Breakfast Protein Biscuits

Why Make This Recipe

Breakfast Protein Biscuits are a fantastic choice for anyone looking to kickstart their day with a healthy and filling meal. These biscuits are packed with protein from Greek yogurt, eggs, ham, and chicken sausage, making them perfect for a nourishing breakfast or snack.

Plus, you can make them ahead of time and enjoy them throughout the week. Their savory flavors and warm, comforting texture will keep you satisfied and energized.

Breakfast Protein Biscuits

These nutritious biscuits are packed with protein from Greek yogurt, eggs, ham, and chicken sausage, perfect for a healthy breakfast or snack.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Wet Ingredients

• ▢ 1¾ cups Plain 2% Greek Yogurt
• ▢ 4 Large Eggs (room temp) Use room temperature for better mixing.

Dry Ingredients

• ▢ 2½ cups All-Purpose Flour
• ▢ ¼ cup Ground Flaxseed
• ▢ 1 tbsp Baking Powder
• ▢ 2 tsp Salt
• ▢ 1 tsp Garlic Powder
• ▢ ½ tsp Red Pepper Flakes (optional) Add more for a spicier kick.

Mix-Ins

• ▢ 1½ cups Spinach, wilted & squeezed dry Make sure to squeeze out excess moisture to avoid soggy biscuits.
• ▢ ½ cup Chives, chopped
• ▢ 1½ cups Cheddar Cheese Reserve ½ cup for topping.
• ▢ 2 cups Diced Ham
• ▢ 2 cups Cooked Italian Chicken Sausage, crumbled
• ▢ ½ cup Sun-Dried Tomatoes, chopped
• ▢ 1½ cups Feta Reserve ½ cup for topping.
• ▢ 2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Method

 

Preparation

1. ▢
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
2. ▢
   In a bowl, mix the wet base by whisking together the Greek yogurt and eggs until smooth.
3. ▢
   Add the dry ingredients. Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
4. ▢
   Fold in your mix-ins, selecting either ham and cheese or Mediterranean mix.
5. ▢
   Scoop the dough using ⅓ cup for each biscuit. Place the scoops on the baking sheet or fill muffin wells.
6. ▢
   Top each biscuit with the reserved cheese or feta.

Baking

1. ▢
   Bake for about 25 minutes, or until the biscuits are golden and firm to the touch.
2. ▢
   Let them cool for 10 minutes before serving or storing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 3gSugar: 2g

Notes

These biscuits can be enjoyed warm or with a light spread. To store, let them cool completely, then keep in an airtight container. Freeze for longer storage.

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How to Make Breakfast Protein Biscuits

Ingredients

• 1¾ cups Plain 2% Greek Yogurt
• 4 Large Eggs (room temp)
• 2½ cups All-Purpose Flour
• ¼ cup Ground Flaxseed
• 1 tbsp Baking Powder
• 2 tsp Salt
• 1 tsp Garlic Powder
• ½ tsp Red Pepper Flakes (optional)
• 1½ cups Spinach, wilted & squeezed dry
• ½ cup Chives, chopped
• 1½ cups Cheddar Cheese (½ cup reserved)
• 2 cups Diced Ham
• 2 cups Cooked Italian Chicken Sausage, crumbled
• ½ cup Sun-Dried Tomatoes, chopped
• 1½ cups Feta (½ cup reserved)
• 2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
2. In a bowl, mix the wet base by whisking together the Greek yogurt and eggs until smooth.
3. Add the dry ingredients. Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
4. Fold in your mix-ins. You can choose to add either ham and cheese or go for a Mediterranean mix.
5. Scoop the dough using ⅓ cup for each biscuit. Place the scoops on the baking sheet or fill the muffin wells if using a muffin tin.
6. Top each biscuit with the reserved cheese or feta.
7. Bake for about 25 minutes, or until the biscuits are golden and firm to the touch.
8. Let them cool for 10 minutes before serving or storing.

How to Serve Breakfast Protein Biscuits

These biscuits can be enjoyed warm, straight out of the oven. They are great on their own or can be served with a light spread or condiment, like a dollop of yogurt or some avocado. You can also cut them in half and add your favorite breakfast toppings like eggs or extra cheese for a hearty meal.

How to Store Breakfast Protein Biscuits

To store your biscuits, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to a week. For longer storage, consider freezing them. Wrap each biscuit tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer.

Tips to Make Breakfast Protein Biscuits

• Use room temperature eggs for better mixing and a fluffier texture.
• Make sure to squeeze out excess moisture from the spinach to avoid soggy biscuits.
• If you want a bit more kick, go ahead and add more red pepper flakes or some chopped jalapeños.

Variation

Feel free to mix things up with your ingredients. You can experiment with different types of cheese, such as mozzarella or pepper jack, or try adding different vegetables like bell peppers or zucchini.

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