High-Protein Egg Biscuits: My Go-To Easy Breakfast Fix
You Have to Try These High-Protein Egg Biscuits
Hey there! Okay, you know how sometimes you wake up starving but also a teensy bit lazy? (Me, every Saturday.) That’s when I end up making these high-protein egg biscuits. I sort of cobbled this recipe together after a long run one morning—my stomach was growling louder than the neighbor’s dog and, well, normal biscuits weren’t gonna cut it. There’s something about turning plain old eggs into a fluffy, hearty biscuit that feels like a culinary magic trick.
The first time I brought a plate to the family table, my brother legitimately asked if I’d ordered takeout, which I decided to take as a compliment. Or maybe he was just looking for an excuse not to do dishes—I’ll never know.
Why I Keep Making These Biscuits
Honestly, if I had a dollar for every time someone asked for the recipe, I could at least buy myself some posh eggs from the farmer’s market. I make these when I want something protein-packed (so I don’t get hangry by 10am, which has happened more than I’d like to admit). My family goes a bit wild for them because they’re soft, a little cheesy, and manage to taste kinda indulgent without actually being unhealthy—oh, and you can sneak spinach in without hearing complaints.
(If you’ve ever tried finding a breakfast everyone likes, you know that feeling of defeat when someone complains about “too many seeds” or “weird textures”. Biscuits avoid all that drama.)
What You’ll Need (Maybe)
- 4 large eggs (though sometimes I use 2 eggs + 2 extra whites if I have random leftovers)
- 1 1/2 cups cottage cheese (I’ll shamelessly use ricotta if we’re out—it’s just as dreamy, maybe richer)
- 1/2 cup grated cheddar or Swiss (grandma swore by sharp cheddar; honestly, use whatever’s knocking around the fridge)
- 1 cup oat flour (but regular old white flour or even chickpea flour both work, if that’s what’s handy)
- 1/2 tsp baking powder (sometimes I forget this—still works, just slightly denser)
- Pinch of salt and a few grinds of black pepper
- Optional: A handful of chopped spinach, scallions, or, if you’re feeling wild, cooked bacon bits (those little crispy store-bought bacon sprinkles work in a pinch)
Let’s Get Baking! (It’s Simpler Than It Looks)
- Preheat your oven to 375°F (190°C). If you forget, just do it now and pretend you meant to let the batter rest.
- Grab a big bowl and toss in your eggs. Whisk ’em up real good—if a bit of shell sneaks in, fish it out or let it ride. I won’t judge.
- Add in your cottage cheese and give it a stir, then pile in your shredded cheese. It gets kinda gloopy here, but that’s 100% normal.
- Sprinkle in the flour and baking powder, followed by the salt and pepper. Fold everything together—the dough should seem a bit wetter than your average cookie dough, but not pourable. (If it looks like pancake batter, just add a spoonful more flour. I do this every time, honestly.)
- Time to get creative: Mix in any extras—spinach, scallions, bacon—whatever you fancy. This is where I usually do a little taste test, because life’s too short for bland biscuits.
- Scoop the dough onto a parchment-lined tray. I use an ice cream scoop—makes it so easy, but two spoons work just fine. Leave a little space between each!
- Bake for 17–20 minutes or until the tops look golden and firm to the touch. Sometimes mine are done early or run a little long; you’ll know by the smell (that’s my timer, half the time).
- Cool for five minutes if you can resist. I usually can’t—burnt my tongue more than once.
My Honest Notes
- The oat flour gives a lovely heft, but one time I ran out and used almond meal; the biscuits were more crumbly but still vanished fast.
- Sometimes the biscuits look a bit wonky or puff unevenly; that’s the charm (or maybe my oven is just moody—hard to say).
- Once I forgot the pepper and they were a tad bland, but hot sauce saved the day.
Fun Variations I’ve Tried (and One That Flopped)
- Added chopped sun-dried tomatoes and feta once—blissful.
- Tried with jalapenos (major kick, not for the faint-hearted or, as I learned, for the neighbor’s kids)
- The sweet version with dried cranberries and a dash of cinnamon… eh, let’s just say I wouldn’t serve those to company.
Gear You (Might) Need… Or Not
Technically, a mixing bowl, whisk or fork (I’ve mixed with chopsticks before—don’t ask), a baking tray, and parchment paper. Ice cream scoop’s handy but I’ve used two spoons just fine. No parchment? Butter the tray and wing it. Actually, sometimes the slightly crispier bottoms are a win.
Keeping Biscuits Fresh (for as Long as You Can)
Store them in a container in the fridge for up to three days, though honestly, in my house, they rarely last past breakfast. If you want to freeze ’em, wrap in foil or a freezer bag and reheat in the oven. I think they taste even better the next day — is that weird?
Serving: The Best Part
I love these split with a swipe of smashed avocado (sometimes I add a glug of hot sauce, because why not). My uncle claims they’re even better with a fried egg and a bit of homemade salsa—can’t say he’s wrong. For brunch, I once served them alongside a sharp arugula salad with lemon dressing (felt very posh for a minute).
Pro Tips (aka How I Learned the Hard Way)
- Don’t try to bake these at a higher temp because you’re in a mad hurry—they brown outside but glue themselves to the tray. Trust me, I once pried a batch free and had biscuit gravel all week.
- Using warm eggs helps them mix smoother, but honestly, who always remembers that? Not me.
- If you’re experimenting, add extras after the main mixing step — less mess, more fun.
FAQ: Real Questions I’ve Gotten (No Embarrassment)
- Can I make these gluten-free?
- Yup—oat flour is fine (check for certified gluten-free if you need), or use chickpea flour. Someone asked if coconut flour would work… I tried once and well, it was basically a biscuit-brick. Avoid!
- Do I really need cottage cheese?
- I mean, it’s my go-to for the protein, but ricotta or Greek yogurt kinda do the trick. Greek yogurt makes ’em tangier (in a good way, IMO).
- Can I double the batch?
- For sure! Just use two trays or do them in shifts; the dough keeps in the fridge for an hour or so. Once, I left it overnight and, actually, I think it works better if you bake right away, but to each their own.
- Where’d you get your oat flour?
- Sometimes I grind up rolled oats in my old food processor (more info on making oat flour at home). Or you can buy it (I’ve used Bob’s Red Mill, but honestly, any brand is fine).
Oh, and quick sidetrack—if you’ve never watched a biscuit rise in the oven, give it a go next time. Something deeply satisfying about those golden tops puffing up, like they’re putting on a show. Or maybe that’s just me getting sentimental over carbs.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whey protein powder, unflavored or vanilla
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup Greek yogurt, plain
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
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2In a large bowl, whisk together flour, protein powder, baking powder, and salt.
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3In a separate bowl, mix the eggs, Greek yogurt, melted butter, and milk until fully combined.
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4Add the wet ingredients to the dry mixture and stir until just combined; do not overmix.
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5Scoop the dough into 8 portions onto the prepared tray. Bake for 16-18 minutes, until golden and firm.
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6Let cool slightly before serving. Enjoy warm for best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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