Hearty Cottage Cheese Breakfast Biscuits for Busy Mornings
Hearty Cottage Cheese Breakfast Biscuits are a delicious and protein-packed solution for busy mornings.
Equipment
- - Oven
- - Baking sheet
- - Mixing bowl
- Whisk
- - Parchment paper
Ingredients
For the Biscuit Base
- 1 cup Greek Yogurt Full-fat for best results
- 2 large Eggs Binds ingredients
- 2 cups Flour King Arthur all-purpose recommended
- 1 tablespoon Flaxseed Can substitute with chia seeds
- 1 tablespoon Baking Powder Check freshness
- 1 teaspoon Salt Omit if on a sodium-reduced diet
For Flavor
- 1 teaspoon Garlic Powder Fresh minced garlic works as an alternative
- 1/2 teaspoon Red Pepper Flakes Adjust to spice preference
- 1/2 teaspoon Black Pepper White pepper can substitute
For the Heartiness
- 1 cup Spinach Can substitute with kale
- 1/4 cup Chives Green onions can be used
- 1 cup Ham Consider turkey for leaner option
- 1 cup Chicken Sausage Turkey sausage can be substituted
For the Cheesy Goodness
- 1 cup Cheddar Cheese Other cheeses like Monterey Jack can be explored
- 1/2 cup Feta Cheese Can substitute with goat cheese
For the Sweet and Tangy Touch
- 1/2 cup Sun-Dried Tomatoes Substitute with fresh tomatoes or roasted red peppers
- 1 tablespoon Basil Italian seasoning can be substituted
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Chop your spinach, chives, and sun-dried tomatoes, then dice the ham. Crumble the feta cheese, and gather all your ingredients.
- In a large mixing bowl, whisk together the Greek yogurt and eggs until smooth and creamy.
- In another bowl, combine the flour, flaxseed, garlic powder, red pepper flakes, black pepper, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Then, add in the spinach, chives, sun-dried tomatoes, ham, chicken sausage, cheddar, feta, and basil—folding gently.
- Flour your hands to prevent sticking, divide the dough into 12 portions, and shape each into thick disks. Place them on the prepared baking sheet.
- Sprinkle remaining cheddar cheese on top of each biscuit. Bake in the preheated oven for 5 minutes, then reduce to 350°F (175°C) and bake for an additional 20 minutes.
- Allow the biscuits to cool for 5 minutes before transferring them to a wire rack.
Notes
For best quality, store leftover biscuits in an airtight container for up to 5 days. Can also freeze for up to 3 months.