Loaded Breakfast Protein Biscuits

Okay you guys LOVED my original fluffy protein biscuits, so naturally I had to make a loaded breakfast version next!!!

These are basically the biscuit version of a ham & cheese breakfast sandwich. Every bite has sharp cheddar, savory ham, green onion, and little pops of red bell pepper.

The best part? No stove required. You don’t need to cook the ham or bell pepper beforehand. Everything goes straight into the dough and bakes together in the oven👏

They have golden, cheesy tops, soft and fluffy centers, and around 14 grams of protein per biscuit.

They’re also SO colorful and pretty when you cut them open. Like LOOK!!

Basically, has all the flavors I want in a savory breakfast... baked into one fluffy biscuit☁️🍳

OKAY, LET’S MAKE THEM!!

Relevant Product Links:

- Ninja - French Door Premier Air Fryer, Convection Oven, Toaster

- Multipurpose Bench Scraper/Dough Scraper Cutter

- Cuisinart Mini Food Processor

Makes: 8 biscuits | Total Time: ~30 minutes | Active Time: ~15 minutes

watch the video

• 2 cups (240g) all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1 cup (225g) 2% cottage cheese (low fat)

• 1 large egg

• 2 Tbsp unsalted butter, melted and slightly cooled

• 3.5 oz (100g, about ⅔ cup) finely diced deli ham

• 1 cup shredded sharp cheddar, plus ~1/4 cup for the tops

• 2 green onion stalks, thinly sliced

• 1/2 cup very finely diced red bell pepper, patted dry (about ½ of a small bell pepper)

• Milk, for brushing the tops

Before you start, read through the helpful notes below! They include my best tips for preparing the mix-ins, getting the dough texture right, and storing the biscuits for meal prep.

1. Preheat the oven: Preheat your oven to 425°F. If using a convection or countertop oven, like my Ninja French Door Countertop Oven, you can wait until after the dough comes together to preheat it to 400°F since it heats much faster. Line a baking sheet with parchment paper.

2. Blend the cottage cheese: Blend the cottage cheese in a blender or food processor until completely smooth.

3. Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.

4. Add the mix-ins: Add the diced ham, shredded cheddar, green onion, and red bell pepper. Toss everything together until the mix-ins are evenly coated in the flour mixture.

5. Make the dough: Add the blended cottage cheese, egg, and melted butter. Mix until a shaggy dough forms.

6. Bring the dough together: Transfer the dough to a lightly floured surface and lightly flour your hands. Gently knead the dough 5 to 6 times, just until it holds together. Do not overwork the dough.

7. Shape the biscuits: Pat the dough into a rectangle about 1 inch thick. Fold the dough in half once, then gently pat it back to 1 inch thick. This simple fold helps create soft, fluffy layers. Cut the dough into 8 biscuits using a dough cutter or sharp knife. Place the biscuits on the prepared baking sheet.

8. Add the cheesy tops: Lightly brush the tops with milk, then sprinkle each biscuit with additional shredded cheddar.

9. Bake until golden:

   1. Conventional oven: Bake at 425°F for 16-19 minutes, beginning to check around 16 minutes.

   2. Convection or countertop oven: Bake at 400°F for about 12-15 minutes.

10. Finish: Let the biscuits cool for about 5 minutes before serving. Enjoy them while the tops are warm and crispy!

Based on 8 biscuits, each biscuit has approximately:

• 250 calories

• 14g protein

• 26g carbohydrates

• 10g fat

Nutrition will vary depending on the brands of flour, cottage cheese, ham, and cheddar you use, along with how much additional cheese you add to the tops.

• What should the dough feel like? The dough should look shaggy at first, then come together into a soft dough that is only slightly tacky. It should not feel wet or extremely sticky.

  • My dough seems dry: Keep mixing and gently kneading first. The cottage cheese may need a little time to hydrate the flour. If the dough still will not come together, add milk 1 teaspoon at a time.

  • My dough seems sticky: Lightly flour your hands and work surface. If it is still very sticky, add flour 1 tablespoon at a time, using only as much as needed to make the dough manageable.

• Can I use a different cheese? Yes! Medium cheddar, pepper jack, Colby Jack, or a cheddar blend would all work. I love sharp cheddar because its flavor still stands out after baking.

• Can I use a different meat? Yes, this is very customizable — have fun with it!! Cooked bacon, breakfast sausage, or turkey ham would all work. Keep the total amount around ½ cup, chop it finely, and drain off any excess grease before adding it to the dough.

• Can I skip the milk wash? Yes. The milk helps the tops brown and gives the additional cheese something to stick to, but the biscuits will still bake properly without it.

Allow the biscuits to cool completely before storing so condensation does not make the tops soggy.

• Counter: Because these biscuits contain ham, egg, and dairy, do not leave them at room temperature for longer than 2 hours.

• Fridge: Store in an airtight container in the refrigerator for up to 4 days.

• To reheat for a softer biscuit: Microwave briefly until warmed through.

• To reheat for a crispier exterior: Warm in an oven, toaster oven, or air fryer at 325°F to 350°F for a few minutes.

If you make these, I’d LOVE to know what other breakfast mix-ins you think I should try next!!

With love,

Sparky💛