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Savory Breakfast Biscuits with Chicken Sausage, Sun-Dried Tomatoes, and Feta Recipe

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  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 16 biscuits

Description

These savory breakfast biscuits are a flavorful and hearty start to your day. Packed with Italian chicken sausage, sun-dried tomatoes, and crumbled feta cheese, combined with a moist batter of cottage cheese and eggs, these biscuits are both protein-rich and satisfying. Baked to golden perfection with aromatic herbs and spices, they make a perfect grab-and-go breakfast or a delightful companion to your morning coffee.

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil
  • ½ cup minced green onion (about 3 scallions)
  • 1 pound (5 links) Italian chicken sausage (removed from casing)
  • 2 ½ cups all-purpose flour
  • 2 tablespoons hemp hearts
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • ½ teaspoon red pepper flakes (optional)
  • 1 ¾ cups low-fat cottage cheese, lightly blended
  • 2 large eggs
  • ¾ cup liquid egg whites (or 4 egg whites)
  • ½ cup chopped sun-dried tomatoes
  • 4 oz crumbled feta cheese

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees F and line two large baking sheets with parchment paper to prevent sticking and promote even baking.
  2. Cook Sausage and Onions: Heat avocado oil in a skillet over medium heat. Add the minced green onions and Italian chicken sausage removed from casings, breaking up the sausage as it cooks. Cook for about 10 minutes until browned and thoroughly cooked. Transfer cooked sausage and onions to a plate and allow to cool.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, hemp hearts, baking powder, sea salt, garlic powder, fresh thyme, and red pepper flakes if using. This mixture forms the dry base of your biscuit dough.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the lightly blended cottage cheese, whole eggs, liquid egg whites, cooked sausage mixture, chopped sun-dried tomatoes, and crumbled feta cheese until evenly combined.
  5. Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until just combined, using your hands if needed. Avoid overmixing to keep the biscuits tender; the dough will be wet and somewhat sloppy.
  6. Shape the Biscuits: Using a large cookie scoop or spoon, scoop the dough onto the prepared baking sheets into roughly 16 biscuit portions. Press each slightly with a damp hand to flatten gently.
  7. Bake Biscuits: Bake initially at 400 degrees F for 5 minutes to set the biscuits. Then reduce the oven temperature to 350 degrees F and continue baking for an additional 15 to 17 minutes, or until the bottoms are golden brown and the tops begin to brown. Remove from oven and cool slightly before serving.

Notes

  • For a spicier kick, increase the red pepper flakes to taste.
  • You can substitute turkey sausage or a vegetarian sausage for a different flavor or dietary preference.
  • Lightly blending the cottage cheese ensures a smoother batter consistency and better biscuit texture.
  • Pressing the dough slightly with a damp hand helps the biscuits hold shape during baking.
  • These biscuits can be frozen after baking for up to 2 months; reheat in the oven for best results.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/savory-breakfast-biscuits-with-chicken-sausage-sun-dried-tomatoes-and-feta-recipe/