the dough onto the baking sheet in 12 equal portions about 2 inches apart (about â…“ cup each)
- Bake for 15-18 mins or until lightly golden; the inside should be soft and fluffy and the bottoms slightly crispy
- Allow to cool before serving, storing or freezing
Green Onion & Mozzarella
- Whisk in the garlic powder with the dry ingredients
- Once the dough comes together, fold in the mozzarella cheese and green onions and continue mixing until combined
Jalapeño & Cheddar
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese and jalapeño peppers and continue mixing until combined
- Once the biscuits are arranged on the baking sheet, garnish each with 2-3 slices of jalapeño (optional)
Ham & Cheese
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese and diced ham and continue mixing until combined
Loaded Baked Potato
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese, cooked bacon, green onions and jalapeño peppers and continue mixing until combined
Notes
Nutrition
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Loved the simplicity of this but even more the taste!! So good!
I’m so happy to hear you liked them! Thank you so much for the feedback.
have you made them with almond flour?
They’ve been tested with almond flour and turned out great! Because it absorbs more liquid than all purpose flour, reduce the amount of almond flour by 2-3 tbsp and add an extra tbsp of oil!