Roasted Red Pepper and Goat Cheese High-Protein Breakfast Biscuits
These high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors. The recipe makes 12 to 14 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready. This Roasted Red Pepper and Goat Cheese High-Protein Breakfast Biscuit recipe is perfectly sweet and savory. I hope you love them!
roasted red pepper and goat cheese high-protein breakfast biscuits ingredient notes:
Goat Cheese: Topped with a warm, tangy goat cheese, these breakfast biscuits are melt in your mouth delicious right out of the oven. The smooth creaminess of the goat cheese makes for a tasty topping rich in protein!
Roasted Red Peppers: The deep smoky flavors of roasted red peppers add the perfect amount of sweetness to these biscuits balancing out the salty goat cheese. I prefer to buy jarred roasted red peppers to save time, however you could also roast fresh peppers at a high heat, sealing them immediately out of the oven to steam and peel the skin right off.
Ground Pork: For the main source of protein, I like using ground pork for a savory, yet sweet, classic breakfast flavor. You could also sub ground chicken, turkey, or sausage here, or omit entirely for a vegetarian biscuit.
Almond/Coconut Flour: This recipe was developed using these naturally gluten-free flours, and the ratios reflect what’s needed to make sure the batter is hydrated enough, as these flours tend to run drier than regular all-purpose flour. If you choose to swap for all-purpose flour, it’s a 1:1 ratio for almond flour and a 1:4 ratio for coconut flour (4x the amount of regular flour needed).
Roasted Red Pepper and Goat Cheese High-Protein Breakfast Biscuits
6
20
minutes30
minutesThese high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors. The recipe makes 12 to 14 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready. This Roasted Red Pepper and Goat Cheese High-Protein Breakfast Biscuit recipe is perfectly sweet and savory. I hope you love them!
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Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
1 pound ground pork
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 large eggs
1 cup Cheddar cheese, shredded
1 cup roasted red peppers, chopped
4 ounces goat cheese
1 1/2 cups almond flour
1/3 cup coconut flour
2 teaspoons baking powder
Directions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper and set aside.
- Heat the oil in a skillet over medium heat, then add the onion and cook, stirring occasionally, 4 to 5 minutes.
- Push the onions to the side of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat and season with the oregano, garlic powder, salt, and black pepper. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
- In a large bowl, whisk together the eggs until no streaks remain. Add the pork mixture, Cheddar cheese, roasted red peppers and mix well. Add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined. Do not overmix.
- Use a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Bake until the biscuits are firm and slightly browned on the outside, 8 to 10 minutes.
- Remove the biscuits from the oven and press down lightly in the center of each with one finger creating a small depression. Add about 1 tablespoon of goat cheese to each indent. Bake for 3 to 5 minutes, until the goat cheese has melted slightly, the biscuits are baked through and lightly browned all over.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze up to 3 months.
- Reheat it: To reheat from the refrigerator, bake or air fry at 325°F until warm, 5 to 7 minutes. Alternatively, microwave until warm, 1 to 2 minutes. To reheat from the freezer, either thaw in the refrigerator overnight, then bake or air fry at 325°F for 5 minutes, or if wholly frozen, bake or air fry at 325°F for 10 to 12 minutes. From the freezer, microwave until warm, 2 to 3 minutes.
- These biscuits are wonderfully forgiving and easy to customize. Prefer all almond flour? Use 2½ cups blanched almond flour and skip the coconut flour. You can also swap both for 2¾ cups gluten-free or regular all-purpose flour (you’ll lose some protein). Even the ground meat is flexible— try a block of pressed, shredded tofu instead.
- Ground pork: Swap for ground chicken sausage, ground turkey, or ground chicken.
Note: The recipe yields about 12 biscuits total, each serving is 2 biscuits.
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Hi! These look amazing! I want to send them with my son to school, but the school is nut-free (includes coconut). Could I do a 1:1 swap for all purpose flour or no? Thank you!
Wow I loved these! Made these this week for me and my husband and they were a hit! Perfect, satisfying breakfast for a couple with limited time in the mornings. Prep and cooking took me longer than the recipe estimates, but it was still overall quick and easy, and the results were worth every second. Also, I must’ve scooped these out smaller because I ended up with 15. 10/10 recommend, and I cannot wait to try Jenn’s other flavor combos!
Made twice so far. SO good. I used ground pork and turkey. I believe I ended up with approx 12 biscuits. Do not skip out on the goat cheese, it makes the recipe. Can’t wait to make the other variations. A different and filling breakfast option I would have never thought of! Thanks Jenn!
Looks delish! Any idea how much protein per biscuit?
I made them with Trader Joe’s chicken breakfast sausage, their lite three cheese blend, and subbed 1.5 T liquid egg white for the half egg when I scaled the recipe down (the sausage comes in a 12 oz package vs. 16 oz). They have 17 grams of protein per biscuit.
Just realized that I didn’t put the yield! I ended up with 9 biscuits at 17 G protein per biscuit with the modifications mentioned above. Making them again because they’re so good!
Made these and they were sooo good! I made the everything bagel ones a few weeks ago (also delicious). This time my batter was more moist I think from the eggs being much larger and I liked how they came out.
Loved these for a fast and easy breakfast this week. This took much less time than my usual veggie and egg cups. They were also VERY filling, which is appreciated. I used ground chicken breast and the flavor was great! I got 12 biscuits and, they’re so filling, we’ve got leftovers in the freezer for next week. I paired 1 with 1/2 an avocado and was fine without a snack for hours. My husband added fruit and roasted potatoes on the side and didn’t eat lunch until late afternoon a couple days. Will definitely be making these again and trying the other varieties.
I have been so grateful for all your recipes. My partner is gluten intolerant but also has a tree nut allergy. Any recommendations for an almond flour substitution?
What’s the nutritional information?
Your ingredients list includes baking powder, oregano, and garlic powder, but you don’t include them in the steps. Please update! I am not organized to remember to add them if they aren’t in the steps! I am having to remake them now because I left out the baking powder! 🙁
Hi Samantha, I’m so sorry about that! This is an older recipe and on the typo wasn’t caught on the website page, my apologies! You absolutely don’t need to remake them – I’ve made this recipe without the baking powder and they still work, they’re just a bit flatter but taste the same! It’s a very forgiving recipe. The steps were updated to be more clear!
Hello, I love these biscuits- I am now dairy free- do you have any suggestions for making any of your breakfast biscuits without cheese?
Why do some recipes have a PIN button on them and some do not? Would be most helpful.
I tried making these and they came out delicious! I love how much protein they have. They’re so good paired with fruit. I didn’t have any coconut flour so I used corn flour and it still came out great!
Ok. These are incredible. I’m not one to need to meal prep breakfast, but I’m going on an out of town trip and I’ll be damned if I eat some garbage. Luckily, these popped up in Jenn’s newsletter. I already had everything on hand besides the protein and goat cheese. I grabbed mild Italian pork sausage, but when I got to the goat cheese it was just too expensive. I had to have the creamy topping and already had yogurt in the fridge, so I spent three days making labneh lol. I ended up with 19 biscuits somehow and only enough labneh for 13. I had about two ounces of feta already and threw it on the rest. I am just so glad I will have these nourishing and filling biscuits for my trip.