I’ve long sung the praises of the Quiche of the Week— a quiche baked on Sunday (of any flavor, whatever is on hand!) then sliced and heated for breakfast over the following days.

The Quiche of the Week is never boring because it’s so easy to try new flavors. Had broccoli and cheddar last week? Why not bacon and onion this week?

Quiche is both high protein and portable, easy to reheat in 30 seconds in a breakroom microwave. Perfect for two working professionals like me and Scott, who wake up and commute too early to enjoy breakfast at home.

But sometimes (especially when egg prices are high!) you might want something that’s not quiche. Enter: the Cottage Cheese Protein Biscuit!

Great breakfast and plenty of flavor options available. Each biscuit packs 15-20 g of protein, 7mg iron, and 7 g of fiber.

Ingredients

• 4 Eggs
• 1 cup All Purpose or GF Flour
• 1 cup Almond Flour
• 1/2 cup Flax & Chia Mix
• 3 tsp Nutritional Yeast
• 2 cups Cottage Cheese
• 1 1/2 cups shredded Cheese
• 1/4 cup chopped Roasted Red Peppers (Mezzetta brand, in the jar)
• 1/2 cup chopped Kale (can leave this out and it’s still great, may sub spinach)
• 1 tablespoon Baking Powder
• 2 tsp Salt
• Little sprinkle of Red Pepper, a lil Garlic Powder too if you’re feeling it

If you have time to chill the dough for about 20 mins, that’s great (I sometimes skip this part). Scoop large biscuit-sized mounds onto a baking pan with parchment paper. Bake for 25-27 mins at 350.

Store in the fridge. For breakfast: Reheat in the microwave for 30 secs!