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Preheat oven to 375°F and line a baking sheet with parchment paper
Heat a skillet over medium high heat and add avocado oil, onions, garlic, and broccoli. Cook until onions are softened and broccoli has softened, stirring occasionally
Whisk eggs until smooth and season with salt and pepper
Add the veggie mixture, almond flour, coconut flour, baking powder, salt, black pepper, collagen, and cottage cheese to the eggs. Stir until a thick batter forms and let sit for about 5 minutes
Scoop batter onto the baking sheet using about 2-3 tbsp per biscuit and 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