Breakfast Protein Biscuits

Posted on May 29, 2025

Looking for a quick, satisfying breakfast that’s packed with protein and doesn’t skimp on flavor? These Breakfast Protein Biscuits are the perfect grab-and-go option for busy mornings or post-workout fuel. They’re warm, savory, and surprisingly filling—everything you love about a hearty breakfast baked into one compact, delicious biscuit. Plus, they’re super easy to prep and totally customizable! Whether you’re meal prepping for the week or need something quick before heading out the door, these protein-packed bites are sure to become your new favorite breakfast staple.

Why You’ll Love This Recipe

These Breakfast Protein Biscuits aren’t just tasty—they’re a total breakfast game changer! Whether you’re eating low-carb, trying to increase your protein intake, or just want something that actually keeps you full until lunch, this recipe has your back. You’ll love how simple the ingredients are (hello, pantry staples!), and how quickly they come together—no fancy equipment needed. Plus, they’re freezer-friendly, which means breakfast is always just a quick reheat away.

Ingredients

These biscuits come together with just a handful of wholesome, protein-packed ingredients. Feel free to tweak them based on what you have in your kitchen!

Here’s what you’ll need:

1 cup cottage cheese (for moisture and protein)
1 cup shredded cheddar cheese
4 large eggs
1 cup almond flour (or oat flour for a softer texture)
1 scoop unflavored or savory protein powder (whey or plant-based)
1/2 tsp baking powder
1/2 tsp garlic powder (optional, for flavor)
1/4 tsp salt
1/4 tsp black pepper
Optional: chopped spinach, cooked crumbled turkey sausage, or chopped bell peppers

Instructions

These Breakfast Protein Biscuits are super easy to throw together—just mix, scoop, and bake! Here’s how to do it:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin for easy cleanup.
Mix Wet Ingredients: In a large mixing bowl, stir together the cottage cheese, shredded cheddar, and eggs until well combined.
Add Dry Ingredients: Add the almond flour, protein powder, baking powder, garlic powder (if using), salt, and pepper. Mix until a thick, slightly sticky batter forms.
Add Extras (Optional): If you’re using add-ins like spinach, cooked sausage, or peppers, fold them in now.
Scoop the Batter: Use a spoon or cookie scoop to drop mounds of batter onto the baking sheet, or fill muffin cups about ¾ full.
Bake: Bake for 18–22 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
Cool Slightly before serving. Enjoy warm or let them cool completely for meal prep.

Servings and Timing

These biscuits are perfectly portioned and great for sharing—or saving all to yourself for the week!

Servings: This recipe makes about 8 to 10 biscuits, depending on the size you scoop.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tips and Variations

Want to switch things up or tailor these biscuits to your taste? Here are some easy ways to make this recipe your own:

Make it meaty: Add cooked, crumbled turkey sausage or diced ham for extra protein and flavor.
Go veggie: Mix in chopped spinach, grated zucchini (squeeze out the moisture), or sautéed mushrooms.
Cheese swap: Try pepper jack for a spicy kick or mozzarella for a milder taste.
Low-carb boost: Stick with almond flour and a low-carb protein powder to keep carbs down.
No protein powder? Skip it and add 2 more tablespoons of almond flour—it’ll still be delicious!

Storage

These Breakfast Protein Biscuits are perfect for meal prep and keep well throughout the week!

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Let the biscuits cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
To Reheat: Microwave for 30–45 seconds from the fridge, or about 1–1.5 minutes from frozen. You can also reheat in the oven at 350°F (175°C) for 5–7 minutes.

Frequently Asked Questions

Can I make these biscuits dairy-free?
Yes! Use dairy-free cheese and a plant-based yogurt or mashed avocado instead of cottage cheese.

What can I use instead of almond flour?
Oat flour or whole wheat flour works well, though the texture may be slightly different.

Is protein powder necessary?
Not at all—just replace it with a bit more flour if you’d prefer to leave it out.

Can I make these ahead of time?
Absolutely! They’re great for prepping a batch on Sunday and eating all week.

Can kids eat these?
Yes—just go easy on the pepper and garlic if your kids prefer milder flavors.

How do I know when they’re done baking?
They’ll be golden brown and a toothpick inserted in the center should come out clean.

Can I make them in a muffin tin?
Yes! They bake up perfectly in muffin cups—just grease them well or use liners.

Conclusion

These Breakfast Protein Biscuits are everything you want in a morning meal—quick, filling, and totally crave-worthy. Whether you’re meal prepping for the week or just need a protein boost to power through your day, this recipe fits the bill. Easy to customize, kid-friendly, and freezer-ready, they’re a smart choice for busy mornings or healthy snacking anytime.

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