Broccoli Cheddar Sausage Breakfast Biscuits

Ingredients

• For the Breakfast Sausage (makes ~1 lb — or use 1 lb store-bought)
• 1 lb ground chicken, pork, or turkey (a 1:2 ratio of pork to turkey gives a nicely balanced fat content)
• 1½ tsp salt
• ¾ tsp black pepper
• 1 tsp thyme
• 2 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp sage
• ¼ tsp nutmeg
• 1–2 tbsp maple syrup or coconut sugar (to taste)
• Wet Ingredients
• 6 large eggs
• 1½ tbsp buttermilk
• 1 cup cottage cheese
• Dry Ingredients
• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• ½ cup ground flax seed
• 2 tsp baking powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp sea salt
• ½ tsp black pepper
• Optional: 2 scoops Perfect Supplements hydrolyzed collagen
• Add-Ins & For Cooking
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 8 oz shredded cheddar (1½ cups), divided
• 1–2 cups broccoli, finely chopped

Instructions

1. If you're making the sausage from scratch, combine the ground meat with the salt, pepper, thyme, garlic powder, smoked paprika, sage, nutmeg, and sweetener. Mix just until evenly blended. (Skip this step if you're using store-bought breakfast sausage.)
   • 1 lb ground chicken, pork, or turkey
   • 1½ tsp salt · ¾ tsp black pepper
   • 1 tsp thyme · 2 tsp garlic powder
   • ½ tsp smoked paprika · ½ tsp sage · ¼ tsp nutmeg
   • 1–2 tbsp maple syrup or coconut sugar
2. Preheat oven to 400°F and line a sheet pan with parchment.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and the breakfast sausage and cook as is, breaking the sausage up, for 8–10 minutes until the onion is soft and the sausage is fully cooked through. Remove from heat and let cool 10 minutes — this matters, or you'll scramble the eggs in the next step.
   • 1 tbsp olive oil
   • 1 medium yellow onion, diced
   • 1 lb breakfast sausage (from above, or store-bought)
4. In a large bowl, whisk the eggs and buttermilk together. Stir in 1 cup of the cheddar, the cottage cheese, and the cooled sausage mixture.
   • 6 large eggs
   • 1½ tbsp buttermilk
   • 1 cup shredded cheddar (of the divided amount)
   • 1 cup cottage cheese
5. In a separate bowl, whisk together the dry ingredients — this is where the seasonings and collagen go.
   • 1½ cups all-purpose flour
   • ½ cup whole wheat flour
   • ½ cup ground flax seed
   • 2 tsp baking powder
   • 2 tsp garlic powder · 1 tsp onion powder
   • 2 tsp sea salt · ½ tsp black pepper
   • Optional: 2 scoops collagen
6. Add the dry mixture to the wet and fold gently until just combined, then fold in the raw broccoli — don't overmix or the biscuits will be tough.
   • 1–2 cups broccoli, finely chopped
7. Shape the biscuits one of two ways. For round biscuits, scoop even portions onto the prepared sheet pan, leaving space between each, and gently press the tops to flatten slightly. For squares, turn the dough out onto a floured surface, press it into a rectangle about an inch thick, cut it into squares, and place them on the pan. Either way, you'll get 12–24 depending on the size you like. Sprinkle the tops with the remaining cheddar.
   • Remaining ½ cup shredded cheddar
8. Bake 13–15 minutes, until the tops are golden and the centers are set. Let cool a few minutes before serving.