Preheat oven to 400°F (200°C) and line a 18x13inch baking sheet with parchment paper.

Sauté veggies: Heat oil in a skillet over medium heat, then add onion and bell pepper and sauté for 5 minutes.

Cook sausage: Push to the side and add ground pork. Break into very small pieces as it cooks (I use this meat chopper), until browned and cooked through.

Biscuit dough: Add flour, salt, pepper, sage, thyme, and baking powder to a large mixing bowl and stir to combine. Add eggs to another mixing bowl and whisk well. Stir in 1 cup cheese. Add the pork mixture and stir to incorporate. Make a well in flour mixture and add eggs mixture, stirring until combined. Mixture will be wet and sloppy.

Bake: Scoop 12 portions (around 1/3 cup each) onto baking sheet. Bake for 10-14 minutes, until just cooked through.

Store leftover protein biscuits in an airtight container in the refrigerator for up to 4 days, or freeze (see notes).