These Protein Breakfast Biscuits with bacon and Parmesan are a savory breakfast perfect for meal prep. Enjoy on their own with 12 grams of protein each, or slice and add an egg for even more protein!
Why You’ll Love These Breakfast Biscuits
These protein breakfast biscuits grew from my cottage cheese biscuit recipe, which I used as a base, then added savory goodness with bacon, veggies and Parmesan cheese.
Unlike in traditional breakfast biscuits, I swapped cheddar for Parmesan cheese because it has less fat and more flavor. I also used bacon instead of ground meat or sausage because it seems to be a staple in my kitchen. But feel free to swap those out.
I tested this protein breakfast biscuit recipe 3 times and we loved it so much, I even created gluten-free protein breakfast biscuits so we and you have variety and no one misses out!
I call them protein biscuits, the boys call them breakfast biscuits, either way they’re an easy, customizable win! For breakfast I love slicing one open and adding a fried egg or avocado for a quick, delicious high protein breakfast sandwich!
Ingredients for Protein Breakfast Biscuits
- Bacon: I used 3 slices of thick-cut nitrate free applewood smoked bacon like this one. If you use flavored bacon, it’ll add even more flavor to the biscuits but regular bacon works too. If it’s not thick cut bacon, I recommend to use 4 strips.
- Vegetables: Our favorite combo with bacon is sauteed bell peppers and yellow onion, finished with a sprinkle of fresh green onion. I used red bell pepper, but feel free to use any color or a mix you like.
- Cottage cheese: I used 2% cottage cheese, but 1% or 4% will work too. I haven’t tested it with fat-free cottage cheese but it might be worth a try.
- Eggs: Bind the biscuits together and sneak in more protein.
- Parmesan cheese: Freshly grated Parmesan adds rich, savory flavor to the dough. I also sprinkled some cheese on top before baking for a golden, cheesy crust.
- All-purpose flour: Gives these biscuits structure while keeping them soft and fluffy. You can also use self-rising flour, just skip the added baking powder and salt.
- Baking essentials: Baking powder for rise and salt to enhance all the savory flavors.
- Black pepper: Adds a subtle kick. Feel free to adjust to taste.
How to Make Protein Breakfast Biscuits
After a few easy steps and 30 minutes, you’ll have high protein breakfast biscuits prepped and ready for the week!
Preheat your oven to 425 F and line a large baking sheet with parchment paper.
- Cook the bacon: Fry the bacon in a skillet over medium-high heat until crispy, then transfer to a plate. Leave bacon grease in the pan.
- Saute the veggies: In the same skillet, cook the onion and bell pepper until golden, then transfer to a large mixing bowl.
- Mix it all together: Chop bacon and add it to the bowl with veggies, along with everything else except the flour. Give it a good whisk, then stir in the flour until a thick dough forms.
- Scoop the dough: I used a 1/3 cup measuring cup to scoop the dough and stuffed it full but didn’t pack it down. I got 11 biscuits this way, but if you pack it in, you’ll get more like 8 biscuits.
- Arrange on the baking sheet: Set biscuit mounds on the sheet pan with a bit of space between each. They don’t spread much but if you run out of room you can use a 2nd baking sheet. Sprinkle with extra Parmesan.
- Bake: Bake for 20 minutes or until lightly golden but don’t over bake otherwise they will be dry.
Tips for Best Results
- Shape as per your needs: Make biscuits larger if you plan to slice them for breakfast sandwiches. You could make an egg patty from this healthy breakfast sandwich. Or make them smaller for quick, grab-and-go bites.
- Use the bacon fat: Save bacon fat to saute the veggies, it adds moisture and extra flavor. Your biscuits will be dry if you don’t use it.
- Could blend cottage cheese: Blended cottage cheese can be used if you do not want to see a single speck of white.
- Don’t overbake: Pull protein biscuits out as soon as toothpick comes out clean and they’re lightly golden. Ovens vary, it’s better to have light golden color biscuits than dry ones.
Variations
- Swap bacon for sausage, diced ham, ground chicken, ground pork, ground turkey or ground beef.
- Use different cheeses like cheddar cheese, mozzarella, or feta.
- Add chopped spinach, kale, broccoli, or other greens instead of bell peppers.
- Mix in diced jalapenos or a pinch of red pepper flakes for a spicy kick.
- Stir in herbs like thyme, rosemary or fresh chives, or seasonings like garlic powder.
- Top with a sprinkle of sesame or poppy seeds before baking.
How to Store and Reheat
Store: Keep cooled breakfast biscuits in an airtight container in the refrigerator for up to 5 days.
Freeze: Double the batch for easy meal prep and stash extras in a resealable bag and in the freezer for up to 3 months. Thaw on the counter for a few hours when you need them.
Reheat: I usually microwave one for 20-30 seconds when I’m in a rush, but they’re even better warmed in the oven at 375 F for 5-10 minutes or crisped up in the air fryer at 350 F for 4-5 minutes.
More High Protein Breakfast Recipes
- Greek yogurt biscuits
- Cottage cheese bagels
- Zucchini cheddar cottage cheese scones
- Sausage pancake muffins
Protein Breakfast Biscuits
Equipment
Ingredients
- 3 bacon strips
- 1 medium onion, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1 1/2 cups cottage cheese
- 3 large eggs
- 1/2 cup Parmesan cheese, grated plus more for topping
- 1/2 cup green onion
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups+2 tablespoons all-purpose flour
Instructions
- Preheat oven to 425 F. Line large baking sheet with parchment paper and set aside.
- Preheat skillet on medium-high heat and add bacon. Fry until crispy on both sides and transfer to a plate.
- To the skillet, add onion and bell pepper, fry until golden brown, stirring occasionally. Transfer to a large bowl.
- Chop bacon and add it to the bowl with veggies along with cottage cheese, eggs, Parmesan cheese, green onion, baking powder, salt and pepper; then whisk. Add flour and stir with spatula until thick dough forms.
- Using 1/3 cup measuring cup, scoop the dough, pack it in and place on a baking sheet, leaving some room in between. Biscuits spread a bit but not much. Use 2nd sheet, if necessary. Sprinkle each with a bit of Parmesan cheese.
- Bake for 20 minutes or until cooked through and slightly golden brown. Don't over bake so biscuits don't dry out.
- Remove from the oven and enjoy warm on their own or make a breakfast sandwich.
Notes
- Store: Keep in an airtight container in the fridge for 4-5 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours.
- Reheat: I usually microwave one for 20-30 seconds when I’m in a rush, but they’re even better warmed in the oven at 375 F for 5-10 minutes or crisped up in the air fryer at 350 F for 4-5 minutes.
- Bacon: I used 3 slices of thick-cut nitrate free applewood smoked bacon like this one. If you use flavored bacon, it’ll add even more flavor to the biscuits but regular bacon works too. If it’s not thick cut bacon, I recommend to use 4 strips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
