These are the biscuits I make on Sunday afternoons when I know the week ahead is going to move fast. They reheat beautifully, Lucas actually eats them, and they hit the protein and veggies I want my family starting the day with — without me having to think about it at 6:45 a.m.
The recipe started life over at Jenn Eats Goood, and her cheddar chive version is genuinely the best high-protein biscuit recipe I've found online. Mine is just an everyday adaptation — I swap the chives for finely chopped broccoli (a sneaky win for the toddler), use breakfast sausage instead of plain ground chicken, add a splash of buttermilk for tenderness, and trade the almond and coconut flours for a mix of ground flax, whole wheat, and all-purpose. Same general method, slightly different end result. Full credit and a heartfelt thank-you to Jenn for the original.
A Few Notes Before You Start
The broccoli needs to be chopped finely — think small enough to disappear into the dough. I pulse mine a few times in the food processor with the onion. A quick sauté with the onion takes the raw edge off and keeps the biscuits from going watery in the oven.
Breakfast sausage already has sage and seasoning built in, so I leave the dried sage out and just add a teaspoon of onion powder for depth. If you're using plain ground chicken or pork, add the half teaspoon of dried sage back in.
The optional scoops of collagen are easy to hide in here without changing the texture. I use Perfect Supplements hydrolyzed collagen — the same one on my essentials page. Skip it if you don't have it on hand; the biscuits work either way.
Broccoli Cheddar Sausage Breakfast Biscuits
Adapted from Jenn Eats Goood
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 cup broccoli, finely chopped
- 1 lb ground breakfast pork sausage (or ground chicken sausage)
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sea salt
- ½ tsp black pepper
- 6 large eggs
- 1½ tbsp buttermilk
- 8 oz shredded cheddar (1½ cups), divided
- ½ cup ground flax seed
- ½ cup whole wheat flour
- 1½ cups all-purpose flour
- 2 tsp baking powder
- Optional: 2 scoops Perfect Supplements hydrolyzed collagen
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté 5–7 minutes, until translucent.
- Add the finely chopped broccoli and cook another 2–3 minutes, just until bright green and slightly softened.
- Add the breakfast sausage along with the garlic powder, onion powder, salt, and pepper. Break it up and brown 6–8 minutes, until fully cooked through. Remove from heat and let cool 10 minutes — this matters, or you'll scramble the eggs in the next step.
- In a large bowl, whisk the eggs and buttermilk together. Stir in 1 cup of the cheddar, the cooled sausage mixture, and the collagen if using.
- Add the ground flax, whole wheat flour, all-purpose flour, and baking powder. Fold gently until just combined — don't overmix or the biscuits will be tough.
- Scoop 12 even portions onto the prepared sheet pan, leaving space between each. Gently press the tops to flatten slightly. Sprinkle with the remaining ½ cup of cheddar.
- Bake 18–22 minutes, until the tops are golden and the centers are set. Let cool a few minutes before serving.
Notes & Storage
- Refrigerator: store in an airtight container up to 4 days.
- Freezer: freeze flat on a sheet pan, then transfer to a zip-top bag. Keeps up to 3 months.
- Reheat: 5–6 minutes in a 325°F oven or air fryer from the fridge; 10–12 minutes from frozen. Microwave works in a pinch (1–2 minutes).
- Sausage swap: if you're using plain ground chicken or pork instead of seasoned breakfast sausage, add ½ tsp dried sage with the other spices.
- Make it gluten-free: swap the whole wheat and all-purpose flour for 1½ cups blanched almond flour and ⅓ cup coconut flour (Jenn's original ratios).
If you make these, I'd love to hear how they turn out — and if you've got a sausage variation that works for your family, send it my way. There's another sausage biscuit recipe coming soon that I'll post once I've tested it a few more times.
