Cottage Cheese Breakfast Biscuits (Easy and High Protein)
These breakfast biscuits are super simple to make in only one bowl with minimal ingredients. Soft and fluffy on the inside and crispy on the bottom - plus they're packed with protein from the cottage cheese. Make the flavors below or add other meat or veggies of your choice!
Servings: 12 biscuits
Calories: 374kcal
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 ⅓ 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
Note 1: I used 1 full 500g tub of 2% cottage cheese for this recipe. Once blended, it will yield around 2 cups. Any other percentage will work fine in this recipe, just make sure it's blended until completely smooth.
Note 2: The measurements for the add-ins are for a full base recipe, and will make 12 biscuits. I like to divide the dough from the base recipe into 2 bowls and divide the add-ins in half, to make a total of 6 biscuits of each flavor. You could also double the base recipe and leave the measurements for the add-ins as is, and make 12 of each biscuit.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Nutritional information for this recipe includes all add-ins. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Jalapeño Cheddar
Macros per biscuit: 197 cals/21g carbs/15g protein/7g fat
Ham and Cheese
Macros per biscuit: 220 cals/22g carbs/18g protein/7g fat
Fully Loaded
Macros per biscuit: 224 cals/21g carbs/17g protein/8g fat
Green Onion and Mozzarella
Macros per biscuit: 200 cals/21g carbs/15g protein/6g fat
Nutrition
Serving: 1 biscuit | Calories: 374kcal | Carbohydrates: 26g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 1339mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 490mg | Iron: 2mg