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Preheat oven to 375°F and line a baking sheet with parchment paper.
Heat a skillet over medium high heat. Add ½ tablespoon avocado oil, onions, garlic, broccoli. Let cook until onions are softened and broccoli has softened. Stir occasionally.
Whisk eggs until smooth and season with salt and pepper.
Add in the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen and cottage cheese. Stir until a thick batter forms. Let sit for about 5 minutes.
Scoop batter onto the baking sheet (about 2-3 tbsp per biscuit). Top with a sprinkle of shredded cheese.
Bake for 18-25 minutes, until golden and firm to the touch.
Store in the fridge for 4-5 days.