These high protein sausage jalapeno cheddar biscuits are basically my dream breakfast situation. They’re savory, a little spicy, packed with protein, and made as easy drop biscuits! Think cheddar bay biscuits, but bolder, heartier, and actually filling.

High Protein Sausage Jalapeno Cheddar Biscuits on tray

A Quick Look

Recipe Name: High Protein Sausage Jalapeno Cheddar Biscuits
Ready In: 30 minutes
Serves: 15 biscuits
Main Ingredients: eggs, cottage cheese, ½ cups all purpose flour, baking powder, baking soda, garlic powder, salt, pepper
Why You'll Love It: These high protein sausage jalapeño cheddar biscuits are basically my dream breakfast situation. They’re savory, a little spicy, packed with protein, and made as easy drop biscuits! Think cheddar bay biscuits, but bolder, heartier, and actually filling.

High protein sausage jalapeño cheddar biscuits

The name says it all. High protein sausage jalapeno cheddar biscuits are an easy drop biscuit recipe packed with eggs, cottage cheese, chicken sausage, jalapeño peppers, and sharp cheddar cheese. Need I say more?!

If you’re a savory breakfast person (like me!), these high protein sausage jalapeño cheddar biscuits are about to be your new favorite. They’ve got that warm, savory flavor you want first thing in the morning, balanced with enough protein to make them filling and nutritious!

They’re also super low-effort, which is exactly my vibe. No laminating or biscuit cutters needed! Just mix, scoop, bake, done. If you’re on a high-protein breakfast kick, I highly recommend serving one (or two) with a berry protein smoothie on the side for the ultimate satisfying breakfast.

High Protein Sausage Jalapeno Cheddar Biscuits

Ingredients needed

Here’s a little bit about everything that goes into these high protein sausage jalapeño cheddar biscuits:

Eggs: The base of the biscuit which adds a major protein boost.
Cottage cheese: Adds moisture and extra protein without making the biscuits dense. Full-fat or low-fat both work!
All-purpose flour: Gives the biscuits structure. If you need gluten-free biscuits, use a gluten free flour blend that has a 1 to 1 ratio to regular flour.
Baking powder + baking soda: This combo helps the biscuits rise and stay super fluffy!
Garlic powder: Adds an extra layer of savory flavor.
Salt & pepper: Essential for flavor!
Jarred sweet & hot jalapeños: Bring heat and a little tang! You can adjust to taste or swap for fresh. Keep in mind that fresh will be a bit spicier.
Cooked chicken sausage links: Adds protein! I love getting a little bit of sausage in each bite. Turkey or pork sausage works, too.
Shredded cheddar cheese: Sharp cheddar is ideal, but pepper jack is great if you want extra spice!

Kitchen tools required

To make these sausage jalapeño cheddar biscuits, you’ll just need:

Large mixing bowl
Whisk
Spatula
Measuring cups and spoons
Baking sheet
Parchment paper
3-tablespoon cookie scoop or large spoon

Photo of ingredients for High Protein Sausage Jalapeno Cheddar Biscuits with labels.

How to make high protein sausage jalapeno cheddar biscuits

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper (this makes cleanup a breeze later!) In a large bowl, whisk together the eggs and cottage cheese until the mixture looks mostly smooth and well combined.

From there, add in the flour, baking powder, baking soda, garlic powder, salt, and pepper, whisking just until everything comes together into a thick, scoopable batter.

Once the base is mixed, switch to a spatula and gently fold in the diced jalapeños, cooked sausage, and half of the shredded cheddar cheese.

Using a large spoon or cookie scoop, portion the dough onto your prepared baking sheet, leaving a little space between each biscuit. Lightly press them down (no need to be perfect here), then sprinkle the remaining cheddar cheese over the top.

Bake until the biscuits are set and the edges turn lightly golden, then let them cool for a few minutes before serving. They’re best enjoyed warm, when the cheese is melty and the flavors really shine!

Recipe tips

Below are some common high protein sausage jalapeno cheddar biscuits questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Don’t overmix the batter

Once the flour is incorporated, stop mixing. Overmixing can develop the gluten too much, which may lead to biscuits that are dense instead of soft and fluffy.

Want them extra spicy?

For more heat, add a pinch of crushed red pepper flakes or an extra tablespoon of diced jalapeños to the batter. You can also swap the cheddar for pepper jack cheese to really lean into the heat!

Can I use fresh jalapeños instead of jarred?

Yes, fresh jalapeños work great and give the biscuits a brighter, fresher heat. If you prefer things milder, remove the seeds and membranes before dicing.

Storing leftovers

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Are these biscuits good for meal prep?

Sausage jalapeno cheddar biscuits are perfect for meal prep and stay soft and flavorful for several days! Just reheat briefly and they taste just as satisfying as the day they were baked.

Can I freeze jalapeno cheddar biscuits?

Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 2 months, just thaw overnight and reheat when ready to eat.

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Recipe by Erin Antoniak and Photos by Bake and Bacon

Erin Antoniak