Veggie-Packed Protein Snacking Biscuits

Savory, Snacks

veggie-packed protein snacking biscuits

if you’re looking for a savory, high-protein snack that’s packed with flavor and nutrition, these veggie-packed protein snacking biscuits are exactly what you need.

made with cottage cheese, eggs, feta, and a mix of colorful veggies, they’re a satisfying bite that works for breakfast, a midday snack, or even a quick meal.

taste & texture

these biscuits have the perfect balance of savory, cheesy, and slightly herby flavors.

the feta adds a salty, tangy bite, while the fresh parsley and spinach bring brightness.

the bell pepper, sweet potato, and red onion add subtle sweetness and depth.

texture-wise, they’re soft, moist, and slightly dense, with little pockets of melty feta and tender veggies in every bite.

high in protein & packed with nutrients

each biscuit is high in protein, thanks to the combination of eggs, cottage cheese, and feta.

this makes them a great option for keeping you full and energized.

beyond the protein, they’re also loaded with fiber, vitamins, and antioxidants from the vegetables.

sweet potatoes bring beta-carotene, spinach adds iron, and bell peppers are rich in vitamin c.

perfect for meal prep

these biscuits are ideal for meal prep because they store well and reheat beautifully.

make a batch at the start of the week and enjoy them as a grab-and-go breakfast, post-workout snack, or even a quick lunch with a side of greens.

how to store

fridge: store in an airtight container in the fridge for up to 5 days.
freezer: freeze individually and reheat in the oven or microwave as needed. they stay fresh for up to 3 months.

substitutions & variations

different veggies? try grated zucchini (squeeze out excess water), mushrooms, or shredded carrots.
want extra crunch? add chopped walnuts or sunflower seeds for texture.
herb swaps? replace parsley with fresh basil, chives, or dill.

these biscuits are a nutrient-dense, protein-packed, and flavorful addition to any meal plan.

enjoy them fresh out of the oven or save them for later—you’ll always have a satisfying snack on hand.

if you like Veggie-Packed Protein Snacking Biscuits, you’ll also love these other recipes of mine!

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Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Nourishing Fall Salad Flatbreads

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

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Veggie-Packed Protein Snacking Biscuits

Recipe by MaryCourse: Savory, Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

170

kcal

APPROXIMATE MACROS per serving (12)
calories: ~170 kcal
protein: ~8.3g
carbs: ~10g
fat: ~11.9g

Ingredients

3 large eggs
1 cup cottage cheese (full-fat or low-fat)
1 small red bell pepper, finely diced
1 small sweet potato, finely diced
1/3 cup chopped red onion, finely diced
1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh parsley
2/3 cup crumbled feta cheese
1 1/2 cups almond flour
1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1 tbsp avocado oil (for sautéing)

Directions

preheat the oven to 350°f and line a baking sheet with parchment paper. heat avocado oil in a small pan over medium heat. add the red bell pepper, sweet potato, and red onion. sauté for 5 minutes until slightly softened. set aside to cool.
mix the wet ingredients: in a large bowl, whisk together the eggs and cottage cheese until smooth and well combined.
add the dry ingredients: mix in the almond flour, oat flour, baking powder, sea salt, and any other seasonings until a thick batter forms.
fold in the veggies & cheese: gently stir in the diced bell pepper, sweet potato, red onion, chopped spinach, parsley, and crumbled feta. mix until everything is evenly distributed, but avoid overmixing.
form the biscuits: using a spoon or cookie scoop, drop the batter onto the prepared baking sheet, forming 12 evenly sized biscuits. the dough is sticky, you can use a little bit of avocado to coat your fingers and evenly distribute.
bake: place in the oven and bake for 22-23 minutes, or until the biscuits are golden on top and set in the center.
cool & serve: let the biscuits cool slightly before enjoying. serve warm or at room temperature.