High Protein Egg Biscuits
These high protein egg biscuits are just 85 calories each! With eggs and cottage cheese, they're quick and easy to stir together.
Prep: 5 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 18 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ kosher salt
- 1 cup low-fat or full fat cottage cheese do not use fat free
- 3 large eggs
- 2 to 4 tablespoons milk as needed
- ⅓ cup chopped sun-dried tomatoes pat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry
- ¼ cup feta cheese
- 3 tablespoons finely chopped fresh basil
- 2 tablespoons grated Parmesan
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the cottage cheese and eggs.
- Pour the cottage cheese mixture over the dry ingredients. With a rubber spatula, stir until the flour is absorbed into the wet ingredients and you have a stiff dough — the batter is pretty thick so this may take a minute or two. If the dough seems super dry (this will vary depending upon the humidity where you live), drizzle 2 tablespoons of milk over the top, then keep stirring, adding a little more milk if needed.
- Fold in the sun-dried tomatoes, feta, and basil.
- With a big scoop (I use a cookie scoop), drop the biscuits by approximate 1/4 cupfuls onto the baking sheet, leaving 2 inches between each.
- Bake until golden and set, about 10 to 12 minutes. Enjoy warm.
Nutrition
Serving: 1biscuitCalories: 85kcalCarbohydrates: 13gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 30mgSodium: 114mgPotassium: 179mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 1mgCalcium: 63mgIron: 1mg
