Name: High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon baking soda; ½ teaspoon 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 cheese

Jump to Recipe· 4.4 from 9 reviews

If you are searching for a delightful, protein-packed snack or breakfast treat, look no further than this High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe. Each biscuit, bursting with fresh ingredients and savory flavors, provides a perfect balance of nutrition and taste at just 85 calories apiece. With the creaminess of cottage cheese, the tang of sun-dried tomatoes, and the aromatic freshness of basil, these biscuits are not only satisfying but also beautifully colorful and easy to whip up for any occasion.

Ingredients You’ll Need

A clear glass mixing bowl sits on a white marbled surface, holding a thick, mixed dough with visible layers of white cottage cheese, dark red sun-dried tomato pieces, and small green herb bits. The dough is pale orange with a slightly rough texture and some creaminess visible from the cheese. A black and wooden spatula rests inside the bowl, partially covered with dough. The setting is bright and clean, showing the contrast of colors in the mixture clearly. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity. Every ingredient plays an essential role in building that moist, fluffy texture and layering the vibrant flavors that make these biscuits so irresistible.

2 cups all-purpose flour: The foundation that gives structure and tenderness to the biscuits.
1 tablespoon baking powder: Helps the biscuits rise and achieve a light, airy crumb.
¼ teaspoon baking soda: Works alongside baking powder for extra lift.
½ teaspoon kosher salt: Enhances flavor balance across all ingredients.
1 cup low-fat or full-fat cottage cheese: Packed with protein and moisture, it keeps the biscuits soft and rich—avoid fat-free options for best results.
3 large eggs: The protein powerhouse that binds everything together beautifully.
2 to 4 tablespoons milk: Added as needed to perfect the dough’s consistency, ensuring it’s not too dry.
⅓ cup chopped sun-dried tomatoes: Concentrated flavor bursts that add tang and a pop of color; dry and drain well if necessary.
¼ cup feta cheese: Adds a creamy, salty bite that complements the tomatoes perfectly.
3 tablespoons finely chopped fresh basil: Freshness and a fragrant herbal note that brightens the entire biscuit.
2 tablespoons grated Parmesan: Offers a subtle nutty finish for an extra layer of savory goodness.

How to Make High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by lining a baking sheet with parchment paper and heating your oven to 425°F. This ensures a perfect baking environment that helps your biscuits develop a golden crust. In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Mixing the dry ingredients well at this stage is crucial for an even rise and consistent texture throughout your biscuits.

Step 2: Combine the Cottage Cheese and Eggs

Next, in a separate bowl, beat the cottage cheese and eggs together until the mixture is smooth and well blended. This mixture is the secret to your biscuits’ impressive protein content and rich creaminess. The cottage cheese adds moisture and tenderness while the eggs hold everything together.

Step 3: Mix Wet and Dry Components into Dough

Pour the wet cottage cheese and egg mixture over your seasoned flour mix. Using a rubber spatula, stir gently but thoroughly until you form a stiff dough. This step takes a little patience because the dough is thick and sticky. If the mixture feels too dry, drizzle in 2 tablespoons of milk, adding more as needed to achieve just the right consistency—not too crumbly but firm enough to hold shape.

Step 4: Fold In Flavorful Ingredients

Gently fold in the chopped sun-dried tomatoes, crumbled feta cheese, and fresh chopped basil. Taking care during this step helps keep the ingredients evenly distributed so every biscuit catches those vibrant pops of flavor and fresh herbal notes.

Step 5: Shape and Bake the Biscuits

Using a large cookie scoop or spoon, drop the dough into approximately 1/4 cup-sized mounds spaced 2 inches apart on your prepared baking sheet. Bake in the hot oven for 10 to 12 minutes until the tops are golden and set, giving your kitchen a wonderful savory aroma. Let them cool just slightly before enjoying these warm, delicious biscuits.

How to Serve High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe

Seven round, golden-baked savory scones sit closely together on a white plate with a thin black edge. Each scone shows a textured, rough surface with light brown crusts and creamy beige dough mixed with bits of dark green herbs and black olives. The tops are sprinkled with a fine layer of white grated cheese, adding a slightly grainy look. The plate rests on a white marbled surface, enhancing the warm, baked appearance of the scones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the perfect finishing touch, sprinkle a little extra chopped basil or a pinch of grated Parmesan over the warm biscuits. A small dollop of Greek yogurt or a light spread of herb butter can complement the savory flavors while adding a touch of indulgence.

Side Dishes

These protein-rich biscuits pair beautifully with a crisp green salad or a bowl of fresh vegetable soup for a light lunch. For breakfast, try serving them alongside scrambled eggs or avocado slices to add some creamy texture and balance to your meal.

Creative Ways to Present

Transform this High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe into charming finger food by cutting the biscuits in half and making mini sandwiches filled with smoked salmon or roasted vegetables. You can also serve them on a brunch platter with an assortment of cheeses and charcuterie for an inviting spread that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. They stay moist and flavorful, ready to enjoy as a quick snack or a protein-packed breakfast on-the-go.

Freezing

If you want to make a big batch, these biscuits freeze beautifully. Place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

Reheating

Reheat frozen or refrigerated biscuits in the oven at 350°F for about 10 minutes or until warmed through. Alternatively, a quick zap in the microwave works well if you’re in a hurry. This helps preserve their fluffy texture and flavorful layers.

FAQs

Can I substitute cottage cheese with Greek yogurt in this recipe?

While Greek yogurt could add moisture, it might alter the texture of the biscuits, making them denser. Cottage cheese’s curds lend a unique tenderness and protein boost, so it’s best to stick to the original ingredient for optimal results.

Do I need to use fresh basil, or can dried basil work?

Fresh basil brings a bright, aromatic flavor that really shines in these biscuits. Dried basil is more concentrated but lacks that fresh vibrancy. If you only have dried basil, use about one-third the amount and add it earlier in the mixing process to awaken its flavor.

Are these biscuits suitable for meal prep?

Absolutely! These protein-packed biscuits are excellent for meal prep. They keep well in the fridge or freezer and can be reheated quickly, making busy mornings or snacks much easier.

Can I make these biscuits gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend, but be cautious as it may affect the texture and rise. Adding a binder like xanthan gum could help replicate the original fluffiness.

What is the best way to store these biscuits to keep them fresh?

Keep the biscuits in an airtight container at room temperature for short-term freshness or refrigerate if storing for longer. Avoid exposure to air to prevent drying out.

Final Thoughts

Embracing this High Protein Egg Biscuits with Sun-Dried Tomatoes, Feta, and Basil Recipe is like giving yourself a delicious hug through food. It combines simple ingredients with stunning flavor and nutritious benefits that make every bite worth savoring. I truly encourage you to make these biscuits soon—they’re easy, fun, and perfect for sharing with friends or treating yourself to a wholesome indulgence.