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

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4.4 from 9 reviews

These high protein egg biscuits are a delicious and nutritious snack or breakfast option, featuring a simple mix of eggs, cottage cheese, and flavorful additions like sun-dried tomatoes, feta, and fresh basil. Each biscuit is only 85 calories, making them a light yet satisfying choice that comes together quickly and bakes to a golden perfection.

  • Total Time: 25 minutes
  • Yield: 18 biscuits

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 cup low-fat or full fat cottage cheese (do not use fat free)
  • 3 large eggs
  • 2 to 4 tablespoons milk, as needed

Additional Flavors

  • 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

Instructions

  1. Preheat oven and prepare baking sheet: Line a baking sheet with parchment paper and preheat the oven to 425°F (220°C) to ensure it is hot and ready for baking the biscuits evenly.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. This ensures even distribution of leavening agents and salt throughout the flour.
  3. Combine wet ingredients: In a separate bowl, whisk together the cottage cheese and eggs until well combined. This mixture provides moisture and protein for the biscuits.
  4. Form the dough: Pour the cottage cheese mixture into the dry ingredients. Using a rubber spatula, stir until the flour is absorbed and a stiff dough forms. The batter will be thick; if it appears too dry or crumbly, drizzle in 2 tablespoons of milk and continue mixing, adding up to 4 tablespoons total if needed, to achieve a cohesive dough.
  5. Add flavorings: Fold in the chopped sun-dried tomatoes, crumbled feta cheese, and finely chopped fresh basil, incorporating them evenly without overmixing.
  6. Portion the biscuits: Using a large cookie scoop or approximately ¼ cup measure, drop biscuit dough balls onto the prepared baking sheet spaced 2 inches apart to allow for expansion.
  7. Bake: Place the baking sheet in the preheated oven and bake the biscuits for 10 to 12 minutes, or until they are golden brown and set in the center.
  8. Serve warm: Remove from the oven and enjoy the biscuits warm for optimal flavor and texture.

Notes

  • Use full fat or low-fat cottage cheese; avoid fat-free for best texture and flavor.
  • Adjust milk quantity based on humidity to get the right dough consistency.
  • Pat sun-dried tomatoes dry thoroughly to prevent excess moisture in the dough.
  • Biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • Substitute fresh herbs or cheeses as desired for variation.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/high-protein-egg-biscuits-with-sun-dried-tomatoes-feta-and-basil-recipe/