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Broccoli Cheddar Breakfast Biscuits

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cheesy biscuits on a white tray with brown parchment paper with a white knife

The perfect hybrid of a biscuit and a fluffy omelette made with simple ingredients like eggs, chicken sausage, broccoli, almond flour, and cheese.

I’ve also added a vegetarian version too for those that have been asking!

cheesy biscuits on a white tray with brown parchment paper with a white knife
cheesy biscuits on a white tray with brown parchment paper
cheesy biscuits on a white plate on a dish towel with a fork and a cup of coffee

These make such a satisfying and easy grab and go breakfast- I’m currently obsessed! They are packed with fiber and protein, and super easy to make. broccoli cheddar is forever one of my favorite food combos- anyone else!? The broccoli really bulks up these little egg biscuits, adding lots of fiber and vitamins.

I’m a big fan of adding veggies to my breakfast any way that i can- it makes the meal more filling and, more importantly, helps us get those vitamins and minerals in first thing in the morning. Top these with avocado for some healthy fats to make this an even more filling and nutrient-dense meal!

A note on dairy: I strive to use only organic dairy as much as possible. This ensures that the animals are treated properly, as well as fed properly. ‘Grass fed’ is the way cows are meant to be fed, rather than corn/grain/soy animal feed. Organic also ensures the animals are not pumped with extra hormones or antibiotics.

If you’re a broccoli cheddar fan, and need some easy meal prep breakfasts or the perfect weekend brunch addition, then this recipe is for you!

You can find the vegetarian version at the very bottom underneath he original recipe!

Enjoy! xx

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Broccoli Cheddar Breakfast Biscuits

★★★★★ 5 from 32 reviews
  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10–12 biscuits 1x
  • Category: Breakfast
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Description

This is the original version of these delicious, hearty, cheesy biscuits with a protein boost from ground chicken/turkey! See below for the vegetarian version!

Scale

Ingredients

  • 1 tbsp avocado oil
  • 8 oz ground chicken breakfast sausage OR ground chicken (doesn’t need to be super exact, roughly 1 cup; NOT sausage links)
  • 1/2 cup onion, diced 
  • 1 cup of broccoli, diced into tiny pieces 
  • 3 large eggs
  • 1 cup shredded organic white or regular cheddar 
  • 3/4 cup fine almond flour 
  • 1 tsp baking powder 
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 
  • 1/8 tsp garlic powder 
  • pinch of red pepper flakes 

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Heat a large pan over medium heat, add avocado oil. Once hot, stir in chicken sausage, broccoli, and onion.
3. Cook, stirring frequently and breaking up sausage for 7 minutes. Set aside to cool.
4. Combine almond flour, baking powder, and seasonings in one bowl. In a separate bowl, whisk eggs then stir in HALF of the cheese and all of the almond flour mixture. 
5. Stir the mixture with chicken sausage and veggies until everything is well combined.
6. Scoop out mixture onto parchment paper (I use a large cookie scoop here), into 10-12 biscuits. Gently shape each biscuit with hands after scooping out the dough, then sprinkle the remaining 1/2 cup of cheese on top of each. 
7. Bake for 10-11 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.

 

For the vegetarian version:

Ingredients:

  • 1 tbsp avocado oil
  • 1/2 cup onion, diced 
  • 1 + 1/2 cups of broccoli, diced into tiny pieces 
  • 4 large eggs
  • 1 cup shredded organic white or regular cheddar 
  • 3/4 cup fine almond flour (plus up to 1/4 cup more if needed; see directions)
  • 1 tsp baking powder 
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 
  • 1/8 tsp garlic powder 
  • pinch of red pepper flakes 

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Heat a large pan over medium heat, add avocado oil. Once hot, stir broccoli and onion. Allow to cook until veggies are soft, about 6-7 minutes. If onions start to burn, add an addition small splash of oil. set veggies aside to cool.
4. Combine almond flour, baking powder, and seasonings in one bowl. In a separate bowl, whisk eggs then stir in HALF of the cheese and all of the almond flour mixture. 
5. Stir the broccoli and onion until everything is well combined. If batter appears too wet, slowly add more almond flour- up to 1/4 cup, but no more. Batter is meant to be somewhat wet, but you just want to be able to scoop out “biscuits” from the batter. 
6. Scoop out mixture onto parchment paper (i use a large cookie scoop here), into 9-10 biscuits. Gently shape each biscuit with hands after scooping out the dough, then sprinkle the remaining 1/2 cup of cheese on top of each. 
7. Bake for 10-11 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

 

Reader Interactions

Comments

  1. This is my favorite. Recipe. EVER! It is so easy and is the perfect meal prep. I’ve shared this recipe with multiple friends, my boyfriend, his friends, my mom, and my grandma and they all rave over these. I sub normal flour sometimes if I don’t have any almond flour on hand and they still turn out perfect every single time!

    Reply

  3. Love!!! So yummy and easy to make. Froze then and defrost when I need a quick breakfast on the go. Highly recommend!

    ★★★★★

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  4. These biscuits are AMAZING. My wife and I have been prepping them weekly for workdays. Great on-the-go snack and so simple to make! Thank you for sharing this recipe with us Mia!!

    ★★★★★

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  5. My husband literally asks me to make these every week. He’s obsessed. They’re so good! And so easy. We love this recipe!!

    ★★★★★

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  6. This looks so delicious Mia! I clicked on it without realizing it was yours! So proud of what you’re doing! Mrs Vega

    ★★★★★

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  7. Love this recipe! Wasn’t sure what to expect but I was so happy with the final result. They are delicious and taste great reheated. This was my first recipe by Mia and I’m hooked!

    ★★★★★

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  8. these are heavenly! my fiancé is obsessed with them and requests them for meal prep, weekly! everyone needs these in their life! i’m making them again tonight!

    ★★★★★

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  9. SO GOOD. my husband has been eating 2 for breakfast every day and loves them so much. He just reheats them in the microwave for 30 seconds and they are good to go. I’ve shared the recipe with friends and family and they are all just as obsessed 🙂

    ★★★★★

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  10. The first time I made these my husband ate 7 of them!!!! I just made a double batch to have on hand, so easy and tasty!!

    ★★★★★

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  16. I don’t meal prep because I don’t really like eating leftovers. These are for sure the exception because they still taste AMAZING when they’re re-heated. They’re so easy & quick to make! I am a nurse working 12 hour shifts and never know if/when I’ll get a lunch break…these help keep me full and happy.

    ★★★★★

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  18. FANTASTIC! I make these almost weekly for meal prep, as they make an amazing breakfast on the go option. Even my husband, who NEVER eats breakfast, started grabbing these:) So now I make a double batch, and they last us the entire week!

    ★★★★★

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  19. So easy and SO good! Also easy to modify with different veggies or meats. Great for grabbing to eat at work, and they keep you full for a while! I recommend to friends all the time!

    ★★★★★

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  20. Love this recipe! I always struggle with eating a healthy and nutritious breakfast. I usually resort to buying an irresistible NYC bagel, but made these last week and I’m hooked. They are delicious, filling, and super cheesy. Would love to see maybe a sweet biscuit recipe for meal prep? That way I can alternate between the two during my work week, haha! You are doing a great job, Mia!

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  22. Can’t even count how many times I’ve made this recipe now. One of my favs for meal prepping for the week!!

    ★★★★★

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  23. These are FANTASTIC! I have been making a double recipe every week for 3 weeks now, and we’re not tired of them yet! They are easy, healthy, and great left over. I have shared with many gluten free family members who also rave about them!

    ★★★★★

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  24. I absolutely LOVE these egg biscuits and make them every week! Simple ingredients, easy to make, and great to meal prep for easy breakfasts throughout the week.

    ★★★★★

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  26. If I used olive oil and whole wheat or regular all purpose flour instead will that work? I don’t have avocado oil or almond flour and want to use what I already have at home! Thank you!

    Reply

    • Olive oil will work for sure! I can’t say for sure about the whole wheat since I haven’t made it that way, but I think it could work well!

      Reply

    • I don’t recommend it, as coconut flour is much more absorbent and not usually a good sub for almond. It would also give a slightly sweet taste.

      Reply

  28. These are fantastic!!! So easy to make too. Will be adding them to my breakfast rotation!

    ★★★★★

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  29. These are so easy to make but are simply delicious!! Adding this to my weekly meal prep!

    ★★★★★

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  30. So easy and delicious!! I used Bob’s Red Mill 1:1 flour in place of almond flour and it turned out just as well!

    ★★★★★

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  31. So good!! I used turkey sausage instead of chicken sausage because I couldn’t find it at the store and still turned out delicious!! Thank you!

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  32. Just made these biscuits and I’ve already eaten 3! 😬 They are so delicious and easy to make. I’ll be making these regularly now.

    ★★★★★

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  33. These are so good! I’m a notorious breakfast hater (hot take, I know) but these biscuits have made me love it. They’re quite literally the only breakfast I’ll eat. They’re savory, not too eggy, not too chickeny, not too cheesy. I made them twice this week!
    Pro tip: Totally safe to have a little fun with the ingredient ratios! The first time I made them, my chicken proportion was a bit high for my taste, so they next time I doubled the broccoli, added an egg and more almond flour and they were PERFECT. Using a good quality/yummy ground breakfast chicken sausage is also a game changer.

    ★★★★★

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  34. I tend to lean sweet over savory when it comes to breakfast, but these biscuits have totally changed that! SO easy and delicious. They’re perfect for meal prep and the leftovers are just as good. Literally can’t get enough and make them almost weekly!

    ★★★★★

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  35. I love these, they are quick, easy and delicious. I make them every week in a double batch. They freeze well too. Thanks

    ★★★★★

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  36. Made the veggie version and I love it! I subbed the almond flour for all-purpose because it’s what I had on hand and it worked just as well. Served with hot coffee and a big bowl of peaches from the farmer’s market 🙂 can’t wait to have the leftovers for meal prep!

    ★★★★★

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  37. I love this recipe for quick breakfasts on the go. I make a batch almost every week and they turn out great every time.

    ★★★★★

    Reply

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