[RECIPE] High-Protein Breakfast Biscuits

Name: High Protein Breakfast Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 6 large eggs; 1 cup cottage cheese; 1.5 cups almond flour; 1 TBSP avocado oil; 1 small green bell pepper; 2 cups leafy greens; 6 slices cooked bacon; Salt and pepper to taste; 3/4 cup shredded cheese; Fresh herbs or desired spices, to taste

Let me start by saying that I am not a morning person. On weekdays, I need to wake up before 6am to get ready and commute to work. On weekends, I don’t have to wake up as early but still am up and off to play volleyball or go to the gym by 8am. I don’t always have time to eat breakfast before I leave the house so I often bring something with me to eat later. I need breakfast options that are quick, filling, portable, and packed with nutrients – especially protein. That’s where these high-protein breakfast biscuits come in!

I’ve been making these for a while now, and they’ve become one of my go-to meal prep recipes. The end result is always slightly different depending on what I have in the fridge and pantry but they are always savory and satisfying. I love a recipe that is easy to customize depending on what I have on hand. Plus, they’re low-carb, gluten-free, and can be made dairy-free, making them a great option for so many different nutrition goals.

Also check out: [Recipe] 4 High Protein Breakfast Recipes

Why I love these high-protein breakfast biscuits

I love a good make-ahead breakfast that travels well, and these biscuits hit all the marks—delicious, nutrient-dense, and ready to grab when I need them. I don’t even need utensils to eat them which is another bonus. Here’s why I love this recipe:

High in Protein – Each bite is packed with eggs, cottage cheese (or a dairy-free swap), and crispy bacon to keep me full and fueled.
Low carb and gluten-free – Made with almond flour, so I don’t feel sluggish after eating them.
Perfect for meal prep – I make a batch at the start of the week, and breakfast is done!
Super versatile – I can swap out ingredients based on my mood, nutrition goals or dietary needs.

How these biscuits can fit different nutrition goals

Over the years, I’ve experimented with different ways to optimize my diet for energy, performance, and recovery. Here’s how these biscuits can fit into a variety of approaches:

High protein diet: I always prioritize protein at breakfast because it helps keep cravings in check and supports muscle recovery. With eggs, cottage cheese, and bacon, these biscuits pack a serious protein punch.
Anti-inflammatory (dairy-free version): The recipe below is gluten-free but not dairy-free. I know that dairy doesn’t work for everyone. If I’m focusing on reducing inflammation, I'll omit the cottage cheese and shredded cheese altogether. It won't be as high in protein but it will still be delicious. If still want the protein boost without the dairy, you could also find a vegan cottage cheese recipe which uses tofu.
Low-carb and keto-friendly: I try to keep my mornings low in carbs to maintain steady energy and stabilize my blood sugar. Almond flour keeps these grain-free and keto-friendly, which I love.
Balanced nutrition for busy lifestyles: I need breakfasts that actually keep me full without a crash mid-morning. These biscuits have the right balance of protein, healthy fats, and fiber to keep me going.

Meal prep & storage tips

I’m all about keeping breakfast (and every other meal) simple. That means I’ll batch cook my meals so that I don’t have to cook and clean every day. These biscuits can be kept in the refrigerator for up to 5 days. I like to use these glass containers because they are airtight and non-toxic.

They can also be frozen for up to 3 months. I usually will make a double batch and put half in the fridge and the rest in the freezer. When I do this, I will wrap each biscuit in parchment paper and then put in one of these airtight re-usable freezer-safe gallon-size silicone bags. When I’m ready to dig into my frozen stash, I’ll pull out a couple of biscuits and put them in the fridge the night before. There have been times where I forgot to do this and just threw them into the oven while frozen. They don’t come out as crispy, but they are still edible.

My reheat method depends on how much time I have. I also try to avoid the microwave if I can, but this is a good option if you’re short on time. I prefer to reheat in the oven, but that can take up to 15 minutes by the time the oven is preheated. While I’m prepping my coffee for the day, I’ll pop a couple of these into the oven and eat them on the way to work. If I don’t want to eat them that early then I’ll bring them to work and either eat them cold or heat them up in the toaster oven in our break room.

How to customize these to meet your preferences

One of my favorite things about this recipe is how adaptable they are. I mix it up almost every time I make these which helps to keep them interesting and not get bored of them. Sometimes I will shop for ingredients to make these but other times I’ll just use what we have in the kitchen. Here are some ways that you can make these high-protein breakfast biscuits your own:

Make them dairy-free

If you’re following an anti-inflammatory diet or you’re sensitive to dairy, you can omit the cottage cheese and shredded cheese completely. You can also substitute these ingredients with dairy-free alternatives like avocado or this 5-Minute Vegan Cottage Cheese. If you’re okay with dairy but want to avoid lactose, you can also find a lactose-free cottage cheese in most grocery stores. Look for brands like Good Culture, Nordica, or Green Valley.

Instead of shredded cheese, you can add nutritional yeast to get the cheesy flavor without the dairy. Plant-based cheese can be a good option but make sure to look at the list of ingredients and avoid highly processed oils, added sugars, and excessive saturated fats. Good brands of non-dairy cheeses include Miyoko’s Creamery, Misha’s Kind Foods, or Monty’s – all of which are made with cashew milk. For those that are avoiding nuts, Violife Foods also makes a dairy-free, nut-free feta made with coconut oil. Keep in mind that using a plant-based option could change the consistency of your biscuits once they are cooked but it’s definitely worth trying!

For cheese lovers

If you love the taste of cheese and your body can handle it, the options are endless for this recipe. I used a shredded cheddar in my recipe, but you can use any other flavor of cheese that melts well like mozzarella, gouda, Monterey jack, muenster, or brie. Asiago, parmesan or feta won’t necessarily melt as well but they will provide a great flavor profile.

For fiber and micronutrients

One ingredient that I always add to my recipe is leafy greens so I alternate between kale, baby spinach, collard greens and swiss chard. Beyond that, there are many options for vegetables. My theory is that if I can dice them, I can use them in this recipe. My favorites are some combination of bell peppers, mushrooms, jalapenos, and onions.

In addition to vegetable, fresh herbs can take this recipe from bland and boring to flavorful and savory. I really enjoy adding fresh rosemary, sage or thyme. A little goes a long way with fresh herbs so I only add these when I happen to have them around for other recipes.

Spice it up

Adding in spices doesn’t mean that it has to add heat to the recipe, but it can if that’s your thing.

If I’m using fresh herbs, I’ll keep the spices to a minimum with just a dash of salt and pepper. But if I’m not using fresh herbs, then I’ll add some garlic powder or Everything Bagel Seasoning.

Recommended flavor combinations

When I make these, I like to have a theme in mind before I start throwing ingredients in a bowl. Here are some flavor combinations to consider when you make your next batch:

Super savory: Yellow onion + Parmesan cheese + garlic powder + Everything Bagel Seasoning

Greek-inspired: Spinach + mushrooms + fresh chives + feta cheese + dried oregano + garlic powder

Pizza theme: Mozzarella cheese, Italian sausage, dried oregano, dried basil, garlic powder and red pepper flakes

With a little kick: Jalapeño + cilantro + bell pepper + Mexican cheese blend

Have you made this recipe before? Let me know what your favorite ingredient combination is in the comments!

How to customize this recipe to meet your need and preferences

I know firsthand how challenging it can be to find a healthy, high-protein breakfast that checks all the boxes—quick, satisfying, and packed with nutrients. Too many breakfast options leave me hungry an hour later or require too much effort on busy mornings. That’s why these high-protein breakfast biscuits have become a staple in my routine. They’re easy to make, store well, and give me a steady source of energy to power through my day, whether I’m heading to a workout, a client session, or just tackling my to-do list. Plus, the fact that they’re low-carb, gluten-free, and easily customizable makes them a great fit no matter what nutrition approach I’m focusing on.

If you’re looking for a go-to meal prep breakfast that actually tastes amazing and keeps you full, these biscuits are worth trying. I love experimenting with different add-ins, and I’d love to hear how you make them your own! Do you go for extra cheese, a veggie-packed version, or a little spice? Drop a comment below and let me know your favorite variation. If you make them, tag me on social media—I’d love to see your creations!

High Protein Breakfast Biscuits

Yield: 12 biscuits (6 servings)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

6 large eggs
1 cup cottage cheese
1.5 cups almond flour
1 TBSP avocado oil
1 small green bell pepper
2 cups leafy greens
6 slices cooked bacon
Salt and pepper to taste
3/4 cup shredded cheese
Fresh herbs or desired spices, to taste

Instructions

Preheat oven to 400 degrees and cover 2 baking sheets with parchment paper.
Finely chop leafy greens and spinach. And dice bacon.
Add 1 TBSP avocado oil to a skillet over medium heat, and add diced peppers. Cook for 5 minutes.
While peppers are cooking, add eggs to a mixing bowl and whisk.
Add almond flour and cottage cheese to the eggs and stir until combined.
Fold in shredded cheese, peppers, spinach, bacon and any desired flavorings (spices, herbs or condiments).
Spoon out 12 even globs of mixture onto the 2 baking sheets and flatten into biscuits.
Bake for 10-15 minutes, or until they are golden brown and at your desired crispiness.

Notes

This recipe is incredibly versatile so you can add whatever veggies, flavorings or protein that you have in your fridge/pantry. I've made a similar version with onions, jalapeños and cilantro that was so freaking DELISH. You can also omit the dairy completely or use Greek yogurt instead of cottage cheese.