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Veggie and Sausage Protein Breakfast Biscuits Recipe

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4.2 from 57 reviews

These Veggie and Sausage Protein Breakfast Biscuits are a savory, protein-packed morning treat featuring cooked chicken sausage, fresh veggies, and cheese. Perfectly golden and fluffy, they combine nutrient-rich ingredients like spinach, carrot or zucchini, cottage cheese, and whole wheat flour to create a hearty and flavorful biscuit that’s ideal for a quick breakfast or snack. Baked to perfection, they offer a balanced mix of protein, fiber, and satisfying taste while being easy to prepare and store.

  • Total Time: 32 minutes
  • Yield: 8 biscuits

Ingredients

Vegetables and Protein

  • ½ cup (48 g) carrot or zucchini, finely grated
  • 7 oz cooked chicken breakfast sausage, chopped
  • 1 cup (43 g) baby spinach, finely chopped
  • 3 large eggs
  • 1 cup (210 g) cottage cheese, low-fat

Spices and Seasonings

  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon kosher salt

Cheese and Dry Ingredients

  • 1 cup (113 g) shredded sharp cheddar cheese, divided
  • 1 cup (130 g) whole wheat flour, spooned and leveled
  • 2 teaspoons baking powder

Instructions

  1. Preheat the oven: Heat the oven to 375℉. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare the vegetables: Remove any excess moisture from the grated carrot or zucchini by pressing it between two layers of paper towels or a clean dish towel. This helps avoid soggy biscuits.
  3. Combine main ingredients: In a large mixing bowl, mix the grated carrot (or zucchini), chopped cooked chicken sausage, finely chopped baby spinach, eggs, and low-fat cottage cheese thoroughly.
  4. Add seasonings and cheese: Stir in garlic powder, onion powder, ground black pepper, kosher salt, and half (½ cup) of the shredded sharp cheddar cheese to the bowl, mixing well for even flavor distribution.
  5. Incorporate dry ingredients: Add the whole wheat flour and baking powder to the wet mixture. Mix gently until just combined. The batter will be thick and sticky, which is expected.
  6. Form biscuits: Using a scoop or spoon, place heaping ⅓ cup mounds of batter onto the prepared baking sheet, shaping them into 8 individual biscuits.
  7. Add topping cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese on top of each biscuit, pressing lightly so it adheres.
  8. Bake: Place the baking sheet in the oven and bake for 15-17 minutes, or until the biscuits turn golden brown and are cooked through.
  9. Cool and serve: Allow the biscuits to cool on the baking sheet for about 10 minutes before serving warm to enjoy the best texture and flavor.
  10. Storage and reheating: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, microwave for 20-30 seconds, air fry at 350℉ for 3-5 minutes, or warm in a 375℉ oven for 5-7 minutes.

Notes

  • Pressing grated vegetables removes excess moisture, essential to prevent soggy biscuits.
  • Use low-fat cottage cheese to keep the biscuits lighter in calories without sacrificing moisture.
  • You can substitute zucchini for carrot based on preference or seasonal availability.
  • Ensure the baking powder is fresh to help biscuits rise adequately.
  • These biscuits freeze well; wrap individually for easy grab-and-go breakfasts.
  • Reheating in an air fryer crisps biscuits nicely, restoring fresh-baked texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15-17 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/veggie-and-sausage-protein-breakfast-biscuits-recipe/