High Protein Breakfast Biscuits (Gluten Free)

These High Protein Breakfast Biscuits are savory, fluffy and have a golden crust. Made with cottage cheese, gluten-free flours and eggs, these protein biscuits are perfect for breakfast sandwiches, post-workout snack or on their own for high protein breakfast.

Ingredients for High Protein Breakfast Biscuits

• Cottage cheese: My go-to is 2% cottage cheese in majority of my cottage cheese recipes. You can use 1% or 4% without changes to the recipe.
• Eggs: To add more protein but most importantly to help bind everything together. Do not skip or replace because there is no gluten rich flour to hold these biscuits together.
• Bacon: I like to use thick cut nitrate free applewood smoked bacon like this one because it adds a lot of flavor. You can use regular bacon but then use 4 strips. And note that we incorporate the bacon grease into the dough as well.
• Bell pepper and onion: Veggies sauteed in bacon fat add another layer of flavor. Use any color onion or bell pepper you like.
• Green onion: I like to use green onion instead of the classic fresh chives because it is more widely available and cheaper. Use either!
• Parmesan cheese: Freshly grated from a big hunk of aged Parmigiano Reggiano will add the most flavor. I prefer it to cheddar because it is lower in fat but more pungent.
• Almond flour: The base of the dough is almond flour. I do not recommend to substitute it as it’s quite unique thanks to high healthy fats content.
• Coconut flour: Coconut flour acts as “a sponge”, binder, in this recipe to help absorb extra moisture. Please do not swap as it’s quite “thirsty” like no other flour.
• Spices: I thought dried thyme would go very well with bacon and Parmesan cheese combo. Dried sage is another great option, it’s just not a staple in my pantry. Plus salt and pepper.
• Baking powder: To make protein biscuits fluffy.

How to Make High Protein Breakfast Biscuits

1. Cook the bacon: In a non-stick skillet, cook bacon until crispy and transfer to a plate to cool off. Keep the bacon fat which is necessary to fry the veggies in.
2. Cook the veggies: Saute onion and bell pepper until nice and golden. Transfer to a large mixing bowl. Chop bacon and add it in there too.
3. Combine wet ingredients: Add eggs, cottage cheese, green onion, thyme, Parmesan, baking powder, salt and pepper. Mix well with spatula.
4. Add flours: Add almond flour and coconut flour, stir until thick dough forms.
5. Shape the biscuits: I used 1/3 cup measuring cup to shape each biscuit. I packed mixture in it just lightly, didn’t press and got about 11 biscuits. Place on a sheet pan lined with parchment paper, they also don’t spread much.
6. Bake and cool: Bake biscuits for about 20 minutes and until slightly golden. After you want the biscuits to cool down for about 10 minutes to hold their shape.

Variations

These high protein breakfast biscuits are flexible as long as you keep fat to veggie and seasonings ratio in place. Instead of bacon, onion and pepper, and Parmesan here are a few of swaps for you to try:

• 1 1/2 cups cheddar cheese, 1 cup chopped spinach, 1 cup ham and 1/2 cup chives
• 2 cups cooked ground Italian sausage, 1/2 cup feta cheese, 1 cup chopped spinach and 1/3 cup olives
• 1 1/2 cups broccoli and 1 1/2 cups cheddar cheese
• 1 diced jalapeno and 1 1/2 cups cheddar cheese

How to Store and Reheat

Store: Make sure to cool biscuits completely, then store in an airtight container in the refrigerator for up to 5 days.

Freeze: Store cooled breakfast biscuits in a Ziploc bag in the freezer for up to 3 months. Defrost on the counter for 2 hours or in the fridge overnight.

Reheat: I like to microwave a biscuit until warmed through, about 20-30 seconds. You can also reheat them in air fryer at 350 F for 5 minutes or in the oven at 375 F for 10 minutes.

More High Protein Breakfast Recipes

• Greek yogurt biscuits
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones
• Sausage pancake muffins