Just 85 calories with 5 grams of protein each, these fluffy high-protein Egg Biscuits with cottage cheese are a wholesome way to enjoy one of life’s greatest joys: tender, yummy biscuits warm from the oven!
A better-for-you biscuit, without compromise.
Flaky, buttery Breakfast Biscuits are one of my favorite splurge foods—and one I don’t consider “worth it” unless they are really good—so you can trust me when I say these high-protein egg biscuits are delicious.
While not wipe-your-fingers buttery like a classic biscuit (because this recipe is made with eggs and cottage cheese), they are soft, tender, and hit that carby craving.
There are two styles of biscuit: roll and stamp (which involves rolling, folding, and cutting out the biscuits), and the easier, breezier Drop Biscuit Recipe, in which you simply stir the batter together, scoop it, then “drop” them onto your baking sheet.
These egg biscuits are the latter. All you need is a bowl, a spoon, and if you really want to make your life easy, a cookie scoop to portion the dough.
Recipe Variations
Use this biscuit dough as a base, then add any number of mix-ins (or keep it classic and enjoy as-is, perhaps with a drizzle of Hot Honey).
Mediterranean. Add sundried tomatoes, feta, and basil (what you see below). Top with Parmesan.
Bacon Cheese. Fold in 1/3 c. diced cooked bacon (try Baked Bacon or Air Fryer Bacon) and grated sharp cheddar cheese.
Parmesan Herb. Add a total 3 tablespoons finely chopped green herbs. Sprinkle with extra Parmesan prior to baking.
JalapenoCheddar. Fold in 3 tablespoons minced jalapeno and cheddar cheese. You can press a thin jalapeno slice into the top of each biscuit prior to serving.
Storage Tips
These egg biscuits store well, so they’re perfect for high-protein breakfast prep.
At Room Temperature. In an airtight container for up to 4 days. Rewarm in the toaster oven or microwave.
Freeze and Bake. For freshly baked biscuits on demand, scoop the dough on the the baking sheet, freeze hard, then transfer to an airtight container. Bake directly from frozen, adding a few minutes to the baking time as needed.
More High Protein Breakfast Recipes
Cottage Cheese Eggs
Egg Muffins
Cottage Cheese Pancakes
Protein Overnight Oats
Breakfast Burrito Recipe
Print
Add to Collection Go to Collections
High Protein Egg Biscuits
These high protein egg biscuits are just 85 calories each! With eggs and cottage cheese, they're quick and easy to stir together.
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 18biscuits
Calories 85kcal
Author Erin Clarke / Well Plated
Ingredients
2cupsall-purpose flour
1tablespoonbaking powder
¼teaspoonbaking soda
½kosher salt
1cuplow-fat or full fat cottage cheesedo not use fat free
3large eggs
2 to 4tablespoonsmilkas needed
⅓cupchopped sun-dried tomatoespat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry
¼cupfeta cheese
3tablespoonsfinely chopped fresh basil
2tablespoonsgrated Parmesan
Instructions
Line a baking sheet with parchment paper and preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
In a separate bowl, whisk together the cottage cheese and eggs.
Pour the cottage cheese mixture over the dry ingredients. With a rubber spatula, stir until the flour is absorbed into the wet ingredients and you have a stiff dough — the batter is pretty thick so this may take a minute or two. If the dough seems super dry (this will vary depending upon the humidity where you live), drizzle 2 tablespoons of milk over the top, then keep stirring, adding a little more milk if needed.
Fold in the sun-dried tomatoes, feta, and basil.
With a big scoop (I use a cookie scoop), drop the biscuits by approximate 1/4 cupfuls onto the baking sheet, leaving 2 inches between each.
Bake until golden and set, about 10 to 12 minutes. Enjoy warm.
