Ingredients
Veggie and Sausage Mixture
- ½ cup (48 g) carrot or zucchini, finely grated
- 7 oz cooked chicken breakfast sausage, chopped (or finely chopped cooked bacon or Canadian bacon)
- 1 cup (43 g) baby spinach, finely chopped
Batter and Seasonings
- 3 large eggs
- 1 cup (210 g) low-fat cottage cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1 cup (130 g) whole wheat flour, spooned and leveled
- 2 teaspoons baking powder
Instructions
- Preheat and Prepare Baking Sheet: Heat the oven to 375℉ degrees and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Remove Excess Moisture: Press the grated carrot or zucchini between two layers of paper towels or a clean dish towel to squeeze out any excess liquid, which helps keep the biscuits from becoming soggy.
- Mix Vegetable and Sausage: In a large bowl, combine the grated carrot or zucchini, chopped cooked sausage, and finely chopped baby spinach to create a flavorful veggie-protein base.
- Add Eggs and Cottage Cheese: Add the eggs and low-fat cottage cheese to the veggie and sausage mixture, stirring to blend the wet ingredients thoroughly for structure and moisture.
- Season the Batter: Stir in the garlic powder, onion powder, ground black pepper, kosher salt, and half of the shredded cheddar cheese (½ cup), infusing the biscuit mixture with savory flavors.
- Incorporate Flour and Baking Powder: Add whole wheat flour and baking powder to the bowl. Mix just until combined, taking care not to overmix—the batter will be sticky and thick, which is expected.
- Shape the Biscuits: Using a scoop or spoon, place heaping ⅓ cup mounds of batter on the prepared baking sheet, spacing evenly to form eight biscuits.
- Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of each biscuit, pressing lightly to help it adhere.
- Bake: Bake in the preheated oven for 15-17 minutes until the biscuits are golden brown and cooked through, with a firm texture.
- Cool and Serve: Let the biscuits cool on the baking sheet for 10 minutes before serving warm for best flavor and texture.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat from the fridge by microwaving for 20-30 seconds, air frying at 350℉ for 3-5 minutes, or warming in a 375℉ oven for 5-7 minutes.
Notes
- You can substitute chicken breakfast sausage with cooked bacon or Canadian bacon for different flavor variations.
- Removing excess moisture from the grated vegetables is crucial to avoid soggy biscuits.
- Use whole wheat flour for added fiber and nutrients; all-purpose flour can be substituted if preferred but will slightly alter nutrition.
- These biscuits freeze well and can be a convenient make-ahead breakfast option.
- Adjust seasoning according to taste; consider adding herbs like thyme or rosemary for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
