High Protein Biscuits with Sausage Eggs and Cheese

These high protein biscuits with sausage eggs and cheese are the make-ahead breakfast that solves the weekday morning problem. Cottage cheese and eggs blended smooth and mixed with flour, shredded cheese, cooked breakfast sausage, and fresh chives, scooped onto a baking sheet and baked until golden. They are soft, savory, and packed with protein in every bite, and they reheat in 30 seconds from the refrigerator or straight from the freezer.

A Quick Look At This Recipe

• Recipe Name: High-Protein Biscuits with Sausage Eggs, and Cheese
• Serves: 12 biscuits
• Calories: 2063 cal
• Main Ingredients: 1½ cups cottage cheese, eggs, 1½ cups all-purpose flour or gluten-free 1:1 flour, 1½ teaspoons baking powder, salt, garlic powder, onion powder, shredded cheese
• Why You'll Love It: These high protein biscuits combine cottage cheese, eggs, flour, shredded cheese, and cooked breakfast sausage into a savory, protein-packed drop biscuit ready in 30 minutes. A perfect make-ahead breakfast.

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Why You’ll Love This Recipe

One bowl and 30 minutes. These are genuinely fast to make and even faster to reheat throughout the week.

The cottage cheese and egg base produces a tender, moist biscuit with a high protein content that keeps you full well past the point a standard breakfast pastry would.

They are freezer-friendly which means one batch on Sunday covers breakfast for weeks rather than just days.

– Lyuda

Ingredients Needed to Make High Protein Biscuits

The Protein Base

Cottage cheese blended smooth with eggs is the foundational wet mixture that provides the bulk of the protein in these biscuits. Full-fat cottage cheese produces the richest, most flavorful result. The blended cottage cheese disappears into the batter and is undetectable in the finished biscuit by texture or flavor.

The Dry Ingredients

All-purpose flour provides structure. A gluten-free 1:1 flour substitute works identically for anyone avoiding gluten. Baking powder provides the lift. Salt, garlic powder, and onion powder season the batter throughout.

The Mix-Ins

Shredded cheese adds a melty, savory richness throughout every biscuit. Cheddar, Monterey Jack, Colby Jack, or any shredded blend all work. Cooked and cooled breakfast sausage crumbled through the batter adds the hearty, spiced meat element. Fresh chives add a mild, herby brightness.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make High Protein Biscuits

Step 1: Blend the Wet Base

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Add the cottage cheese and eggs to a large bowl. Blend with an immersion blender until completely smooth with no visible cottage cheese curds remaining. Alternatively, blend in a standard blender and pour back into the bowl. For a more textured result, simply whisk together without blending.

Step 2: Add the Dry Ingredients

Add the flour, baking powder, salt, garlic powder, and onion powder to the blended wet mixture. Stir just until the dry ingredients are incorporated and no visible dry streaks remain. Stop as soon as the batter comes together.

Step 3: Fold in the Mix-Ins

Add the shredded cheese, cooled crumbled breakfast sausage, and fresh chives. Fold gently until everything is evenly distributed throughout the batter. Do not overmix beyond what is needed to distribute the mix-ins evenly.

Step 4: Scoop and Top

Using a 3-tablespoon cookie scoop or large spoon, portion the batter onto the prepared baking sheet leaving a couple of inches between each biscuit. Sprinkle additional shredded cheese over the top of each one if desired.

Step 5: Bake

Bake at 400°F for 15 to 18 minutes until the tops are lightly golden and the biscuits are cooked through. A toothpick inserted in the center should come out clean. Let cool for a few minutes before serving.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds, in a 350°F oven for 8 to 10 minutes, or in an air fryer at 350°F for 4 to 5 minutes. For freezing, let the biscuits cool completely and freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator and reheat as directed, or reheat directly from frozen adding 1 to 2 extra minutes.

More Breakfast Recipes to Check Out

• Healthy Breakfast Cookies
• High-Protein Sheet Pan Breakfast Burritos
• High-Protein Broccoli Cheddar Breakfast Biscuits

More Easy Breakfast Recipes

Mango Chia Pudding

Chocolate Protein Balls

Strawberries and Cream Protein Overnight Oats

High Protein Egg Bake

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

High-Protein Biscuits with Sausage Eggs, and Cheese

These high protein biscuits combine cottage cheese, eggs, flour, shredded cheese, and cooked breakfast sausage into a savory, protein-packed drop biscuit ready in 30 minutes. A perfect make-ahead breakfast.

Print Recipe Pin Recipe Rate Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Servings: 12 biscuits

Course: Breakfast

Cuisine: American

Calories: 2063

Step By Step Instructions

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Ingredients

  

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• 1½ cups cottage cheese
• 3 large eggs
• 1½ cups all-purpose flour or gluten-free 1:1 flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded cheese plus more for topping
• 1½ cups cooked breakfast sausage cooled
• 1 tablespoon fresh chives finely chopped

Method

 

Prepare the Batter

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Add the cottage cheese and eggs to a large bowl. Using an immersion blender, blend until smooth. Alternatively, blend them in a standard blender. If you don’t mind small pieces of cottage cheese in the biscuits, you can simply whisk the ingredients together.
3. Add the flour, baking powder, salt, garlic powder, and onion powder. Stir until just combined.
4. Fold in the shredded cheese, cooked and cooled sausage, and fresh chives. Mix until the ingredients are evenly distributed, being careful not to overmix the batter.

Form the Biscuits

1. Using a 3-tablespoon cookie scoop or spoon, scoop the batter onto the prepared baking sheet, leaving space between each biscuit.
2. Sprinkle the tops with additional shredded cheese, if desired.

Bake

1. Bake for 15–18 minutes, or until the biscuits are lightly golden on top and cooked through.
2. Allow the biscuits to cool for a few minutes before serving.

Notes

• Cool the sausage first: Allow the cooked sausage to cool before adding it to the batter so it doesn’t warm the eggs or affect the texture.
• Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing can make the biscuits dense.
• Use your favorite cheese: Cheddar, Monterey Jack, Colby Jack, or a cheese blend all work well.
• For even-sized biscuits: Use a 3-tablespoon cookie scoop to portion the batter evenly.
• The texture: These are soft, tender, savory breakfast biscuits rather than traditional flaky biscuits.

Nutrition

Calories: 2063kcalCarbohydrates: 150gProtein: 127gFat: 110gSaturated Fat: 42gMonounsaturated Fat: 39gTrans Fat: 0.5gCholesterol: 838mgSodium: 4931mgFiber: 19gSugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.