I love having a few high-protein breakfasts ready to grab from the fridge, and these Cottage Cheese Breakfast Biscuits have quickly become one of my favorites. They’re soft, cheesy, incredibly filling, and delicious all on their own—but my favorite way to enjoy them is sliced in half and turned into breakfast sandwiches.
why you’ll love cottage cheese breakfast biscuits
I don’t know about you, but mornings can feel like a sprint. Even though I’m always making time for breakfast, I don’t always have time to cook one from scratch. Having a few high-protein breakfasts prepped and ready to grab makes busy mornings so much easier, and these cottage cheese breakfast biscuits have become one of my go-to recipes.
I actually started making these cottage cheese breakfast biscuits on a whim, thinking they’d be a fun way to switch up my usual breakfast routine, and now I make them all the time. They’re soft, cheesy, incredibly filling, and packed with protein thanks to the cottage cheese, eggs, and sausage. The best part? You’d never know there’s cottage cheese in them—it simply keeps the biscuits moist and fluffy.
Every time I share these on Instagram, my DMs fill up with people asking for the recipe. And once you make them, you’ll understand why. They’re delicious on their own, but my favorite way to enjoy them is sliced in half and turned into a breakfast sandwich with eggs, bacon, and cheese. It feels like something you’d grab from your favorite coffee shop, except it’s sitting in your fridge ready to go.
Whether you’re meal prepping for the week, feeding kids before school, or just looking for a breakfast that will actually keep you full, I have a feeling these cottage cheese breakfast biscuits are going to become a regular in your kitchen too.
ingredients you’ll need
- cottage cheese – The secret ingredient! It melts right into the dough while baking, creating incredibly soft, tender biscuits while adding a boost of protein. I recommend using a thick cottage cheese, like Good Culture or Nancy’s, for the fluffiest biscuits.
- eggs – Help bind the dough together while adding even more protein and richness.
- gluten-free 1:1 flour – Creates the structure of the biscuits. If you don’t need them to be gluten-free, all-purpose flour works perfectly.
- baking soda – Helps the biscuits rise, keeping them light and fluffy instead of dense.
- shredded cheese – Adds cheesy flavor and creates those golden, slightly crispy edges. Sharp cheddar is my favorite, but Colby Jack, Pepper Jack, mozzarella, or a Mexican blend all work well.
- breakfast sausage (optional) – Makes these biscuits hearty enough to enjoy on their own while adding plenty of savory flavor. Be sure to cook and cool the sausage before mixing it into the batter. Turkey sausage is a great leaner alternative.
if making breakfast sandwiches you’ll also need:
- scrambled eggs (or egg patties) – Add even more protein and turn these biscuits into a filling grab-and-go breakfast. I like making soft scrambled eggs, but sheet pan egg patties work great for meal prep too.
- bacon or turkey bacon – Crispy bacon adds the perfect salty crunch and pairs so well with the cheesy biscuits. Turkey bacon is a great lighter option.
- sliced cheese – A slice of cheddar, American, Pepper Jack, or provolone melts beautifully and makes the sandwiches feel just like your favorite coffee shop breakfast.
- hot sauce or avocado (optional) – If you like to customize your breakfast sandwiches, a few slices of avocado or a drizzle of your favorite hot sauce are delicious additions.
step-by-step
- Preheat the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Mix the batter. In a large bowl, combine the cottage cheese, eggs, flour, baking soda, cooked sausage, and shredded cheese. Stir until everything is evenly incorporated.
- Shape the biscuits. Scoop the mixture into 8–10 biscuits on the prepared baking sheet, leaving a little space between each. If desired, sprinkle a little extra cheese over the tops before baking.
- Bake. Bake for 15–20 minutes, or until the biscuits are lightly golden and cooked through.
- Cool and enjoy. Let cool slightly before serving. Enjoy them as-is, or slice them in half and build your favorite breakfast sandwich.
you can watch the full recipe tutorial here!
make them into breakfast sandwiches
This is honestly my favorite way to enjoy these biscuits. Once they’ve cooled, slice them in half and layer with a scrambled or fried egg, crispy bacon or turkey bacon, and an extra slice of cheddar or pepper jack cheese. Wrap the sandwiches individually in parchment paper and store them in the refrigerator or freezer for an easy grab-and-go breakfast throughout the week.
pro tips
- Drain the cottage cheese if needed. If your cottage cheese has a lot of liquid, pour off any excess before mixing the dough to keep the biscuits from becoming too wet.
- Cook the sausage first. Let it cool slightly before adding it to the batter so it doesn’t begin cooking the eggs.
- Don’t overmix. Stir just until everything comes together to keep the biscuits soft and tender.
- Use a cookie scoop. It makes portioning the biscuits quick, easy, and helps them bake evenly.
- Double the batch. These freeze beautifully, and you’ll be glad to have extras for busy mornings.
variations
- Swap the breakfast sausage for cooked turkey sausage, bacon, or diced ham.
- Use Pepper Jack, mozzarella, or Colby Jack cheese instead of cheddar.
- Add chopped spinach, green onions, or diced bell peppers for extra vegetables.
- Mix in diced jalapeños for a little heat.
- Skip the sausage altogether for a simple cheesy breakfast biscuit.
how to store cottage cheese breakfast biscuits
Store the biscuits in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20–30 seconds or warm them in a 350°F oven for a few minutes until heated through.
To freeze, let the biscuits cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.
If making breakfast sandwiches, assemble them with cooked eggs, bacon or sausage, and cheese, then wrap each sandwich individually in parchment paper and place them in a freezer-safe bag. Reheat in the microwave or air fryer for an easy, protein-packed breakfast on busy mornings.
frequently asked questions
Can I use all-purpose flour instead of gluten-free flour?
Yes! All-purpose flour works perfectly in this recipe using the same measurement.
Will these taste like cottage cheese?
Not at all. The cottage cheese melts into the biscuits as they bake, leaving them soft, tender, and cheesy without a noticeable cottage cheese flavor.
Can I make these without sausage?
Absolutely! Leave it out or substitute cooked bacon, turkey sausage, diced ham, or sautéed vegetables.
Can I freeze these?
Yes! They’re one of my favorite freezer breakfasts. Freeze the biscuits on their own or assemble them into breakfast sandwiches for an even easier morning.
What’s the best way to make breakfast sandwiches?
Slice a biscuit in half and add a scrambled or fried egg, bacon or sausage, and a slice of cheese. Wrap individually and refrigerate or freeze for a quick grab-and-go breakfast.
Can I add vegetables?
Definitely! Chopped spinach, bell peppers, green onions, or even sautéed mushrooms all make great additions.
more recipes to try and LOVE!
Skillet Biscuits and Gravy Casserole
If you make these Cottage Cheese Breakfast Biscuits, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Cottage Cheese Breakfast Biscuits
Ingredients
- 1½ cups cottage cheese I used 2%
- 4 large eggs
- 1½ cups gluten-free 1:1 flour or all-purpose flour
- 1 teaspoon baking soda
- 1 cup shredded cheddar cheese
- (optional) 1 cup cooked breakfast sausage cooled
Optional for Breakfast Sandwiches
- 8–10 scrambled eggs or egg patties
- 8–10 slices cheddar or American cheese
- 8–10 slices cooked bacon or turkey bacon
- Hot sauce avocado, or spinach, for serving (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cook the sausage (if needed). Heat a skillet over medium-high heat and cook the breakfast sausage, breaking it into crumbles, until browned and fully cooked. Transfer to a plate and let cool slightly. (If using pre-cooked sausage, simply dice or crumble it.)
- Make the dough. In a large bowl, combine the cottage cheese, eggs, flour, baking soda, shredded cheese, and cooked sausage. Mix until well combined.
- Shape the biscuits. Scoop the dough into 8–10 biscuits on the prepared baking sheet, leaving a little space between each. If desired, sprinkle a little extra shredded cheese over the tops.
- Bake for 15–20 minutes, or until the biscuits are set and lightly golden on top.
- Cool and enjoy. Let cool slightly before serving, or slice them in half and turn them into breakfast sandwiches with eggs, bacon, and cheese. Store leftovers in an airtight container in the refrigerator or freezer.
