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Protein-Packed Grated Egg Biscuits

May 30, 2022 By Jessica Leave a Comment

When it comes to breakfast, I’m a savory kind of gal. These egg biscuits are piled high with smashed avocado, cottage cheese, a grated egg, buffalo sauce and chives. 

Egg Biscuits

My Air Fryer Garlic Cheddar Drop Biscuits make for the perfect base in this AM pick-me-up. Got some extra hard-boiled eggs? You most certainly need to try these Miso Deviled Eggs for lunch (or my Miso Deviled Egg Salad Sandwiches!). If you’re feeding a crowd, go ahead and try making my spin on Shakshuka. I pinky promise, your tastebuds will swoon trying all of these recipes!

WATCH ME MAKE THIS ON THE GRAM!

Egg Biscuits

INGREDIENTS FOR THESE EGG BISCUITS:

I’ve said it before and I’ll say it again, sometimes the best recipes are made with the most simple ingredients! I usually have all of these items on hand, so this recipe immediately became a breakfast favorite! Here’s what you’ll need for one serving:

  • A biscuit (either homemade or store-bought)
  • Avocado
  • Salt
  • Cottage Cheese
  • Hard Boiled Egg
  • Buffalo Hot Sauce
  • Chives

Per the usual, if you’d like to add some more items to your biscuit masterpiece… go for it! Feta is always a nice touch, Pistachio Pesto tastes great, and I’ll never turn down a drizzle of this Creamy Red Pepper Sauce. When you’ve finished compiling your plate, you can eat this open-faced with a knife and fork or smash it together and enjoy as a glorious handheld sandwich. Ya’ll know how much I heart sandwiches. 

Egg Biscuits

A QUICK AND EASY BREAKFAST:

One of the best things about this recipe is the fact that you can prep mostly all ingredients in advance.

BISCUITS: I usually make a batch of biscuits and let them cool to room temperature. Then I pop them into a freezer bag and thaw as needed. I honestly pop one at a time in the air fryer or oven at 250F for about 10 minutes… they turn out perfectly warm and toasty. 

EGGS: These can be hard-boiled up to a week in advance, simply keep them in the fridge and crack them open when you’re ready to assemble! I place mine in a large saucepan, cover them with water and salt, bring to a boil, cover, remove from the heat and let them continue cooking for roughly 10 minutes. 

CHIVES: My secret to herbs is to store them in a loosely wrapped, semi-wet paper towel. You can chop them, wrap them and then place them in a ziplock baggy in the fridge. They’ll stay fresh for up to a week (or sometimes more!).

OTHER SANDWICHES YOU MIGHT ENJOY:

Grinder Salad Corned Beef Sandwich

The BEST Meatball and Italian Subs

Air Fryer Falafel Pita Pockets

Avocado Stuffed BLT Sandwiches with Sun-dried Tomato Mayo

Egg Biscuits

Protein-Packed Grated Egg Biscuits
 
Print
Prep time
15 mins
Total time
15 mins
 
These egg biscuits are piled high with smashed avocado, cottage cheese, a grated egg, buffalo sauce and chives.
Serves: 1
Ingredients
  • 1 Biscuit, warmed and split in half
  • ½ Avocado, smashed
  • Sprinkle of Kosher Salt
  • ¼ cup Cottage Cheese
  • 1 Hard Boiled Egg, grated
  • Buffalo Hot Sauce, as desired
  • 1 tsp. Chopped Chives
Instructions
  1. Split the warmed biscuit in half and set it on a plate.
  2. Add the smashed avocado to both sides of the biscuit. Then sprinkle each with a small amount of salt, to taste.
  3. Scoop out the cottage cheese and smear it on one of the halves.
  4. Using a microplane or small grater, grate the egg evenly on top of both biscuits. You can alternatively chop the egg, if desired.
  5. Sprinkle both biscuits with buffalo hot sauce and chives. Enjoy immediately.
3.5.3251
 

NOTES ON THIS RECIPE:

  • I estimated about 15 minutes for prep, but this may vary. The hard-boiled eggs take 15 minutes total (bringing the water to boil and cooking), but you can definitely buy eggs already boiled at the grocery store. I bake the biscuits at the same time as the eggs, and they usually take the same amount of time. You can always use a shortcut and buy pre-made biscuits if you’re in a rush. Once these two items have been cooked, it takes a matter of 2 minutes to assemble the biscuits.
  • I do not recommend smashing the avocado beforehand, as it will brown and not taste as fresh. I do recommend squeezing a bit of lemon juice on the other half before wrapping and storing it in the fridge. This will help keep it green and fresh for up to 24 hours.  
  • Franks Red Hot is my go-to hot sauce for this recipe. However, please feel free to substitute with whatever brand you enjoy most. La Brava is another favorite, it’s made right here in North Carolina and I always love supporting local. 😉

Egg Biscuits


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Egg Biscuits

Filed Under: Breakfast & Brunch, Vegetarian

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