If you’re anything like me, mornings go smoother when breakfast is already handled. This year I’ve been intentionally focusing on meal prepping more, and these egg biscuits have become my go-to breakfast staple. They’re savory, filling, easy to batch prep, and make hitting protein goals feel effortless instead of overwhelming.
From a nutrition coaching perspective, these high protein biscuits check a lot of boxes: balanced macros, real-food ingredients, and enough staying power to keep you full for hours. They’re a great alternative to traditional egg and sausage biscuits, and they work beautifully for anyone building sustainable meal prep recipes for weight loss without sacrificing flavor.
These are technically baked biscuits, but nutritionally they sit somewhere between ham and cheese egg cups and ham and cheese egg muffins. Thanks to the cottage cheese and almond flour, they’re tender, protein-packed, and perfect for reheating—exactly what you want in high protein meal prep recipes.
Ingredients
Veggies
- 1½ cups finely chopped broccoli
- ½ cup diced yellow onion
- 2 teaspoons minced garlic
- ½ tablespoon avocado oil
Substitutions:
- Swap broccoli for bell peppers, spinach (sauté and drain well), or zucchini
- Red onion or shallots work if that’s what you have
Protein
- ¾–1 cup diced ham (lean ham steak or low-sodium deli ham, finely chopped)
Substitutions:
- Cooked turkey sausage or chicken sausage for egg and sausage biscuits
- Leftover rotisserie chicken, finely chopped
Wet Ingredients
- 6 large eggs
- 3 egg whites
- 1 cup cottage cheese (low-fat or 2%)
- ¾–1 teaspoon salt (adjust based on ham)
- Black pepper, to taste
Coaching note: Cottage cheese adds moisture and boosts protein without needing extra fat—this is what makes these high protein egg muffins with cottage cheese so satisfying.
Dry Ingredients
- 1¼ cups almond flour
- ¼ cup ground flaxseed
- ½ teaspoon baking powder
Substitutions:
- Oat flour can work, but texture will be softer
- Ground chia seeds in place of flax
Cheese
- ½ cup shredded cheddar (mixed in)
- ¼ cup shredded cheddar (for topping)
Step-by-Step Method
1. Preheat and prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Coach tip: Parchment prevents sticking and helps the bottoms brown evenly.
2. Sauté the veggies
Heat avocado oil in a skillet over medium heat. Add onion, garlic, and broccoli. Cook for 4–6 minutes until softened. Remove from heat and let cool slightly.
Coach tip: Cooling prevents the eggs from scrambling when mixed.
3. Whisk the wet ingredients
In a large bowl, whisk together eggs, egg whites, cottage cheese, salt, and pepper until smooth.
4. Add the dry ingredients
Stir in almond flour, flaxseed, and baking powder until just combined.
Coach tip: Don’t overmix—this keeps the biscuits tender.
5. Fold in fillings
Gently fold in the cooled veggie mixture, diced ham, and ½ cup cheddar cheese. Let the batter rest for 5 minutes to thicken.
Coach tip:Â Resting allows the flaxseed to absorb moisture for better structure.
6. Shape the biscuits
Scoop 2–3 tablespoon mounds onto the baking sheet, spacing them evenly. Sprinkle the tops with remaining cheddar.
7. Bake
Bake for 20–25 minutes, until golden and firm to the touch.
8. Cool before storing
Let biscuits cool fully on the pan before transferring.
Coach tip: This step is key for the best texture during meal prep.
Tips and Variations
- Make them spicy with diced jalapeños or red pepper flakes
- Use Swiss or pepper jack instead of cheddar
- Add fresh herbs like chives or parsley for extra flavor
- Bake in a muffin tin to make them ham and cheese egg muffins instead of biscuits
Storage, Serving, and Reheating
- Refrigerator:Â Store in an airtight container for up to 5 days
- Freezer:Â Freeze up to 3 months
- Reheat: Microwave 30–45 seconds or warm in the oven at 325°F
- Serving ideas:Â Pair with fruit, avocado, or a simple yogurt bowl for a balanced breakfast
Final Note
If you make these ham and cheese egg cups, I’d love to hear how you customize them. Leave a comment, share your favorite add-ins, or save this recipe for later, it really helps support my work and helps others find easy, nourishing breakfasts.
These ham and cheese high protein egg biscuits are proof that meal prep doesn’t have to be complicated. With simple ingredients and smart nutrition choices, you can create breakfasts that support your goals and actually taste amazing.
Alex 🙂
Ham and Cheese High Protein Egg Biscuits
If you’re anything like me, mornings go smoother when breakfast is already handled. This year I’ve been intentionally focusing on meal prepping more, and these egg biscuits have become my go-to breakfast staple. They’re savory, filling, easy to batch prep, and make hitting protein goals feel effortless instead of overwhelming.
From a nutrition coaching perspective, these high protein biscuits check a lot of boxes: balanced macros, real-food ingredients, and enough staying power to keep you full for hours. They’re a great alternative to traditional egg and sausage biscuits, and they work beautifully for anyone building sustainable meal prep recipes for weight loss without sacrificing flavor.
Ingredients
Instructions
-
Preheat and prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Coach tip: Parchment prevents sticking and helps the bottoms brown evenly.
-
Sauté the veggies
Heat avocado oil in a skillet over medium heat. Add onion, garlic, and broccoli. Cook for 4–6 minutes until softened. Remove from heat and let cool slightly. Coach tip: Cooling prevents the eggs from scrambling when mixed.
-
Whisk the wet ingredients
In a large bowl, whisk together eggs, egg whites, cottage cheese, salt, and pepper until smooth.
-
Add the dry ingredients
Stir in almond flour, flaxseed, and baking powder until just combined. Coach tip: Don’t overmix—this keeps the biscuits tender.
-
Fold in fillings
Gently fold in the cooled veggie mixture, diced ham, and ½ cup cheddar cheese. Let the batter rest for 5 minutes to thicken. Coach tip: Resting allows the flaxseed to absorb moisture for better structure.
-
Shape the biscuits
Scoop 2–3 tablespoon mounds onto the baking sheet, spacing them evenly. Sprinkle the tops with remaining cheddar.
-
Bake
Bake for 20–25 minutes, until golden and firm to the touch.
-
Cool before storing
Let biscuits cool fully on the pan before transferring. Coach tip: This step is key for the best texture during meal prep.
Nutrition Facts
Nutrition Facts
Servings: 10 ServingCalories:165kcalTotal Fat:10gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:14gVitamin C: 16.17mgCalcium: 171.3mgIron: 1.44mgMagnesium: 20.29mg
Note
- Make them spicy with diced jalapeños or red pepper flakes
- Use Swiss or pepper jack instead of cheddar
- Add fresh herbs like chives or parsley for extra flavor
- Bake in a muffin tin for ham and cheese egg muffins instead of biscuits
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze up to 3 months
- Reheat: Microwave 30–45 seconds or warm in the oven at 325°F
- Serving ideas: Pair with fruit, avocado, or a simple yogurt bowl for a balanced breakfast
