Description
A hearty and protein-packed breakfast biscuit recipe featuring grated veggies, cooked chicken sausage, and sharp cheddar cheese, perfect for a nutritious and flavorful morning meal.
Ingredients
Scale
Veggie and Meat Mixture
- 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) low-fat cottage cheese
Seasonings and Cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 cup (113 g) shredded sharp cheddar cheese, divided
Dry Ingredients
- 1 cup (130 g) whole wheat flour, spooned and leveled
- 2 teaspoons baking powder
Instructions
- Preheat Oven: Heat the oven to 375℉ degrees. Line a baking sheet with parchment paper.
- Prepare Veggies: Remove any excess liquid from the grated carrot or zucchini by pressing it between two layers of paper towel or a clean dish towel.
- Mix Wet Ingredients: In a large bowl, combine the grated carrot, chopped sausage, chopped spinach, eggs, and cottage cheese thoroughly.
- Add Seasonings and Cheese: Stir in garlic powder, onion powder, ground black pepper, kosher salt, and half a cup of shredded cheddar cheese into the mixture.
- Add Dry Ingredients: Fold in the whole wheat flour and baking powder until just combined, creating a thick and sticky batter.
- Shape Biscuits: Scoop heaping ⅓ cup mounds of batter onto the prepared baking sheet, forming 8 biscuits.
- Top with Cheese: Sprinkle the remaining ½ cup shredded cheddar cheese evenly on top of each biscuit.
- Bake Biscuits: Bake in the preheated oven for 15-17 minutes until golden brown and cooked through.
- Cool and Serve: Let the biscuits cool for 10 minutes before serving warm.
- Storage and Reheating: Store in an airtight container in the fridge for up to 5 days or freeze for 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
- Press out excess moisture from vegetables to prevent soggy biscuits.
- Substitute chicken sausage with cooked bacon or Canadian bacon if preferred.
- Low-fat cottage cheese keeps the recipe lighter, but full-fat can be used for creamier texture.
- Using whole wheat flour adds fiber and nutrition, but all-purpose flour can be used as a substitute.
- Ensure not to overmix the batter to avoid tough biscuits.
- Biscuits can be frozen individually for easy grab-and-go breakfasts.
- Adjust seasonings to taste, especially salt and pepper.
