Herbed High-Protein Base Biscuits (GLP-1 Friendly)

Yield: 12 biscuits

Prep Time: 10 minutes

Cook Time: 18–22 minutes

Total Time: 30–35 minutes

Category: Breakfast

Cuisine: American

Ingredients:

10 large eggs

1 cup low-fat cottage cheese (2%)

1/2 cup plain Greek yogurt (2% or 5%)

1/4 cup finely grated Parmesan cheese

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

2 tablespoons minced fresh chives

1 tablespoon chopped fresh parsley

1 teaspoon olive oil or avocado oil for greasing

Instructions: Preheat the oven to 350°F and lightly grease a 12-cup muffin tin. In a mixing bowl whisk the eggs until just blended, then whisk in cottage cheese and Greek yogurt until cohesive but not foamy. Stir in Parmesan, baking powder, salt, pepper, chives, and parsley until evenly combined. Divide the mixture among the muffin cups so each is about three-quarters full. Bake on the center rack until set with lightly golden edges and a toothpick inserted in the center comes out clean. Let rest in the pan for one minute, then loosen and transfer to a wire rack to cool completely.

Notes: Pull the tray as soon as the centers set to keep the crumb tender. This base is intentionally simple and works well as a protein anchor beside fiber-rich sides.

Approx. Nutrition (per serving): 120 calories; 10 g protein; 7 g fat; 2 g carbs; 0 g fiber; ~200 mg sodium.

Turkey, Zucchini & Feta Biscuits

Yield: 12 biscuits

Prep Time: 15 minutes

Cook Time: 20–22 minutes

Total Time: 35–40 minutes

Category: Breakfast

Cuisine: Mediterranean-inspired

Ingredients:

10 large eggs

1 cup low-fat cottage cheese (2%)

1/2 cup plain Greek yogurt (2% or 5%)

8 ounces lean ground turkey (93%), cooked and crumbled

1 cup finely diced zucchini, seeds removed and sautéed

1/2 cup crumbled feta cheese

1 teaspoon baking powder

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

2 teaspoons olive oil, divided

Instructions: Warm 1 teaspoon olive oil in a skillet over medium heat and cook the ground turkey, breaking it into fine crumbles until no longer pink, then set aside to cool slightly. In the same skillet add another teaspoon of olive oil and sauté the finely diced zucchini with a pinch of salt until it releases moisture and begins to soften, then cool. Preheat the oven to 350°F and grease a 12-cup muffin tin. In a bowl whisk eggs with cottage cheese and Greek yogurt until smooth, then stir in baking powder, oregano, garlic powder, salt, and pepper. Fold in turkey, zucchini, and feta until evenly distributed. Portion into the muffin cups and bake until puffed and just set. Rest briefly, loosen with a thin spatula, and cool on a rack.

Notes: Removing moisture from the zucchini keeps the crumb light. For a lower-sodium version, reduce feta to 1/3 cup and increase oregano for aroma.

Approx. Nutrition (per serving): 155 calories; 15 g protein; 8 g fat; 2 g carbs; 0 g fiber; ~240 mg sodium.

Smoked Salmon, Spinach & Dill Biscuits

Yield: 12 biscuits

Prep Time: 15 minutes

Cook Time: 18–20 minutes

Total Time: 33–35 minutes

Category: Breakfast

Cuisine: Nordic-inspired

Ingredients:

10 large eggs

3/4 cup low-fat cottage cheese (2%)

1/2 cup plain Greek yogurt (2% or 5%)

4 ounces smoked salmon, finely chopped

1 cup packed cooked spinach, well squeezed dry

2 tablespoons chopped fresh dill

1 teaspoon lemon zest

1 teaspoon baking powder

1/8 teaspoon fine sea salt

1/4 teaspoon black pepper

1 teaspoon olive oil for greasing

Instructions: Preheat the oven to 350°F and lightly grease a 12-cup muffin tin. In a bowl whisk eggs with cottage cheese and Greek yogurt until cohesive. Stir in lemon zest, baking powder, salt, and pepper. Fold in finely chopped smoked salmon, squeezed-dry spinach, and dill until evenly combined. Divide into the muffin cups and bake until the centers are set and the rims show the faintest color. Allow to rest for one minute, then release gently and cool on a wire rack.

Notes: Smoked salmon is naturally salty, so the added salt is minimal; adjust to taste. A squeeze of lemon after reheating brightens flavor without extra sodium.

Approx. Nutrition (per serving): 150 calories; 14 g protein; 9 g fat; 2 g carbs; 0 g fiber; ~260 mg sodium.

Mushroom, Red Pepper & Swiss Biscuits

Yield: 12 biscuits

Prep Time: 18 minutes

Cook Time: 20–22 minutes

Total Time: 38–40 minutes

Category: Breakfast

Cuisine: American

Ingredients:

10 large eggs

1 cup low-fat cottage cheese (2%)

1/2 cup plain Greek yogurt (2% or 5%)

8 ounces cremini mushrooms, finely chopped

1/2 cup finely diced red bell pepper

3/4 cup shredded Swiss cheese

1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

2 teaspoons olive oil, divided

Instructions: Warm 1 teaspoon olive oil in a skillet over medium heat and sauté the chopped mushrooms with a pinch of salt until their moisture cooks off and they turn lightly browned. Transfer to a plate. Add the remaining oil to the skillet and briefly soften the diced red pepper. Preheat the oven to 350°F and grease a 12-cup muffin tin. In a bowl whisk eggs with cottage cheese and Greek yogurt until smooth, then add baking powder, salt, pepper, and thyme. Fold in the cooled mushrooms, red pepper, and Swiss cheese. Portion into muffin cups and bake until domed and set with light color at the edges. Rest briefly, loosen, and cool on a rack.

Notes: Fully cooking off mushroom moisture prevents a watery crumb and concentrates savory flavor. Thyme adds depth without added sodium.

Approx. Nutrition (per serving): 160 calories; 12 g protein; 10 g fat; 3 g carbs; 0–1 g fiber; ~220 mg sodium.

Chicken Sausage, Kale & Scallion Biscuits

Yield: 12 biscuits

Prep Time: 18 minutes

Cook Time: 22–24 minutes

Total Time: 40–45 minutes

Category: Breakfast

Cuisine: American

Ingredients:

10 large eggs

1 cup low-fat cottage cheese (2%)

1/2 cup plain Greek yogurt (2% or 5%)

6 ounces fully cooked chicken breakfast sausage, finely chopped

1 cup finely chopped kale, sautéed and squeezed dry

1/2 cup thinly sliced scallions

1 teaspoon baking powder

1/4 teaspoon smoked paprika

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

1 teaspoon avocado oil for greasing

Instructions: Warm a nonstick skillet over medium heat and sauté the chopped kale with a splash of water until wilted and tender, then squeeze out excess moisture and cool. Preheat the oven to 350°F and grease a 12-cup muffin tin. In a bowl whisk eggs with cottage cheese and Greek yogurt until unified, then stir in baking powder, smoked paprika, salt, and pepper. Fold in chicken sausage, kale, and scallions until evenly distributed. Divide into muffin cups and bake until the centers are set and edges are lightly golden. Rest for a minute, loosen with a thin spatula, and cool on a rack.

Notes: Choose a lean, lower-sodium chicken sausage to keep the flavor savory without overwhelming the recipe. Scallions add brightness and balance.

Approx. Nutrition (per serving): 170 calories; 14 g protein; 10 g fat; 3 g carbs; 1 g fiber; ~230 mg sodium.

Cooling, Storage, and Reheating

After baking, let the biscuits rest in the pan for one minute, then move them to a wire rack so steam can escape and the texture remains tender. Refrigerate in a sealed container for up to four days. For longer storage, place cooled biscuits in a single layer on a parchment-lined sheet pan and freeze until firm before transferring to labeled freezer bags with the air pressed out. Reheat a single frozen biscuit in the microwave for about sixty seconds and, if desired, finish for a minute in a toaster oven or air fryer for lightly crisp edges. For multiple servings, warm at 325°F until heated through. Pair with berries, sliced cucumber, or a small side salad to keep the meal balanced and satisfying.

Balanced Breakfast, Ready When You Are

With a simple, repeatable method and five flavor variations, these egg biscuits make it easy to start the day with protein and produce. The recipes are designed to be practical for busy mornings while delivering consistent texture and clean, recognizable ingredients. Mix a batch on the weekend, label your flavors, and enjoy a steady routine that tastes good and supports your goals. When a warm, nourishing breakfast is always within reach, the rest of the morning tends to fall into place.